When we say “meat solyanka”, we mainly assume the first course, but there is also a second course under the same name. It definitely includes cabbage, but we won’t find pickled cucumbers in the products. In addition to meat, there is also fish solyanka, as well as vegetarian - there is no meat in it, but there are porcini mushrooms or chanterelles. But the most common - and most beloved - is cooked with several types of meat.

How to prepare mixed meat solyanka at home

For some reason, many people believe that only experienced chefs working in cafes and restaurants can cook hodgepodge. In fact, this hot dish, nourishing and aromatic, can be made by any housewife in her kitchen. There are many recipes for solyanka, from them you just need to choose those that you like - and can afford. It will turn out equally delicious.

How to prepare hodgepodge: we cook at home, using the available food arsenal to the maximum. The main thing is that there should be several types of meat. Even if there is not so much of it, the more varied the meat ingredients, the tastier the dish will be.

Any recipe for hodgepodge of mixed meat includes pickled cucumbers (you can take pickled ones). It is also advisable to add spicy capers (and even add a little marinade from a jar to the broth), but you can get by if you don’t like their taste - or you simply don’t have them on hand. Onion is required.

If we are already talking about vegetables, then we need to decide how to prepare hodgepodge - with or without potatoes. Because there is a lot of different meat and no potatoes - this is a classic recipe. Solyanka soup often includes this vegetable in its recipe, partly because many simply cannot imagine first courses without potatoes, and it’s even more satisfying with them.

Therefore, we will first consider a recipe in which the solyanka soup is prepared with potatoes and carrots (which also brings the dish closer to soups).

Solyanka soup with meat classic recipe

The classic recipe necessarily contains several types of meat. It is necessary to have lean, fatty, smoked meat and some kind of sausage - this is the minimum set. You can combine, interchange - for example, combine fatty and smoked in Krakow sausage, to which you can add baby sausages or boiled sausage for a softer taste. Poultry is also suitable for meat soup; it is best to take chicken or turkey - they, unlike goose and duck, do not have a characteristic taste.

Here is a simple recipe for hodgepodge of meat. The step-by-step recipe will explain in detail in what order and how to process and put various ingredients into a common cauldron. To prepare this dish we will need:

• 350 g beef;
• 150 g ham (or chopped ham sausage);
• large chicken leg;
• 6 hunting sausages;
• 150-200 g pork ham or brisket;
• 3 medium-sized pickles;
• medium onion;
• medium carrot;
• 2 large potatoes;
• a jar of olives (200 g);
• 1 tbsp. l. tomato paste;
• a bunch of fresh herbs;
• Bay leaf;
• salt to taste;
• black peppercorns;
• lemon;
• sour cream.

Greens should include not only green onions, dill and/or parsley, but also cilantro! Solyanka is not the same without its aroma. In addition, meat solyanka soup will be tastier if you add half a glass of cucumber brine to the broth.

1. First, cook the broth from raw meat, boiling the beef first, and then adding the leg so that everything is cooked at the same time. Remove the finished meat with a slotted spoon, let it cool and cut into pieces.
2. Cut the meat products into strips, thin sausage into slices. There is no need to cut it very thin.
3. Peel the onion and carrot, chop the onion into cubes, grate the carrots on a coarse grater. Fry in vegetable oil, add a tablespoon of tomato paste.
4. Peel the potatoes, cut them into cubes, put them in the broth (it should boil moderately at this time). Immediately add the vegetable frying from the pan.
5. When it boils, put all the chopped meat products into the soup. Solyanka meat mix is ​​impossible without pickles (they gave the name to the dish), cut them into half rings (in some recipes it is recommended to trim the peel) and add them along with the brine.
6. On last stage add bay leaf, 8-10 peppercorns, salt to taste. We wash the greens and finely chop them, add them together with the olives. Any recipe for meat solyanka is not complete without them, and it is better to take olives with pits: they are tastier and have a richer taste.

After 5 minutes, turn off the heat and let it sit under the lid for at least another 15 minutes. And after that, you can pour the hot dish into plates, adding a spoonful of thick sour cream and half a circle of lemon to each serving (and if you like, you can add a whole circle).

Solyanka as a continuation of the holiday

The secret of how to prepare hodgepodge is very simple and lies in the name itself. Collect all the meat that is in the refrigerator (a little of everything) and cook broth on this basis. Moreover, everyone is familiar with the situation when the holidays are over, and several circles of sliced ​​sausage, slightly weathered slices of boiled pork or ham, the remains of smoked chicken are lonely in the refrigerator...

The hand doesn’t rise to throw it away, but you can’t serve it on the table in this form. Therefore, after the holidays, a meat hodgepodge is often prepared, which can be called “Sweet Leftovers.” It is prepared easily and quickly.

Solyanka meat mixture, recipe:

1. For the broth, it will be enough to cook a little beef or pork along with the skeleton of a smoked chicken: there is still quite enough meat left on it, and in addition, the smokedness will give the smoky flavor necessary for this dish. When cooked, take it out to cool slightly, then chop the meat and remove the chicken from the bone.
2. In a frying pan, fry diced onions (take more, it will be tastier) and pickled cucumbers cut into strips or half rings, adding tomato paste or ketchup. During the frying process, add cucumber brine (can be replaced with tomato).
3. We cut all the remaining meat cuts into strips and put them into boiling broth along with the frying. Add salt, pepper, bay leaf, and more herbs. Don't forget a handful of olives or olives. The Solyanka team will be ready in 15 minutes. Serve hot, with a spoonful of sour cream and lemon.

The option for continuing the holiday can be more expanded: experienced housewives know that after heavy libations the next day, the best way to recover is a plate of hot hodgepodge, prepared in advance. It is best to prepare this dish with a large amount of smoked meats: such food helps the body cope with withdrawal symptoms (or, more simply, with a hangover), while satiating and replenishing lost vitamins.

How to prepare a mixed meat solyanka: take pork or beef on the bone (you can have both equally, so that in total you get at least 0.5 kg) and the same amount of smoked pork ribs, fill them with three liters of water and cook, skimming off the foam. The layer of ribs needs to be divided into several parts.

To these ingredients you need to add:

• 200 g of ham (can be fatty), smoked sausage, children's sausages;
• 2 large onions;
• 3-4 pickled cucumbers;
• half a jar of olives;
• 2 tbsp. l. capers and tomato sauce;
• bay leaf, ground pepper, salt.

From greens, you can take whatever you find in the refrigerator. If this is a post-holiday hodgepodge, the recipe for piquancy is supplemented with a few peas of allspice and a couple of buds of spicy cloves. Sour cream and chopped lemon can be placed directly into plates, or they can be placed in separate bowls so that everyone can add to their own taste.

When the broth boils, add one peeled, uncut onion. This will improve the taste and make the broth clearer. After an hour and a half, add some salt, bay leaves and allspice. Cook for another 15 minutes, after which we remove the pan from the stove, take out the meat, and strain the broth, discarding everything that remains on the gauze.

Cut the smoked meats into strips, cut the sausages into slices, and lightly simmer them in a frying pan. We separate the ribs one at a time, cut the meat from the bone into medium pieces. Together with the smoked meats, put them in the strained broth and put them on the fire.

Cut the second onion and pickled cucumbers into half rings, fry with tomato paste, not forgetting to add salt and pepper. After 5 minutes, add to the broth. Lastly, add the olives and capers. After 10 minutes, turn off the heat, cover the pan with a lid and let it sit for another 10 minutes. When serving - as expected: sour cream and lemon.

Solyanka gold standards – for the restaurant and for the soul

When hodgepodge is prepared at home, the most delicious recipe is determined in each family, based on the preferences of the eaters. Some people hate capers, but add more olives, and for others, be sure to serve them smoked pork ribs, which you can chew deliciously when you take them out of the plate.

Along with all this, there is a classic meat hodgepodge - the same one on the theme of which we compose our favorite variations. After all, we eat at home more often than in a restaurant. But it doesn’t hurt to know how to cook this dish according to culinary canons. It's longer and more difficult, but the results are worth it.

If this is a classic solyanka, the meat recipe must include kidneys. And definitely beef, or better yet veal - others, even after careful processing, do not lose their characteristic ammonia smell.

Classic meat solyanka recipe

To achieve the classic “restaurant” taste of solyanka, you need to:

1. give up potatoes and carrots - these vegetables “desalinate” the hodgepodge and reduce the degree of piquancy;
2. take more expensive meat ingredients, the taste will only benefit from this.

In addition, when preparing a classic hodgepodge, the step-by-step recipe requires longer intervals between individual stages and some preparatory measures - for example, soaking the kidneys and boiling the tongue.

So, hodgepodge, classic recipe. Place it on the kitchen table:

• beef on the bone (about 700 g);
• beef tongue;
• beef kidney;
• smoked brisket or ham (300 g);
• 4-5 sausages.

Separately, cook the tongue and beef. The kidney should be spread in half, cut out the excess and pour yogurt, kefir or just sour milk for an hour and a half. The tongue is cooked until cooked, after which it must be taken from the hot broth into cold water to quickly and thoroughly clean it. If this is a hodgepodge of meat, the recipe is classic, the tongue should also be beef, pork tongue will be too fatty.

The rest you need to have on hand:

• 2 medium onions;
• 4 pickled cucumbers;
• capers;
• tomato paste;
• olives/olives;
• cilantro;
• sour cream;
• lemon.

Salt, pepper, bay leaf - goes without saying. You just need to taste the broth for salt at each stage, because the more smoked meat, the saltier the dish will be.

How to cook mixed meat solyanka, step-by-step recipe:

1. We cook the beef for one and a half to two hours, after which we remove it from the broth.
2. We wash the soaked kidney and cook it in three waters: pour them in, bring the water to a boil, drain the broth and replace cold water- and so on three times. When it becomes soft, cool and cut into strips.
3. We cut the boiled and peeled tongue into cubes, all smoked meats into strips, sausages into circles. Remove the cooled beef from the bone and cut into medium pieces.
4. Cut the cucumbers into strips and the onion into half rings. Heat the oil in a saucepan, add onions and cucumbers, fry, add tomato sauce and a few spoons of broth, simmer.
5. Add all the cold cuts to the saucepan, except the boiled beef. Simmer for 10 minutes.
6. Bring the broth to a boil and add the beef and the contents of the saucepan. After testing for salt, add the cucumber brine (it must be heated before doing this). Cook for 15 minutes, then let it brew on the stove for another 15 minutes after the heat is turned off.

Black olives in this recipe are added just before serving, along with sour cream and lemon. Then add a little chopped cilantro to a plate.

Restaurant recipes for classic solyanka often include gourmet meat products - a little of each type. This is brisket, delicacy neck, carbonates, ham and ham, even balyki, any raw smoked and dry-cured meat. When preparing hodgepodge, when cooking meat products, you need to take into account their cooking time. If these are fairly hard smoked meats, then they should be cooked until soft, adding them together with raw meat.

Worth a try various ways preparations. How to cook hodgepodge of meat: the recipe can be found in a cookbook, on the Internet, in your mother’s or grandmother’s notebook. You can take several recipes, try them, compare them, and settle on the one you like the most. But you can also diversify your menu, delighting your home and guests with new shades of taste.

Recipe for classic pork solyanka with the addition of different types sausages

Ingredients

Pork pulp - 300 g

Boiled-smoked sausage - 150 g

Raw smoked sausage - 100 g

Bavarian sausages - 150 g

Onions - 1 pc.

Pickled cucumbers - 1-2 pcs.

Tomato paste - 1 tbsp.

Bay leaf - 2 pcs.

Pepper - to taste

Salt - to taste

Olives - 10 pcs.

Olive brine - 100 ml

Lemon - for serving

Spicy, almost classic soup of Russian cuisine. Mixed meat solyanka is good on both hot and cool days.

Ingredients

For a 2 liter pan:

Beef - 250 g

Semi-smoked ham - 80 g

Smoked beef - 80 g

Meatloaf - 80 g

Pickled cucumbers - 3 pcs.

Potatoes - 1 pc.

Carrots - 1 pc.

Onions - 2 pcs.

Tomato paste - 1 tbsp.

Vegetable oil - 2 tbsp.

Bay leaf - 1 pc.

Salt - to taste

Sugar - 1 tsp.

Lemon, olives and sour cream - for serving

I am sure that almost every housewife has her own proven recipe for preparing a delicious solyanka that is loved by the whole family. In our family...

Ingredients

Chicken breast- 350-400 g

smoked sausage - 200 g

boiled sausage or frankfurters - 200 g

pickled cucumbers - 2 pcs.

onions - 1 pc.

green olives without pits - 150 g

tomato paste- 2 tbsp.

cilantro or any other greens - 0.5 bunch

vegetable oil - 1 tbsp.

allspice - 3 peas

bay leaf - 1-2 pcs.

salt, ground black pepper

lemon slices for serving.

Solyanka is a predominantly Russian dish. This soup is prepared in a strong broth of meat, mushrooms or fish. The taste is sour-salty-spicy due to...

Ingredients

Broth made from beef on the bone - 2 l

Pickled cucumbers - 3 pcs.

Onions - 1 pc.

Milk sausages - 2 pcs.

Ham - 150 g

Salami sausage - 100g

Tomato paste - 2 tbsp.

Olives or black olives - 100 g

Salt - 1 tsp.

Pepper - on the tip of a knife

Vegetable oil - 1 tbsp.

Dill and parsley - 4 sprigs

Lemon - for serving

There are a lot of recipes for meat solyanka, they all differ from each other, and each has the right to exist. But sometimes it gets...

Ingredients

Beef on the bone - 500 g

Pickled cucumbers - 5-6 pcs.

Onions - 2 pcs.

Brisket - 150 g

Milk sausages - 150 g

Ham - 150 g

Tomato paste - 2 tbsp.

Salt - 1 tsp.

Pepper - on the tip of a knife

Vegetable oil - 1 tbsp.

Bay leaf - 2 pcs.

Peppercorns - 3 pcs.

Lemon - before serving

Georgian Solyanka is a very aromatic soup with a bright taste. Its thickness is adjusted to taste by the amount of broth added, i.e. optional...

Ingredients

Beef (or veal) - 600 grams;

Pickled cucumbers (or gherkins) - 200 grams;

Onion - 1-2 heads;

Tomato paste - 1 tbsp. spoon;

Red wine (optional) - 1 glass;

Basil - 0.5 teaspoon;

Suneli hops - 0.5-1 teaspoon;

Coriander - 1 pinch;

Garlic - 1 clove

Vegetable oil - 1-2 tbsp. spoons;

Meat or vegetable broth - 3-4 cups;

Cilantro - 1-2 bunches;

Salt and pepper to taste.

There are many options for preparing solyanka, but usually it is a soup with various meat products and pickles. Solyankas from several types are especially tasty...

Ingredients

Assorted 2 or more types of sausages:

p/k, k/v, boiled, servedlat, for grilling...

Onion - 1 head;

Pickled or pickled cucumbers - 1 piece;

or gherkins;

Black olives and/or olives - 0.5 cans;

Lemon - to taste;

Aromatic herbs, fresh or dried;

Water or meat broth - 2.5 liters.

Optional:

Pickled cabbage - 2-3 cups;

Potatoes - 2-3 pieces;

Carrots - 1 piece;

Garlic - to taste;

Ready beans - 0.5-1 cup;

Prunes - to taste;

Tomato puree - 2-3 tbsp. spoons.

Hearty, aromatic, warming solyanka is an excellent first course option for the cool season. The version of hodgepodge that I want to offer you...

Ingredients

Chicken legs - 1-2 pcs.

Onion – 2 pcs.

Carrots - 1 pc.

Potatoes - 1-2 pcs.

Water – 2 l

Bay leaf – 1-2 pcs.

Allspice – 3-6 pcs.

Tomato paste - 4-6 tbsp.

Pickled cucumbers - 300-500 g

Hunting sausages – 200-300 g

Salt - to taste

Ground black and red pepper - to taste

Olives - 0.5 cans

Capers – 1-2 pinches (to taste)

Vegetable oil - optional

Lemon – 2-3 slices (to taste)

Ground coriander - 1-2 tsp.

Paprika - 1 tsp.

Ground cumin – 1 tsp.

Khmeli-suneli – 2-3 pinches (to taste)

Fresh herbs - to taste

Sour cream - optional, for serving

Meat solyanka is usually prepared from some kind of meat, sausages and pickles. I offer a multicooker version of chicken stomachs, three types...

Ingredients

Sausage 2-3 types - 500 grams;

Chicken stomachs - 300 grams;

Pickled cucumbers or mushrooms - 200 grams;

Onion - 1 head;

Potatoes optional - 3 pieces;

Carrots - 0.5 pieces;

Tomatoes - 2 pieces;

Olives - 0.5 cans;

Vegetable oil - for frying;

Fresh herbs - for serving;

Lemon - for serving;

Salt - to taste.

A delicious, simple recipe for making Lenten solyanka with beans.

Ingredients

Sour cabbage - 400 g

Canned beans - 200 g

Champignons - 150 g

Dried mushrooms - 6-7 pcs.

Onion - 1 pc.

Carrots - 1 pc.

Vegetable oil - 3-4 tbsp.

Celery - 1 stalk

Parsley - a couple of sprigs

Tomato sauce - 3-4 tbsp.

Salt - to taste

Pepper, h.m. - taste

Sugar - 1 tbsp.

Olives - 10-15 pcs.

Lemon for serving - a couple of slices

A very aromatic and satisfying solyanka made from sauerkraut - a delicious soup option for everyday life and holidays.

Ingredients

For a 2.5 liter pan:

Sauerkraut - 500 g

Pork ribs - 300 g

Smoked pork ribs - 100 g

Hunting sausages - 2 pcs.

Onions - 1 pc.

Carrots - 1 pc.

Celery - 1 stalk

Tomato sauce - 2-3 tbsp.

Vegetable oil - 2 tbsp.

Capers - 5-6 pcs.

Sugar - to taste

Salt - to taste

Pepper, h.m. - taste

Bay leaf - 1 pc.

Greens - 0.5 bunch

Lemon - for serving

Ingredients

Potatoes - 2-3 pcs.

Beef - 300 g

Tomato paste - 1.5 tbsp.

Salt - 1 tsp.

Onions - 1 pc.

Oil for frying - 2 tbsp.

Various smoked meats - 400 g

Solyanka soup is one of the favorite dishes of the male half. This soup is famous for its variety of meat ingredients, which make the soup rich.

To prepare rich hodgepodge, it is better to purchase a large number of meat ingredients, at least five types.

Each of us loves to taste a plate of hot soup in cold weather. Solyanka soup will help you warm up on a winter evening. Cook with us, like us, better than us!

How to cook Solyanka soup - 15 varieties

Prepare hodgepodge for lunch just like in a restaurant.

Ingredients:

• Smoked ribs - 300 gr.;
• Brisket - 300 gr.;
• Beef bone - 300 gr.;
• Smoked sausage - 200 g
• Sausages - 2 pcs.;
• Smoked sausage - 200 gr.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Pickled cucumbers - 2 pcs.;
• Tomato paste - 2 tbsp;
• Cucumber pickle - 3 tbsp;
• Olives - 11 pcs.;
• Sour cream
• Lemon

Preparation:

Prepare meat broth. Fry chopped onion and grated carrots. Cut the pickled cucumbers into strips. When the vegetables get tired, add cucumbers and tomato paste and leave to simmer for 2 minutes. Cut the sausage and small sausages into strips. Add sliced ​​ribs and roast to boiling water. While the broth is boiling, add boiled chopped meat, sausage, and sausages.

To finish cooking, add a little cucumber pickle. Let it brew for 15 minutes. Serve with sour cream and lemon.

For more information on how to prepare hodgepodge according to this recipe, watch the video:

The dish is satisfying and at the same time very easy to prepare.

Ingredients:

• Cabbage - 1 fork;
• Stew - 1 can;
• Potatoes - 4 pcs.;
• Onion - 1 pc.;
• Carrots - 1 pc.

Preparation:

Add stew to boiling water. Cook for 10 minutes. Finely chop the cabbage and add to the broth. Fry the onions and carrots, add vegetables to the cabbage, cook for 30 minutes. The soup is ready! Solyanka must be served hot with herbs.

Prepare a healthy, low-calorie soup with us!

Ingredients:

• Chicken fillet on the bone - 700 gr.;
• Smoked chicken - 300 gr.;
• Tomato paste - 2 tbsp;
• Cucumbers - 3 pcs.;
• Olives - 10 pcs.;
• Potatoes - 5 pcs.;
• Onion - 1 pc.;

Preparation:

First, let's cook chicken bouillon. Add to boiling water chicken fillet on the bones and cook for about an hour.

While the broth is cooking, prepare the ingredients. Cut the smoked fillet, potatoes and cucumbers into cubes. Fry the chopped onion with tomato paste for 3 minutes.

Fry vegetables in vegetable oil and butter. Thanks to this mixture of oils, they acquire an aroma and unique taste.

Once the chicken is cooked, take it out and cut it into pieces and put it back. Add olives. Solyanka is ready! Yummy!

For more information on how to prepare this recipe, watch the video:

The soup turns out nourishing and tasty! Your loved ones will not go hungry!

Ingredients:

• Pork on the bone - 200 gr.;
• Beef on the bone -300 g;
• Sausages - 200 gr.;
• Ham - 300 gr.;
• Boiled-smoked sausage - 200 gr.;
• Onion - 2 pcs.;
• Salted green tomatoes - 4 pcs.;
• Pickled red tomatoes - 3 pcs.;
• Flour (for frying) - 1 tbsp;

Preparation:

For the broth, wash the pieces of pork and beef, add cold water and bring to a boil. Cook the meat until done.

We first peel the red pickled tomatoes. Fry the onion and two types of tomatoes for about 15 minutes. Add flour for frying, mix well so that there are no lumps and remove from heat.

Cut ham, sausage and sausages into small pieces. Place the meat ingredients in the hodgepodge and bring to a boil. Add olives and fry. Cook for 10 minutes. Solyanka is ready! When serving, add a spoonful of sour cream and a slice of lemon.

For lovers of fish delicacies. It turns out to be a light and tasty soup.

Ingredients:

• Fresh or frozen red fish (your choice) - 450 gr.;
• Sardine - 1 can.;
• Onion - 1 pc.;
• Potatoes - 4 pcs.;
• Olives - 0.5 cans;
• Carrots - 1 pc.;
• Tomato paste - 1 tbsp;
• Pickled cucumbers - 3 pcs.;
• Dried mushrooms - 300 gr.;
• Sweet pepper - 1 pc.;
• Lemon.

Preparation:

Cook the broth. Add peeled fish to boiling water. Add chopped potatoes. Fry the tomato paste with fish broth, add sweet peppers to the broth and put on low heat. Fry carrots with onions, pickles, mushrooms. Add the roast to the broth. Cook for 10 minutes. The soup is ready! Eat for your health!

For a more detailed recipe on how to prepare this soup, watch the video:

For seafood lovers. Squids add sophistication to the soup.

Ingredients:

• Squid - 500 gr.;
• Pickled cucumbers - 2 pcs.;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Tomato paste - 2 tbsp;
• Garlic - 2 cloves.

Preparation:

First of all, soak the squid in cold water for 30 minutes, remove the film, wash, cut and fry. Place chopped potatoes into boiling water. Add the squid to the potatoes and continue cooking for 10 minutes. Fry onions and cucumbers in oil along with tomato paste and add to the broth. Cook for 15 minutes. The soup is ready! Eat for your health!

We invite you to try this delicious soup. Beef tongue imparts a delicate flavor.

Ingredients:

• Smoked pork belly - 250 gr.;
• Raw smoked bacon - 200 gr.;
• Beef tongue - 1 kg;
• Potatoes - 4 pcs.;
• Sausages - 100 gr.;
• Tomatoes - 3 pcs.;
• Bell pepper - 1 pc.;
• Celery - 1 stalk;
• Onion - 1 pc.;
• Olives.;
• Lemon.;
• Greenery.

Preparation:

Place the tongue in boiling water. We take out the tongue after an hour, dip it in cold water and remove the skin.

Wash and chop the vegetables. In the boiling broth we put potatoes, fried brisket, bacon, vegetables, then sausages, tongue, olives. Let it simmer for another 10 minutes. The soup is ready, what a quick way to prepare it! Bon appetit!

An excellent soup with aromatic mushrooms for people observing fasting.

Ingredients:

• Chicken - 500 gr.;
• Carrots - 1 pc.;
• Fresh champignons - 200 gr.;
• Dry porcini mushrooms - 200 gr.;
• Salted mushrooms - 200 gr.;
• Tomato paste - 2 tbsp;
• Olives - 10 pcs.;
• Olives - 10 pcs.;
• Pepper - 1 pc.;
• Flour - 1 tbsp;
• Cherry tomatoes - 2 pcs.;
• Lemon.

Preparation:

First, fry the onions and carrots. Chop fresh and dry mushrooms and add to vegetables. Sprinkle with flour to thicken and mix. Add tomato paste and pour in the broth left after cooking the dried mushrooms. Add half a pepper. Simmer vegetables for 5 minutes. Add salted mushrooms. Place the vegetables in a saucepan and fill with boiled water. Add cherry tomatoes and olives. Cook for another 10 minutes. Ready! Decorate with greens and lemon.

For a more detailed cooking recipe, watch the video:

We invite you to experiment with a wide range of ingredients. The soup turns out rich and very tasty. You will not regret!

Ingredients:

• Chicken - 100 gr.;
• Beef on the bone - 300 gr.;
• Pork on the bone - 300 gr.;
• Chicken hearts - 200g;
• Pearl barley - 4 tbsp;
• Sausages - 100 gr.;
• Bacon - 50 gr.;
• Cold smoked loin - 70 gr.;
• Onion - 2 pcs.;
• Tomato - 2 pcs.;
• Cucumber - 1 pc.;
• Carrots - 1 pc.;
• Capers - 2 tbsp;
• Tomato paste - 2 tbsp;
• Black olives - 50 gr.;
• Stem celery - 1 pc.;

Preparation:

Cook pearl barley. It is best to cook the pearl barley in advance by pouring water in the evening and leaving it to swell. It will take you 15 minutes to cook it in the morning. If this is not possible, then cook the unswollen pearl barley for an hour in boiling water.

Add meat, bay leaf, celery to a saucepan with water. Next, close the lid and cook for about an hour.

Cut the hearts, removing the fat from them. Fill them with water, bring to a boil, cook for a minute, drain the water, rinse the hearts again, fill with clean water and boil until tender, about half an hour.

We cut sausage, smoked meat and bacon into strips. Let's fry. To do this, cut the onion into half rings and fry. Then peel the tomatoes and add them along with the tomato paste to the onion. Fry for 3 minutes. Add chopped cucumbers to the vegetables and fry for another 2 minutes. We take the meat and gizzards out of the broth, cut them into pieces and add them again, along with the frying, to the broth. Cook for 7 minutes. It's time for pearl barley, add it to the broth. Cook for another 8 minutes. The soup is ready! Bon appetit!

Ingredients:

• Crab sticks - 1 package (250 gr.);
• Potatoes - 5 pcs.;
• Sea fish - 600 gr.;
• Onion - 1 pc.;
• Pickled cucumbers - 2 pcs.;
• Tomato paste - 2 tablespoons

Preparation:

Chop the potatoes and put them on the fire. While the potatoes are boiling, cut the onion into rings and grate the carrots. Sauté vegetables in vegetable oil. Cut the cucumbers into small cubes. Add the cucumbers to the vegetables, cover the pan with a lid and leave to simmer for 10 minutes. Clean the fish, cut it into pieces and add to the potatoes. Add chopped crab sticks and fried vegetables into the broth, cook for another 15 minutes and the soup is ready! Bon appetit!

For a more detailed soup recipe, watch the video:

This recipe requires a fair amount of time. This recipe will be more interesting to the male half than to the female housewives, for whom the cooking process has become an ordinary activity. The soup turns out simply amazing!

Ingredients:

• Meat broth - 2.5 l.;
• Kidneys (beef or pork) - 700 gr.;
• Sausages - 200 gr.
• Smoked sausage - 200 gr.;
• Smoked brisket - 200 gr.;
• Pickled cucumbers - 3 pcs.;
• Onion - 3 pcs.;
• Carrots - 1 pc.;
• Tomato paste - 100 gr.;
• Garlic - 2 cloves;
• Sour cream.;
• Olives - 20 pcs.

Preparation:

The most important task in preparing soup, properly preparing the kidneys, is also the longest part, so be patient and start cooking in advance.

First, place the beef kidneys in a saucepan with cold water and soak for 9 hours. It is important to change the water at least once every 2 hours. Then remove from the kidneys excess fat and cook in a separate bowl. It is recommended to boil the kidneys in three waters. That is, bring to a boil - drain. And so three times. This procedure will take approximately an hour.

Then cut the kidneys into cubes, fry them and throw them into the broth. Fry the onions and carrots, add tomato paste and leave to simmer. Then add the chopped pickles to the vegetables. Cut the brisket, sausages, sausage and fry in vegetable oil. Add the prepared meat mixture to the broth and cook for 7 minutes. Add fried vegetables. The soup is ready! The time spent cooking justifies the result of the dish!

Great option for kids. The soup is not greasy, but delicious!

Ingredients:

• Onion - 1 pc.;
• Lentils - 0.5 cup;
• Cabbage - 100 gr.;
• Carrots - 1 pc.;
• Pickled cucumber - 1 pc.;
• Potatoes - 4 pcs.;
• Olives - 15 pcs.;
• Tomatoes in their own juice - 2 tbsp. l.;
• For the meatballs
• Turkey (thigh, fillet) - 250 gr.;
• Dill - 1 pc.;
• Green onions - 2 pcs.;
• Curry - 1/4 tsp;
• Lemon.;
• Sour cream.

Preparation:

Turn on the frying mode on the multicooker. Pour vegetable oil into the bowl, add chopped onion and fry for 3 minutes. Add grated carrots, chopped cabbage, pickles and fry until the signal. *****Pickles for solyanka must be crispy. If you take soft cucumbers, then during the cooking process they may simply spread out, and the dish will no longer have the same appearance*****

Grind the turkey fillet in a blender, add finely chopped herbs, curry, and salt. Mix until smooth and roll into circles. Add tomatoes, olives, chopped potatoes to the fried vegetables. Pour boiling water over it. Turn on the "Soup" mode. After 8 minutes of cooking, add the meatballs and washed lentils.

Close the lid and cook until the signal. Bon appetit!

For spicy lovers!

Ingredients:

• Beef meat - 300 gr.;
• Pickled cucumbers - 3 pcs.;
• Pepper - 1 pc.;
• Adjika - 3 tbsp;
• Dry basil - 1 tbsp;
• Khmeli suneli seasoning - a pinch.;
• Canned tomatoes - 2 pcs.;
• Garlic - 1 clove.

Preparation:

Cook the broth. Cut the meat into small pieces. Fry chopped onion in vegetable oil until golden brown, add to the meat, cover with a lid. Simmer until half cooked. Cut peppers, cucumbers, and tomatoes into large cubes. Add to the meat with vegetables, pour in canned tomatoes and adjika, cover and simmer until done. Chop the greens along with the garlic and add to the soup. Fragrant solyanka in Georgian style is ready! Real jam!

For a detailed cooking method, watch the video:

Treat yourself and your loved ones to an unusual soup.

Ingredients:

• Semi-smoked sausage - 150 gr.;
• Boiled sausage - 150 gr.;
• Tomato paste - 3 tbsp;
• Smoked ham - 200 gr.;
• Pickled cucumbers - 1 jar;
• Onion - 3 pcs.;
• Sour cream.;
• Prunes - 4 pcs.;
• Lemon.

Preparation:

Cook the broth. Place the smoked leg and all the fried sausages in boiling water. Cook for 30 minutes.

Once the sausage and meat are cooked, add the fried onion and tomato paste. Cook for 5 minutes. Add chopped cucumbers and prunes.

If the prunes are very dried, then you must first wash them and pour boiling water over them to soften them, so to speak.

Cook for another 10 minutes, add salt and pepper. The soup is ready! We invite everyone to the table!

Solyanka soup with sausages

Soup is a lifesaver. Any man will have no difficulty preparing such soup for dinner for himself or for the whole family. It turns out delicious, and most importantly satisfying!

Dear guests and regular readers of the blog, we are glad to see you in our virtual kitchen.

Today we have collected for you the most delicious, classic and not so recipes for mixed meat solyanka.

Solyanka is our “after-holiday soup.” Can you guess why? 😊

Of course because on any festive table There is a whole assortment of sausages, cuts, and smoked meats, which are not always completely eaten.
And so that the good would not be lost, a hodgepodge was invented. Therefore, this soup usually consists of cold cuts that were found in the refrigerator.

And there are a great many recipes! We can say that every housewife prepares hodgepodge in her own way from what she has in the refrigerator.

And yet we dare to offer you some delicious recipes!

Classic thick hodgepodge

Everyone's favorite first course! Whoever tries it, you can’t pull it away by the ears.

Ingredients:

• Pork or beef meat
• Boiled, raw smoked sausages, etc.
• Chicken fillet
• Hunter's sausages
• Smoked bacon (or any smoked meat)
• Meat broth - 2 l
• Onion - 200 g
• Pickled cucumbers – 150 g
• Olives with juice - 350 g
• Tomato paste - 2 tbsp. l
• Vegetable oil - 2 tbsp. l
• Butter - 1 tbsp. l
• Lemon juice - 1.5 tbsp. l
• Bay leaf - 2 pcs
• Salt, black pepper - to taste
• Sour cream, herbs, slices of one lemon, olives - for serving

Preparation:
According to the recipe, we need broth; for it, you can boil beef and chicken together. We cook according to all the rules - cook for an hour and a half, remove the foam so that the broth is golden, transparent and beautiful.

Add some salt, but a little. When the soup is ready, if it is not salty enough, you can add more. Since we plan to have many more sour and salty ingredients, it is better to add salt at the end.

Cut sausages, smoked meats, etc. into small cubes.

Cut the onion and fry it in a frying pan until golden brown in olive oil with the addition of butter. The taste will be incredible thanks to this! Next we send our cold cuts.

There is no need to fry the meat too much; let it remain juicy. Add tomato paste and mix everything well.

The result is a beautiful and bright roasted meat that smells simply stunning.

All we have to do is fill it with broth. At this stage, you can adjust the density of the future hodgepodge. If you like it thinner, pour in all the broth; if it’s thicker, then you don’t have to pour out some of the broth.

Simmer the chopped cucumbers for three minutes with a small amount of water and also add them to the hodgepodge. This is necessary in order to soften them. If you like crispy cucumbers in hodgepodge, then you can skip this step and immediately throw them into the soup after slicing.

We also add bay leaf, dry chili pepper and ground black pepper. Add lemon juice. It will give the hodgepodge an interesting sourness.
And also now that we have added all the acidic ingredients, it’s time to taste for salt and adjust this parameter to your taste.
Let the soup simmer for 5 minutes.

The olives can be cut into rings or left whole. We cut them into rings, but left a few whole ones for serving.

We also put the olives in the hodgepodge. You can also pour half a glass of the dark water in which the olives were preserved into the hodgepodge. But this is very much for everyone, so add to taste.

After adding the olives, wait until the soup boils confidently again and turn it off.

Solyanka is ready! Serve in portioned plates, with lemon and sour cream, garnished with olives and your favorite herbs.

As you can see, hodgepodge is very easy to prepare. Incredible aroma and taste! Bon appetit to you!

Solyanka meat mix with smoked meats

Very tasty solyanka, watch the video tutorial:

The soup turned out very beautiful and tasty!

Solyanka meat soup with potatoes

Option with potatoes. Why not try it if you like it?

In fact, you can’t spoil this soup with potatoes; it will tolerate any flavor variations and will still be very tasty!

Ingredients

• Beef on the bone – 500g
• Smoked meats – 1kg
• Potatoes - 4 pcs
• Onion - 1 piece
• Carrots - 1-2 pcs
• Pickled cucumbers – 400g + brine
• Salted tomatoes - 1-2 pcs
• Olives - 200 g
• Tomato paste - 3 tbsp. l
• Lemon
• Greens for serving
• Bay leaf - 2 pcs
• Salt, pepper - to taste
• Vegetable oil

Preparation

Boil rich beef broth. Cook for about 1.5 - 2 hours, skimming off the foam.

Then remove the boiled meat from the finished broth, remove it from the bone and cut it. Return the pieces to the broth.

We peel the potatoes, cut them and also put them in the broth.

Chop the onion and carrots and fry in a frying pan until golden, mix with tomato paste.

Chop the cucumbers and also put them in the frying pan, mix everything and fry for 1 minute.

Then pour brine into the frying pan, add chopped salted tomatoes without skin and simmer all together for 10 minutes.

Place the prepared vegetables into the meat broth.

Now it’s the turn of the smoked meats, they need to be chopped into arbitrary pieces, fried until golden brown and also added to the soup.

Check for salt/pepper and cook until the potatoes are done. Add olives and bay leaves two minutes before cooking.

Bon appetit!

Solyanka mixed meat with capers

Great recipe, not quite classic, but very tasty!

Ingredients

• Beef – 200 gr
• Turkey – 200 gr
• Smoked chicken legs - 2 pcs
• Hunting sausages – 3 pcs.
• Milk sausages – 2 pcs.
• Ham, boiled and smoked – 50 g
• Smoked sausages – 2 pcs.
• Pickled cucumbers, barrel - 300 g
• Medium sized carrots - 1 pc.
• Onions - 3 pcs.
• Tomato paste – 50 g
• Paprika paste – 10 g
• Bay leaf - 2 pcs.
• Black peppercorns - 1 tsp.
• Vegetable oil - 1 tsp.
• Olives, pitted – 50 g
• Olives, pitted - 50 g
• Capers - 2 tsp.
• Sugar - 1 tsp.
• Sour cream, for serving
• Lemon – 1 piece
• Parsley, for serving
• Salt, pepper - to taste

Preparation

Let's start with the broth. To do this, put the beef and turkey in a pan, fill it with water and put it on the fire.

We also put the peeled onion, carrots and peppercorns there. No need to add salt.

Cook the broth over low heat for an hour and a half. Don’t forget to remove the foam so that the broth is clear.

While the broth is being prepared, there is time to prepare the filling for the hodgepodge.

Chop the onion and place it in a heated frying pan (or better yet, in a deep saucepan), fry until transparent.

We also cut the cucumbers into small cubes and add them to the onions, and also mix them with tomato paste.

Fry everything together for another 2-3 minutes.

At this stage, you can add about 100 ml of brine to the onions and cucumbers (this is optional). We also add two ladles of broth so that the contents of the pan are not fried, but stewed. Add sugar and stir well.

Leave to simmer over low heat for 15 minutes.

During this time, chop all the meat ingredients into cubes, sausages and sausages into circles. Remove the skin from the smoked chicken and cut it into pieces.

Remove the boiled meat from the finished broth and cut it into pieces.

First add tomato-cucumber dressing, bay leaf, then meat to the broth.

Let the hodgepodge boil, cook for 2 minutes and turn off.

Chop the olives and olives as desired and add them to the prepared soup.

Salt and pepper at the end. It is advisable to let the soup brew for 20 minutes.

Serve with sour cream, lemon and herbs! Yummy!

Meat solyanka with cabbage and mushrooms

A very appetizing variation of solyanka, thick and rich with delicious salted mushrooms and cabbage. Try it!

Ingredients

• Beef – 1kg
• Chicken thighs without skin – 0.5 kg
• Ham – 150g
• Any sausages – 150g
• Fresh cabbage – 300g
• Salted mushrooms – 100-150g
• Pickled cucumbers – 150-200g
• Cucumber brine 200-300ml
• Tomato paste - 2 tbsp. l
• Small tomato - 50-70g
• Onion - 1 pc.
• Olives – 50-100g
• Capers – 1 tbsp
• Salt/black pepper/allspice - to taste

Preparation

First, cook the beef broth for 1.5 hours over low heat. It will be delicious if the beef has fat.

Add the chicken 40 minutes before the broth is ready.

When the broth is ready, take out the meat and disassemble it into appetizing pieces.

We also grind ham and sausages (instead, you can take any other meat products - boiled or raw smoked sausage, smoked meats, sausages).

Fry them with tomato paste and onions and add to the boiled meat.

We chop the cabbage not very finely and also put it in the pan.

Next we add salted mushrooms. If they are not too large, then you don’t have to cut them.

Cut the cucumbers into slices, add a spoonful of capers, pitted olives, and finely chopped tomato.

Bring our broth to a boil, pour the brine into it.

Pour broth over all ingredients. Solyanka already looks amazing, it is really very thick and appetizing.

All that remains is to check for salt and pepper to taste.

Bring the hodgepodge to a boil, reduce the heat to low and simmer for 15 minutes until the cabbage is cooked.

Serve with sour cream, herbs, lemon. This is such a bold recipe for those who love experiments!

Here is a selection of solyanka recipes, in some ways they are similar, but in others they are completely different.

Any recipe can be modernized and the ingredients you need can be added or removed.

Eat hodgepodge for your health and come back to us for new delicious recipes!

Solyanka is a traditional Russian recipe. There is meat solyanka, fish solyanka and even mushroom solyanka. Any solyanka recipe is rich, satisfying and very tasty. If after a feast you have various smoked meats left over, solyanka is the recipe you need. The more delicacies, the tastier.

However, from a couple of meat products, solyanka will also turn out tasty. The recipe necessarily includes olives and lemon. Solyanka will be more flavorful if you add capers to the recipe. This is a win-win recipe for even the most picky gourmets. Try to cook this dish and let the hodgepodge delight your loved ones.

Solyanka classic

Ingredients:

• 1.5 liters of meat broth,
• 300 g fried sausage,
• 5 pickled cucumbers,
• 2 heads of onions,
• 15 g capers,
• 3 tbsp. l. tomato paste,
• 3 tbsp. l. vegetable oil,
• 100 ml sour cream,
• salt and pepper to taste.

Cooking method:

Stew chopped onions with tomato paste, vegetable oil and a small amount of broth. Chop the sausage, cucumbers, add to the onions along with capers. Add salt and pepper, add broth and simmer for 10 minutes. Serve with sour cream.

Solyanka with cucumber pickle

Ingredients:

• 800 g smoked meat products (sausage, ham, brisket)
• 200 g milk sausages
• 2 liters of water
• 10–15 pitted olives
• 2 pickled cucumbers
• 180 ml cucumber pickle
• 2 tbsp. spoons of tomato paste
• lemon
• ground black pepper

Cooking method:

Finely chop the cucumbers or grate them on a coarse grater. Cut the olives into circles. Simmer the prepared foods with oil and brine for 10 minutes. Add tomato paste, simmer for another 15 minutes. Pour water over meat products and cook for 40 minutes. Add the products stewed with brine and pasta, salt and pepper, cook for 5 minutes. Serve in bowls with lemon slices.

Solyanka "Ural"

Ingredients:

• 500 g lean beef
• 200 g white cabbage
• 1 bell pepper
• 1 onion
• 100 g pickled cucumbers
• 1 tbsp. spoon of tomato paste
• 100 g pitted olives
• Bay leaf
• 3 allspice peas

Cooking method:

Beef pieces pour 2.5 liters hot water, add salt after boiling, cook for 1.5 hours. Chop the onion and sauté in oil for 15 minutes. Shred the cabbage and cut the seedless pepper into strips. Add to onions. Simmer for 5–7 minutes, add to the broth, cook for 5 minutes. Season with allspice. Add chopped olives, cucumbers, tomato paste, bay leaf and cook covered for another 10 minutes.

Solyanka “Donskaya”

Ingredients:

• 1 salmon head
• 400 g salmon fillet
• 200 g pickled cucumbers
• 2 onions
• 2 tbsp. spoons of tomato paste
• juice of ½ lemon
• herbs and salt to taste

Cooking method:

Pour 1.5 liters of cold water over the head, then cook for about 1 hour. Remove the head, strain the broth, add the fillet cut into pieces, bring to a boil, and add salt. Add chopped onions, diced cucumbers, cook for 20 minutes. Add lemon juice, tomato paste and chopped herbs. Cook for another 5 minutes.

Georgian meat solyanka

Ingredients:

• Meat - 400 g,
• onions - 2 heads,
• pickled cucumbers - 2–3 pieces,
• tomato paste - 2 tbsp. spoons,
• grape white wine - 1/2 cup,
• oil - 2–3 tbsp. spoons,
• meat broth - 1/2 cup,
• mixture of herbs “Khmeli-Suneli” - 1 tbsp. spoon,
• hot pepper - 2 pods,
• garlic - 3–4 cloves,
• pomegranate juice - 1 tbsp. spoon,
• cilantro.

Cooking method:

Finely chop the meat (loin) and pieces of brisket, mix with finely chopped onion, add oil, place in a bowl, cover, then cook at 50% power for 8–10 minutes. Then add tomato paste, finely chopped pickles, crushed garlic, finely chopped hot pepper, suneli hops, wine, pomegranate juice, meat broth, chopped cilantro. Cover with a lid and cook at 50% power for 10-12 minutes.

Solyanka meat team

Ingredients:

• 500 g brisket
• 200 g lean beef
• 100 g ham
• 100 g chicken meat
• 2 onions
• 3 pickles
• 2 tbsp. spoons of vegetable oil
• 100 g sour cream
• black peppercorns
• salt to taste

Cooking method:

From beef, chicken and brisket, cook the broth in 2.5 liters of water, add salt 20 minutes after boiling, add chopped onions sauteed in oil with sauce, peeled and diced pickles. Cook for 5 minutes. Add peppercorns, bay leaf, ham cut into strips. Cook for 30 minutes, chop the meat and place it back into the soup. Add sour cream and chopped fresh herbs to the plates with the finished soup.

Solyanka with cod

Ingredients:

• 400 g cod
• 200 g sauerkraut
• 4 pickles
• 3 tomatoes in their own juice
• 1 onion
• 2 tbsp. spoons of butter

Cooking method:

Chop the onion, mix with cabbage, fry in oil for 5 minutes. Add cucumbers grated on a coarse grater and tomatoes rubbed through a sieve. Simmer for 10 minutes. Pour water over the fish, let it boil, add salt, and add prepared foods. Cook for 10 minutes.

Solyanka, sizzling with smoked brisket

Ingredients:

• 300 g smoked brisket
• 2 pickled cucumbers
• 2 carrots
• 2 tbsp. tablespoons pitted olives
• 2–3 tbsp. spoons of tomato paste
• 1 teaspoon adjika
• 1 red hot pepper
• 2 tbsp. spoons of vegetable oil
• lemon slices
• parsley
• ground black pepper
• salt to taste

Cooking method:

Grate the peeled carrots on a coarse grater. Cut the cucumbers into strips. Simmer the prepared vegetables for 10 minutes, adding tomato paste, adjika, chopped peppers without seeds and vegetable oil. Brown the brisket pieces separately for 2–3 minutes, cover with cold water, bring to a boil, skim off the foam, and add salt. Add prepared vegetables and olives. Cook for 20 minutes. Pepper and sprinkle with chopped herbs. Add lemon wedges to plates.

Thick solyanka with chicken liver

Ingredients:

• 300 g chicken liver,
• 2 pickled cucumbers,
• 100 ml cucumber pickle,
• 2 salted tomatoes,
• 100 g sauerkraut,
• 10–12 olives,
• 30 ml vegetable oil,
• 1 bunch of parsley, dill,
• pepper.

Cooking method:

Cut the cucumbers into cubes, olives into slices. Mash the tomatoes. Wash the greens and then chop them. Chicken liver rinse, chop coarsely, place in a frying pan with heated vegetable oil, pepper, fry, add cabbage, cucumbers, olives, tomatoes, brine, simmer for 15 minutes. When serving, sprinkle with herbs.

Solyanka with sausages

Ingredients:

• 300 g sausages
• 150 g smoked brisket
• 1 onion
• 2 pickled cucumbers
• 1 tbsp. spoon of tomato paste
• 1 lemon
• juice of 1 lemon
• 100 g pitted olives
• 100 g pitted olives
• ground red pepper

Cooking method:

Cut the brisket into cubes and fry for 5 minutes. Add chopped onion, tomato paste, peeled and diced cucumbers, pour in 100 ml of water, simmer for 5 minutes. Add sausages cut into circles, cook for 5 minutes. Pour in 1 liter of hot water, salt, add lemon slices and juice, olives and chopped black olives. Add salt and pepper and cook together for 5-7 minutes.

Solyanka "Atlantis"

Ingredients:

• 500 g squid,
• 1 kg fresh or sauerkraut,
• 2 tbsp. l. oils,
• 2 tbsp. l. tomato paste,
• 2 tbsp. l. breadcrumbs,
• 2 pickled cucumbers,
• 2 onions,
• 1 tbsp. l. butter,
• 1 fish stock cube,
• 1 glass of water,
• 1 tbsp. l. Sahara,
• 2 tbsp. l. flour,
• 2–3 bay leaves.

Cooking method:

Stew the cabbage in butter, add sugar. Cut the processed squid into large pieces and place in a pan. Add peeled and chopped cucumbers, salt, pepper, and tomato. Finely chop the onion and fry lightly. Place in a saucepan with the rest of the ingredients.

Dissolve the bouillon cube in 1 glass of water, bring to a boil, and pour into a saucepan. Place the pan on the stove and cook with the lid closed until done. 5 minutes before the end of cooking, add the bay leaf. Mix the flour with 1 teaspoon of vegetable oil, carefully place in the pan with the squid and stir well. Boil for 1 – 2 minutes and remove from heat. Place half of the stewed cabbage on a baking sheet, place a layer of squid with sauce on it, and place the rest of the cabbage on top. Carefully smooth everything out, sprinkle with breadcrumbs and place in the oven for 10 minutes. Decorate the top of the finished dish with herbs.

Solyanka "Festive"

Ingredients:

• 500 g fresh chanterelles,
• 300 g fresh cabbage,
• 20 pitted olives,
• 2 onions,
• 2 pickled cucumbers,
• 2 tbsp. l. tomato paste,
• 2 tsp. Sahara,
• 1 glass of broth,
• 3–5 tbsp. l. butter,
• 1 tbsp. l. lemon juice,
• ground black pepper,
• 2 tbsp. l. white breadcrumbs,
• 1 tbsp. l. lemon juice,
• 1 bay leaf,
• salt to taste.

Cooking method

Peel the chanterelles, wash in cold water, cut into slices, fry with finely chopped onion, salt and pepper in butter. Chop fresh cabbage into strips, place in a saucepan, add broth, 1 tbsp. l. butter, lemon juice and simmer for 1 hour. Half an hour before readiness, add pickled cucumbers, cut into slices, tomato paste, bay leaf and salt to the cabbage. Place the stewed cabbage and mushrooms in a pre-greased frying pan. Sprinkle on top breadcrumbs and bake them in the oven for 10–15 minutes. Place the finished hodgepodge on a dish, cut into portions and place an olive on each piece.

Vegetable solyanka in a frying pan the old-fashioned way

Ingredients:

• 500 sauerkraut,
• 2 heads of onions,
• 75 g dried mushrooms,
• 30 g cheese,
• 80 g flour,
• 40 ml vegetable oil,
• 40 g butter,
• Bay leaf,
• pepper,
• cloves to taste.

Cooking method:

Fry cabbage in vegetable oil with chopped onion. Boil the mushrooms and fry with flour, combine with cabbage, add 2 tbsp. l. mushroom broth, spices and simmer for 15 minutes. In the broth left over from the mushrooms, dilute flour, add salt and pepper, mix with cabbage and place in a greased frying pan. Sprinkle with cheese butter and bake for 20 minutes.

Solyanka with beef and olives

Cooking time: 1 hour 30 minutes. Number of servings: 6

Compound:

• 2 liters of water
• 500 g beef (piece with a little fat)
• 4 sausages
• 3 pickled cucumbers
• 3 potato tubers
• 50 g olives
• 2 carrots
• 1 onion
• 2 tomatoes
• 80 g sour cream
• 20 g butter
• 1/2 lemon
• dill greens

Cooking method:

1. Wash the meat, cut into portions, add cold water and bring to a boil. Add salt, cook until tender (1 hour), remove from the broth.
2. Cut the cucumbers into semicircles, lemon and sausages into circles.
3. Wash the carrots, peel them, grate them on a coarse grater.
4. Peel the onion, wash it, cut it into half rings.
5. Place the tomatoes in boiling water for 10 minutes, remove the skin, and chop finely.
6. Place carrots and onions in a frying pan with heated butter and fry. Add tomatoes, simmer for 3 minutes.
7. Wash the potatoes, peel them, cut into strips. Wash the dill and chop finely.
8. Bring the broth to a boil, add potatoes. Add stewed vegetables, cook for 7–10 minutes.
9. Add sausages, cucumbers, cook for another 5 minutes.
10. Add olives, remove from heat, leave covered for 5 minutes.
11. Pour the solyanka into plates, put meat, sour cream, dill and a slice of lemon into each.

Solyanka mixed meat in a pot

Ingredients:

• 100 g ham,
• 100 g veal,
• 1 liter of meat broth,
• 0.5 heads of onion,
• 0.5 tomatoes
• 0.5 pickled cucumber,
• 2 champignons,
• 4 olives,
• 1 tsp. capers,
• 120 ml sour cream,
• 50 g butter,
• 30 ml tomato sauce,
• parsley,
• salt to taste.

Cooking method:

Place finely chopped and fried meat and ham in a pot. Then add the onions and mushrooms fried in oil, and the cucumber cut into strips. Boil, add olives, capers, sour cream, tomato paste and tomato slices. Garnish with finely chopped parsley.

How to cook Solyanka soup quickly and tasty

Solyanka "Bystraya"

Ingredients:

• 200 g smoked brisket
• 200 g ham
• 200 g doctor's sausage
• 100 g smoked chicken fillet
• 3 tbsp. spoons of spicy tomato sauce
• 1 onion
• 1 bay leaf
• 3 tbsp. tablespoons pitted olives
• parsley
• sour cream
• 1/2 lemon
• black peppercorns

Cooking method:

Cut the ham, sausage and chicken into strips, pour boiling water over them. Cook with bay leaf for 10 minutes. Fry the chopped brisket with chopped onion for 5 minutes. Add tomato sauce and finely chopped olives, pepper, cook for another 2 minutes. Add to meat products, add salt and cook for 5 minutes. Add sour cream, thin slices of lemon and parsley to the plates.

Solyanka with potatoes

Ingredients:

• 300 g doctor's sausage
• 200 g ham
• 2 carrots
• 2 tbsp. spoons of vegetable oil
• 2 tbsp. spoons of tomato paste
• 2 tbsp. tablespoons pitted olives
• 2 medium potatoes
• 2 cucumbers
• sour cream
• 1 bay leaf
• dill and parsley
• pepper

Cooking method:

Cut the potatoes into strips. Pour boiling water over, cook with bay leaf for 7 minutes. Fry the grated carrots in oil for 2 minutes, add diced sausage, ham, and cucumbers. Cook for another 2 minutes. Add crushed olives and pasta. Cook for 1 minute. Add prepared ingredients to potatoes. Season with salt and pepper. Cook for 5 minutes. Serve with sour cream, sprinkled with herbs.

Solyanka with bouillon cubes

Ingredients:

• 2 sausages
• 300 g ham
• 100 g lard
• 2 carrots
• 1 onion
• 1 pickled cucumber
• 2 bouillon cubes
• 100 ml tomato juice
• sour cream
• 1/2 lemon
• ground black pepper

Cooking method:

Dissolve bouillon cubes in boiling water. Pour the hot broth over the sliced ​​sausages and pieces of ham. Cook for 10 minutes. Fry peeled chopped onions and grated carrots for 5 minutes with finely chopped lard. Add diced cucumber and juice. Cook for another 5 minutes. Add the contents of the frying pan to the pan, add salt and pepper. Cook together for 5 minutes. Place a spoonful of sour cream and a mug of lemon into the plates.

Solyanka with cabbage

Ingredients:

• 400 g lean beef
• 150 g ham
• 200 g white cabbage
• 1 onion
• 100 g pickled cucumbers
• 1 tbsp. spoon of tomato paste
• 1 tbsp. spoon of vegetable oil
• 100 g pitted olives
• 1 bay leaf
• 3 allspice peas

Preparation:

Pour 2.5 liters of hot water over the beef pieces, after boiling, remove the foam and add salt, cook for 1.5 hours with peppercorns. Chop the peeled onions and sauté in oil for 15 minutes. Shred the cabbage. Add to onions. Simmer for 7-10 minutes, add to the broth, cook for 5 minutes. Add chopped ham, olives and cucumbers, tomato paste, bay leaf. Add salt and cook covered for another 10 minutes.

Cooking methods in a slow cooker

Solyanka team

Ingredients:

• Beef, chicken 300–400 g.
• Cucumbers (salted) 3 pcs.
• Sausages 2 pcs.
• Sausage, smoked ham 150 g.
• Onion 1 pc.
• Carrot 1 pc.
• Tomato paste 2 tbsp. spoons
• Lemon juice 2 tbsp. spoons
• Olives 10 pcs.
• Pepper (black) to taste
• Salt, sugar to taste
• Sour cream 2–3 tbsp. spoons
• Water up to the mark
• Greens to taste

Cooking method:

1. Place grated cucumber, carrots, and chopped onion into a bowl.
2. Using the “MENU/SELECT” button, select the “ROASTING” program. Set the time to 15 minutes and temperature level 2. Press the “START” button.
3. After 5 minutes, add tomato paste and 1 tbsp. water, lemon juice, sugar, salt and finish cooking.
4. Slice meat, chicken, ham, sausage, sausages thinly.
5. Squeeze juice from lemon. 6. Select the “SOUP” program with the “MENU/SELECT” button.
6. Press the “ENTER” button.
7. Using the “MENU/SELECT” button, select the “MEAT SOUP” subprogram.
8. Press the “START” button.
9. Add olives, pepper.
10. When serving, sprinkle with herbs and add sour cream.

Solyanka vegetarian

Ingredients:

• 3 potatoes,
• ½ fork cabbage,
• 1 onion,
• 1 carrot,
• 1 can of olives,
• 2 tablespoons vegetable oil,
• 3 liters of tomato juice,
• white pepper,
• paprika,
• salt.

Cooking method:

Pour oil into the multicooker bowl. Finely chop the onion and carrots and place in a bowl. Turn on the “Baking” mode for the time for which this mode of your multicooker is designed according to the instructions. Cut the potatoes into small cubes and after 10 minutes. put in a bowl, add olives there. Chop the cabbage and place in a bowl, add salt, pepper, and paprika. Stir and simmer for another 10 minutes. Then pour in the tomato juice and cook on the “Stew” mode for 1 hour.

Solyanka white

Cooking time: 2.5 hours, Number of servings: 8

Compound:

• 450 g beef
• with a bone
• 1 parsley root
• 1 carrot
• 3 onions
• 3 bay leaves
• 5–6 black peas
• pepper
• 2 liters of water
• 20 g butter
• 200 g pickled cucumbers
• 70 g sausages
• 70 g ham
• 2 hunting sausages
• 1 tbsp. l. capers
• 30 g pitted olives
• 0.5 lemon
• Sour cream for serving

Cooking method:

1. Place the beef, parsley root, carrots, one onion, bay leaf and peppercorns in a multicooker bowl, add water and cook in the “Stew” mode for 2 hours. Then strain the broth and discard the roots. Pour the broth into a cleaned multicooker bowl.
2. Meanwhile, in a frying pan with butter, fry the remaining thinly sliced ​​onion until light golden brown, dilute with a small amount of broth.
3. In a separate frying pan, simmer the pickled cucumbers cut into strips, adding a little water, for 15–20 minutes.
4. Place onions and cucumbers into the strained broth, add sausages, ham and sausages cut into strips or small slices. Cook in the “Stew” mode for 30 minutes. In 5 min. until ready, add capers and olives to the hodgepodge. At the end, add salt to taste.

Solyanka in Leningrad style

Ingredients:

• Boiled meat 200 g
• Boiled ham 100 g
• Sausages 70 g
• Boiled kidneys 120 g
• Onion 200 g
• Pickled cucumbers 100 g
• Capers 180 g
• Olives 80 g
• Tomato paste 80 g
• Sour cream 100 g
• Pepper, bay leaf to taste
• Meat broth 2 l

Cooking method:

Chop all ingredients and place in a multicooker bowl. add tomato paste, salt, pepper and bay leaf. Pour broth over everything, close the lid, then run the “Soup” program. Serve the finished solyanka with sour cream.

Mushroom solyanka

Ingredients:

• Mushrooms 400 g.
• Tomatoes 1 pc.
• Onion 1 pc.
• Bell pepper 1 pc.
• Carrot 1 pc.
• Potatoes 2 pcs.
• Pickled cucumbers 2 pcs.
• Vegetable oil 1 tbsp. spoon
• Water 7 m. Art.
• Lemon 1/2 pcs.
• Salt, pepper, sugar to taste

Cooking method:

1. Cut cucumbers and tomatoes into small cubes.
2. Chop the onion into small strips. Pepper
3. cut into small cubes. Use the “MENU/SELECT” button to select the “ROASTING” program, set the time to 10 minutes, temperature level 3. Open the lid and turn the handle to the “CLOSED” position (fry with the lid open). Press the “START” button.
4. Fry the onions and carrots, add cucumbers and fry a little.
5. Pour water, add potatoes and chopped mushrooms, lemon cut into slices, salt and pepper. Select the “SOUP” program using the “MENU/SELECT” button.
6. Press the “ENTER” button.
7. Use the “MENU/SELECT” button to select the “VEGETABLE SOUP” subprogram.
8. Press the “START” button.

You can top it with sour cream.

The secrets of delicious and rich solyanka

• The main secret of high-quality solyanka is a rich, concentrated broth. It is cooked over low heat from meat, fish or mushrooms with the addition of vegetables.
• The taste of the soup is greatly influenced by pickles. Salted ones cooked in a barrel are ideal. Solyanka with cucumbers from a jar produces a less intense taste, although this is a matter of taste. During pickling in a barrel, the fermentation process begins, giving the vegetables a characteristic pungent flavor. If the peel is hard, it is better to cut it off so that the cucumbers stew and soften faster. It is not recommended to use soft cucumbers; after cutting, they do not hold their shape well. And the hard ones remain intact even after being chopped into strips.
• For solyanka, all ingredients are cut into strips or cubes so that they are convenient to scoop with a spoon. Mushrooms are cut into cubes or slices, the fish is simply disassembled into small pieces.
• It is believed that thanks to its concentrated broth and sour taste, hodgepodge helps improve well-being in the morning after heavy libations.
• Smoked meats and sausages must be fried before cooking. Thanks to this, excess fat is melted, and the taste is revealed brighter.
• A real hodgepodge should be not only thick, but also salty and sour. To enhance the spicy taste, capers, olives (can be with marinade), and lemon are added to the soup. Initially, these products, like tomato paste, were not used in solyanka, since they were simply unknown in Russian cuisine. The soup received its spiciness from cucumbers, seasonings and roots.
• Meat broth can be cooked with or without vegetables, using only meat. But if the soup is made from fish or mushrooms, you need to add celery roots, parsley, and carrots. If the steep broth is too heavy for your stomach, use vegetable broth or plain water as a liquid base.
• For mushroom solyanka, the broth is traditionally prepared from dried mushrooms. Porcini mushrooms, which have a very rich taste, are best suited for this. The soup itself is made from salted mushrooms: milk mushrooms, saffron milk caps. Salted mushrooms are considered the most delicious. Pickled ones are somewhat rougher in taste and texture due to the vinegar. Also, more vegetables are added to mushroom hodgepodges for satiety than to meat and fish ones. Cabbage and potatoes are often used.

Making solyanka is an interesting and exciting process. One serving of this wonderful and delicious dish will provide you with energy and vigor for the whole day. Now you know a lot about how to prepare this soup in your kitchen. Bon appetit!