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.
It is recommended to serve this dish as a first course, although hodgepodge can easily replace the main dish due to its nutritional value, calorie content and taste.
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
• Onion is a mandatory 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 the onion, until it turns reddish-red.
• 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
Classic recipe for mixed meat solyanka
Ingredients:
- Meat (pork or beef) - 350 g
- Smoked sausage – 250 g
- Ham – 250 g
- Sausages - 2 pcs.
- Olives - 100 g
- Pickled cucumber - 4 pcs.
- Onions - 2 pcs.
- Tomato paste - 2 tbsp. l.
- Cucumber pickle - 0.5 cups
- Vegetable oil - 2 tbsp. l.
- Greenery
- Lemon - 1 pc.
- Sour cream
- Salt to taste
Preparation:
We start cooking hodgepodge by washing the meat and putting it on the stove to cook.
The meat is boiling, skim off the foam with a tablespoon
Cook until meat is done, 30-40 minutes, do not use salt yet
Cut the onion into medium pieces. First cut into half rings, then cut in half
Cut off the ends of the pickled cucumbers. First cut lengthwise, then crosswise.
Cut semi-smoked sausage into strips
Exactly, we also cut smoked
Cut the sausages into circles
Pour vegetable oil into a heated frying pan, fry the onion until golden brown.
Place the sausage in a frying pan and fry along with the onion.
The sausage is fried for about 2 minutes, add pickles. Simmer for about 2-3 minutes
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Pour in the tomato paste and mix everything well. To stew food in a frying pan, add some water
Cover the pan with a lid and simmer the vegetables and sausage for 15 minutes.
The meat is cooked, cut it into strips, just like sausage
Place the chopped meat into the broth. The roast has been stewed, put it, too, in a pan with broth
Sausages and olives also go into the pan. Pour cucumber pickle
Mix everything well and taste for salt. Add if necessary to taste.
Cook until it boils. As soon as it boils, turn off the stove and close the lid. The solyanka should sit for 15-20 minutes.
At the same time, it will become much tastier, the tastes of all the ingredients will mix. A unique delicious aroma will appear.
Before serving, sprinkle with herbs. Add a slice of lemon and a large spoon of sour cream
Bon appetit everyone!
Meat hodgepodge
I suggest preparing a simple solyanka recipe.
Ingredients:
- Pork meat (on the bone) – 800 g.
- Onions – 2.5 pcs.
- Bay leaf – 2 pcs.
- Smoked sausage – 250 g.
- Boiled sausage – 200 g.
- Tomato paste – 4 tbsp. spoons
- Pickled cucumbers – 4 tbsp. spoons
- Olives – 150 g.
- Parsley – 70 g.
- Sunflower oil – 2.5 tbsp. spoons
- Lemon – 1 pc.
- Salt – 3 pinches
Solyanka with smoked meats
Few people know that the solyanka recipe was invented by rural residents of the Russian hinterland. Solyanka with smoked meats is considered a delicacy and remains a favorite dish with an amazing taste for many. What distinguishes solyanka with smoked meats from other types is its fairly quick preparation and rich, specific aroma.
Ingredients
- Smoked pork belly – 250 g
- Boiled smoked sausage – 150 g
- Potatoes – 3-4 medium pieces
- Onion – 1 pc.
- Carrots – 1 pc.
- Barrel or pickled cucumbers – 3 pcs.
- Vegetable oil – 4 tablespoons
- Tomato paste – 2 tablespoons
- Dill, parsley – 2 tablespoons
- Bay leaf – 1 pc.
- A special set of spices for solyanka - 1 teaspoon, you can take separately ground black pepper, dry garlic, ground sweet red pepper - total mass 1 teaspoon
- Olives – 7-10 pcs.
Preparation
- First you need to peel and wash the vegetables.
- Cut the pork belly and sausage into smaller cubes, and vegetables into larger cubes.
- Pour a couple of liters of water into the pan and boil.
- Add chopped vegetables and cook until they become soft.
- Meanwhile, grate the carrots on a coarse grater or cut them into long cubes, and the pickled cucumbers into cubes.
- To season, pour vegetable oil into a frying pan, add carrots, sauté a little, add smoked meats and cucumbers.
- Two tablespoons of tomato paste should be diluted in one glass of water, pour the resulting liquid into a frying pan, add spices, and stir.
- Simmer over low heat for five minutes.
- Pour the dressing into the pan, first checking the potatoes are ready, add a bay leaf, reduce the heat on the stove to moderate, and cook for a few more minutes. Based on personal preference, you can add liquid to the hodgepodge to make it less thick.
- Solyanka with smoked meats is served half an hour after preparation, allowing it to brew. Before serving, you need to finely chop the greens and olives into 2 parts. Pour the hodgepodge into deep plates, sprinkle with herbs, and garnish with four slices of olives. Sour cream and lemon slices are perfect additions to this dish.
You can cook hodgepodge perfectly in a slow cooker. To prepare it, you need to follow technology and some consistency. Cut the vegetables and smoked meats in a saucepan as for hodgepodge, then put the multicooker in the “Frying” mode, pour vegetable oil into the bowl, add all the vegetables and smoked meats, sauté, add tomato paste, fry for 10 minutes. When the time is up, pour 2 liters of water or pre-prepared broth into a container, add salt, spices, and bay leaf. Set the multicooker to “Stew” mode and set the time to 40 minutes. A hearty dinner is ready.
Recipe for classic meat solyanka with sausage
Ingredients:
- Water 3 l
- Pork meat 250 g
- Beef meat 250 g
- Smoked pork ribs 300 g (you can use 1 smoked chicken leg)
- Krakow sausage 120 g
- Boiled sausage 120 g
- Cooked smoked sausage 120 g
- Boiled-smoked brisket 250 g
- Tomato paste 2 tbsp. l. Full with a slide
- Small olives 100 g
- Onions 2 pcs. medium size
- Pickled cucumbers 3-4 pcs.
- Black peppercorns 5 peas
- Allspice peas 3 peas
- Bay leaf 2 pcs.
- Ground black pepper to taste
- Hot red chili powder to taste
- Oil for frying 3 tbsp. l.
- Salt to taste
- Lemon 1 pc.
- Sour cream
- Dried garlic
Preparation:
First, pour 3 liters of water into a large saucepan, put it on the fire, and bring to a boil. We send the meat there to cook for 30-40 minutes. If foam appears on the surface, remove it with a spoon.
While the frying pan is heating up over high heat, cut the boiled smoked brisket into small cubes and chop the onion
Pour 3 full tablespoons of vegetable oil into a hot frying pan. Fry the onions in it for 2 minutes until golden brown. Stir occasionally
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Add bay leaf, sweet peas to the pan where the meat is cooked
Add the pre-chopped brisket to the pan with the onions and fry everything together. Season with spices - dried garlic, hot red and black pepper. We complement the composition with tomato paste
We cut the ribs, send them to the meat, which continues to cook
Cut the whole sausage into small cubes, half a centimeter thick and wide
Grind the pickles to the same size cubes as the sausage
We do the same with herbs and lemon.
Place all the chopped ingredients, olives, and brisket fried with tomato paste into boiling water. Cook everything for 15-20 minutes over low heat, then turn off the heat and let it brew for 5-10 minutes.
Pour into plates for serving, garnish with chopped herbs and lemon slices. Add sour cream to taste
Bon appetit!
