Solyanka in Abkhazian style: recipe, choice of ingredients

Solyanka in Georgian

Kitchen utensils and equipment: a saucepan with a volume of at least 3 liters, a large wok or a large non-stick frying pan with high sides, a knife, a cutting board, deep containers, a wooden spatula, a ladle.

Ingredients

How to choose the right ingredients

• The secret to making delicious hodgepodge is simple. The more varieties of meat and smoked meats there are in the soup, the richer and more satisfying it will be.
• An invariable component of this dish is a variety of pickles: capers, lemon, pickled and pickled cucumbers, olives and black olives. The addition of these ingredients gives the solyanka a unique sour taste and ideally dilutes the rich meat broth.
• When buying olives and olives, take the product without pits, this will make it easier for you to prepare. They can be cut into slices or added whole to the soup.

• Take hard pickled and pickled cucumbers . If the product is soft, it will become mushy and unappealing when added.
• The hodgepodge should be very thick. Therefore, it is not advisable to add water when cooking.
• Despite the fact that solyanka is quite high in calories , for its preparation the meat is taken without fat. Various smoked meats give it fat. Usually at least 4-5 meat ingredients are added. But initially, real Georgian solyanka was prepared from one or two types of meat.

Cooking sequence

Preparation

1. Place a saucepan with a volume of at least 3 liters on the stove in advance. Pour 2.5 liters of purified water and add 300 g of beef. Cook the broth for 55-65 minutes over low heat. Be sure to constantly skim off the foam. After cooking, turn off and leave to infuse.
2. Cut 1 kg of beef into equal medium strips.

   Place all the chopped ingredients in different containers. There is no need to mix them together at this stage.

   Read also:  Recipes for Lent: Lenten borscht
3. Cut 2 onions and 2-3 tomatoes into half rings.

4. Cut 3-4 pickled cucumbers into cubes.

5. Finely chop 1 bunch of cilantro and 4-6 cloves of garlic.

Preparation

1. Place a large wok or large non-stick frying pan with high sides on the stove over medium heat and pour 35 g of vegetable oil onto it.

2. When the oil is hot, add 1 kg of chopped beef. Pepper a little, cover with a lid and leave to simmer for 13-15 minutes.

3. When the liquid from the pan has evaporated, add the chopped onion.

4. After the onion has become soft, add the tomatoes. Fry everything for 5 minutes.

5. Add 45 g of tomato paste and mix well.

6. Season with 3 g suneli hops, 3 g thyme and 2 g ground hot pepper. Mix everything again.

7. Pour in diced pickled cucumbers, 20 g of capers and 20 g of flour. Mix.

8. Add 35 g of wine vinegar and begin to gradually pour the beef broth into the wok.

9. Stir and adjust the thickness of the hodgepodge. If you want a very thick dish, then you do not need to add all the broth.

10. Reduce heat to low and add chopped garlic.

11. Leave to boil for 7-9 minutes and turn off.

12. Before serving, sprinkle with chopped cilantro.
    Read also:  Lithuanian cold borscht and the answer to Russian cold soup

Recipe for real Georgian solyanka

Georgian cuisine is famous for its aromatic dishes, solyanka is no exception, we hasten to share with you the classic recipe.

To prepare, we need pepper, salt to taste, vegetable oil for frying, one teaspoon of khmeli-suneli, one bunch of parsley and cilantro, one tablespoon of ground coriander, two cloves of garlic, 4 tablespoons of tomato paste, a couple of pickles, three pieces of onions, 500 grams of beef.

Preparation

Take a piece of beef, preference should be given to the flesh, and place it in cold water, cook until boiling over high heat, then reduce the heat and periodically skim off the foam that forms. The meat and broth will cook for about 1.5-2 hours.

While our broth is preparing, let's get to the vegetables: cut the onion into half rings and simmer in vegetable oil until soft. Then you should add tomato paste, its quantity must be varied depending on the saturation. Add chopped meat and cucumbers to the onions, pour broth over everything to cover the entire contents of the pan. Simmer the meat for about half an hour, add all the spices five minutes before cooking, as well as chopped garlic and herbs.

For thickness, you can add corn grits to our Georgian-style solyanka. It requires boiling until done and adding to the dish 15 minutes before it’s ready.

You can make the hodgepodge more liquid and eat it with bread, or add broth to lightly cover the meat, in which case our dish will look more like a stew.

How to serve and how to decorate a dish

• You can serve it in pots, beautiful tureens, or in a large common tureen and pour into portions directly at the table.
• If you serve the dish in portions in separate tureens, then in each portion you need to put a slice of lemon and olives (if you have not added them earlier).
• Serve sour cream in a sauceboat so that guests can decide for themselves whether they need this product or not.
• Also serve lemon slices separately on a saucer so that those guests who find the hodgepodge not sour enough can add acid.
• You can sprinkle the hodgepodge a little with finely chopped herbs.

How to quickly make hodgepodge

To quickly prepare Georgian soup, you need to replace the meat with sausage in the recipe. Let's cook the hodgepodge in an hour, when you have ready-made broth, but if you don't have it, you'll have to use plain water. It is recommended to use several varieties of sausage to get a hodgepodge. Buy boiled, smoked, dried sausage and other options.

Ingredients for quick cooking:

• Meat broth – 1l;
• Smoked and boiled sausage – 500 g;
• Pickled cucumbers – 150 g;
• Tomato paste – 100 g;
• Butter – 40 g;
• A tablespoon of wheat flour;
• Two medium onions;
• Seasonings – suneli hops, pepper, cilantro, salt;
• Garlic – take both fresh and dry.

According to the recipe, first you need to fry the chopped onion. When a golden brown crust appears, you need to add chopped cucumbers to the pan. The mixture should simmer for 5 minutes. Sliced ​​sausages are added to the vegetables. After a minute, tomato sauce is added to the pan. The brew must be brought to a boil.

To prepare solyanka, the recipe allows the use of smoked chicken legs. This product will give the dish a special rich taste and aroma.

Flour sifted through a sieve is added to the mixture. The mass is transferred to the pan along with the broth and spices. The hodgepodge mix is ​​thoroughly mixed. When the dish boils, the fire is reduced. Before removing the soup from the stove, the first one is sprinkled with fresh herbs. According to the recipe, the dish is infused before serving.

Tips and tricks

• When preparing broth, place fish, meat or mushrooms in cold water and simmer over low heat. After cooking, you need to let it brew a little, and then add all the ingredients. Therefore, prepare the broth in advance. And be sure to skim off the foam, otherwise the soup will be cloudy.
• If you cook fish broth from heads , ridges or fins, then after cooking, the broth must be strained.
• Add a little tomato paste . Since this is a product with a rich taste and if in excess it can clog the taste of meat.
• Capers, olives and black olives should be added at the very end or immediately when serving. Since, with prolonged heat treatment, these products can add bitterness to the dish.
• Do not rush to salt the broth at the very beginning of cooking, since the components of the hodgepodge are quite salty. It’s better to try the already prepared dish and add salt if necessary.
• All smoked meats and pickles should be fried in a frying pan. from smoked meats should melt . And cucumbers will give the necessary sourness.
• Real Georgian solyanka was originally prepared exclusively from meat. Later interpretations of this dish have made the taste even more incredible. Therefore, in addition to this recipe, you definitely need to try the mixed meat solyanka. And you have to see for yourself how tasty and unusual the fish solyanka turns out. The unusual smoked taste of solyanka with sausages will not leave you indifferent. Well, you can quickly and no less tasty prepare meat hodgepodge in a slow cooker.

I definitely recommend trying this delicious recipe. I would be grateful if you write your impressions and recipes for delicious dishes in the comments. Bon appetit!

Features of cooking

You can choose any of the interesting options for preparing hodgepodge. Thanks to original recipes, each establishment has its own interpretation of the first. You can prepare a delicious soup at home using this recipe.

1. Georgian soup. This dish requires the use of more liquid.
2. Tomatoes are an excellent substitute for tomato paste.
3. You can use hot hot pepper instead of ground allspice.
4. With a minimum amount of liquid, the dish can be served as a second dish.

Maslenitsa, pancake recipes for Maslenitsa

Discussion: 31 comments

1. Madina:
   01/10/2014 at 17:35

   Thank you Elena and you for the invitation.