Beef solyanka - recipe. Fresh cabbage solyanka with meat

Looking for a good and simple recipe for tonight’s dinner, well, a hearty and incredibly tasty beef solyanka is perfect for this role; with this dish you will definitely feed all your household members.

This dish is quite old, well known and loved by everyone, and since there is no single correct recipe for its preparation, everyone makes hodgepodge in their own special way. And for me, the most delicious option is the one that my mother prepared for me as a child, I will share it with you and tell you how to make beef solyanka

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Number of servings: 5-6

A difficult recipe for beef solyanka

home cooking step by step with photos. Easy to prepare at home in 2 hours. Contains only 133 kilocalories.

• Preparation time: 8 minutes
• Cooking time: 2 hours
• Calorie count: 133 kilocalories
• Number of servings: 5 servings
• Occasion: For lunch
• Difficulty: Difficult recipe
• National cuisine: Home cooking
• Type of dish: Soups, Hot dishes

Ingredients for eleven servings

• Beef – 600 grams
• Onions - 5-6 pieces (4 - for frying, 1 - added at the end)
• Pickled cucumber - 1.5-2 pieces (or pickled green tomatoes)
• Garlic – 2 cloves
• Tomato paste - 3-4 tbsp. spoons
• Fresh greens - 70-80 grams (cilantro, parsley, dill)
• Ground coriander – 5 Pinches
• Khmeli - suneli - 3 Pinches
• Ground red pepper - 2 Pinches
• Vegetable oil - To taste (for frying)
• Ground black pepper - To taste
• Salt - To taste

Step-by-step preparation

1. So, we rinse the meat under running water, dry it with a towel and cut it into rectangular pieces (6-7 cm long). Boil the beef for 1-1.5 hours until the meat is soft.
2. While the beef is cooking, we peel the onions and cut them into half rings.
3. Fry the onion in vegetable oil until soft, then add tomato paste to it and simmer for another 5 minutes.
4. Then add the boiled meat to the rest of the ingredients.
5. Add grated cucumbers to the meat and fill everything with water so that the liquid completely covers all the ingredients. Simmer the beef over low heat for 30 minutes.
6. Meanwhile, we chop fresh herbs and garlic, cut one onion into quarter rings.
7. 5-7 minutes before the dish is ready, put the herbs, garlic and onions in the hodgepodge, add spices and salt to taste.
8. The dish turns out rich, thick and incredibly tasty - a real delight. Bon appetit everyone!

Recipe for cabbage solyanka with meat and sausages

The more different types of meat you add to the hodgepodge, the better. In this recipe, along with pork, sausages and hunting sausages are also added.

Ingredients:

• cabbage – 1 pc.;
• pork – 500 g;
• sausages – 2 pcs.;
• hunting sausages – 2 pcs.;
• onions – 2 pcs.;
• canned or fresh tomatoes – 3-4 pcs.;
• allspice – 3 peas;
• bay leaf – 1 pc.;
• salt and pepper to taste.

Instead of fresh cabbage, you can use canned or pickled cabbage. This will speed up the cooking process, since it will not need to be chopped.

Preparation:

1. Cut the pork into large pieces and fry in a saucepan in vegetable oil for about 10 minutes.
2. Cut the onion into half rings and simmer together with the pork for 7 minutes.
3. Finely chop the cabbage, add salt and squeeze with your hands. Add to the meat with onions and simmer over high heat for 10 minutes.
4. Peel the tomatoes, mash with a fork and add to the rest of the ingredients.
5. Salt the total mass, add pepper and bay. Simmer for 10 minutes.
6. Cut the sausages into thin slices and fry separately. Add to the total mass and mix.

Simmer for 5 minutes. This dish does not require any side dish; it is very satisfying.

You can experiment with the dish and add your own ingredients: mushrooms, pickles, potatoes. The hodgepodge will not lose at all from this.

Hello, friends and guests of my blog! Such an amazing Russian winter soup like solyanka is unknown in any other cuisine in the world. This is both the first and second course in one bowl. Solyanka mixed meat is prepared according to the classic recipe with two or three types of meat and several types of sausage. Real cold cuts.

The soup must contain pickled cucumbers or sauerkraut. Salted mushrooms are also used. Without some salty food, it won’t even be a “hodgepodge”. And yet, it should be without potatoes. However, as in all Russian soups, no one will forbid us to add potatoes and carrots.

Here in Siberia, real winter has already arrived and we want hearty, hot food. Today I am preparing the most stunning, rich solyanka soup. And I invite everyone to participate in this event. Then write in the comments whether it turned out delicious.

In this article:

Option 6: Solyanka with beef and sausage

Another ingredient that can be used to create hodgepodge is smoked sausage. By the way, if you don’t know exactly which one to choose, add several types at once. The first dish will only benefit from this.

Ingredients

:

• 255 grams of smoked sausage;
• 550 grams of beef;
• 4 potatoes;
• onion;
• fresh carrots;
• salt to taste;
• 35 grams of paste (tomato);
• pepper to taste;
• 110 grams of boiled pork;
• 2 liters of water;
• laurel in broth;
• 5 cucumbers (salted);
• frying oil;
• 11 olives.

Step by step recipe

Boil a piece of lean beef in the planned volume of water, not forgetting to add laurel and a couple of pinches of salt.

At the same time, fry the chopped onions and carrots by heating a spoonful of oil in a frying pan. After 3-4 minutes, pour in the tomato paste diluted in the broth. Mix. Simmer for 14-15 minutes.

Pour the vegetables into the strained broth. Also add cut boiled meat. Add cubes of raw potatoes and chopped smoked sausage with boiled pork. Mix everything and pepper.

When 12-14 minutes have passed, add pickled cucumbers. Throw in whole (pitted) olives. Cover the hodgepodge with beef with a lid. Simmer at low temperature for several minutes. Leave to cool partially before serving. And, most importantly, do not forget to complement the first dish with a slice of lemon and a spoonful of sour cream.

If you use sausage to create hodgepodge, choose smoked varieties. Moreover, it is permissible to include several types in the recipe at once.

Solyanka is one of the richest soups in taste and composition. It perfectly warms and satisfies hunger. Even for a winter holiday table, properly prepared hodgepodge is quite suitable as a snack. You can choose the recipe from the 14 options presented below.

Secrets of making the right solyanka

First, a few words about some of the main points that need to be taken into account when you start cooking hodgepodge.

1. As for meat, take whatever you have at the moment. Meat by-products, boiled pork or carbonate are also suitable. You can vary the selection of sausages and meat to suit your taste. Both the fillet and the sugar bones combine wonderfully in this unique soup.

Those who don’t like pork or are afraid of high calorie content can take lean veal, chicken, and turkey.

2. Smoked meats must be present. Smoked ribs or at least a piece of smoked sausage.

3. Dishes - a regular saucepan for cooking soups and a deep frying pan for frying vegetables. This dish also turns out very well in a slow cooker.

4. During fasting, prepare a Lenten mushroom hodgepodge. It tastes just like meat and can contain several types of mushrooms.

5. If you add potatoes, do not forget that solyanka is a sour soup. I wrote about this in the recipe and pickles. First, let the potatoes boil, and then add salted mushrooms, cucumbers, sauerkraut or other sour foods to the soup. It is advisable to take cucumbers not pickled, but rather salted, that is, sour salting.

Classic homemade meat solyanka recipe

Of all the soups, my men prefer solyanka, of course, because I put a lot of different meats in this soup. Today I took beef brisket and smoked pork ribs. And a brainy, beefy mole.

No matter how much meat you have, be sure to add a sugar bone to the pan for a rich broth.

All my meat is clean, from a private farm. Therefore, I will not cook and drain the broth. For sausages, I have ham, smoked prima sausage, and plain and hunting sausages.

What you will need:

Preparation:

1. Place the washed brisket and sugar bone in a saucepan and pour three liters of water. I also send smoked pork ribs there. I put it on the stove. When it boils, I throw in one whole, peeled onion and a couple of bay leaves. Cook until the meat is tender.

2. Cut the second onion in half, then into quarters and into thin strips. I grated the carrots. I put a frying pan on the fire and pour in a little oil. First I fry the onion until slightly translucent, then the carrots. When the carrots are fried, add tomato paste to the frying pan.

3. Mix everything well and add strips of chopped pickled cucumbers. And simmer for another seven minutes over low heat.

4. The meat is cooked. I take the meat and bones out of the pan. I throw away the bones, cut the meat into cubes and throw it back into the pan. I cook with potatoes, so at this stage I also put the potatoes cut into strips into the pan. Let it cook until the potatoes are ready. Meanwhile, I chopped all the sausages randomly.

5. The potatoes are already cooked, so I add fried vegetables. I add a glass of brine. And I pour out the sausage slices.

6. At this stage, add salt and pepper, throw in a couple more bay leaves and two tablespoons of capers. And I just pour the olives from the jar into a bowl and everyone can add them to their plate.

7. Close the lid and reduce the heat to very low. Let it simmer for another 5 minutes. Then I leave it to brew for another half hour. Our hodgepodge is ready.

I serve with sour cream or with my own. Everyone, according to their own taste, puts olives, chopped herbs and sliced ​​lemon on their plate.

Treat your friends and loved ones to a noble hodgepodge. It has long been transformed from Russian folk food into an exquisite restaurant dish.

How to prepare mixed meat solyanka at home

Solyanka, this dish is purely ours, Russian. Strange as it may seem, no one claims for this dish that they invented it. Any hodgepodge can be called classic, because there is no standard. Each housewife adds her own. So we will prepare some classic dishes for you.

Menu:

1. Solyanka meat

Ingredients:

For a 5 liter pan:

• Pork 300 grams
• Beef 300 grams
• Hunting sausages 200 grams
• Smoked meats to your taste 400 grams
• Potatoes 250 grams
• Carrots 100 grams
• Onion 100 grams
• Tomato paste 100 grams
• Pickled cucumbers 300-400 grams
• Vegetable oil 60 grams
• Salt, spices, coriander, peppercorns
• Olives, lemon, sour cream, herbs: for serving

Preparation:

Solyanka is necessarily prepared from a very large amount of different meats. And smoked meats must be present. That’s why we took beef, pork, sausages, and smoked meats.

1. Cut the pork and beef into small oblong pieces.

2. Place the chopped meat in a deep pan to cook.

3. Add bay leaf, coriander, allspice, multi-colored peppercorns to the meat. Add everything to your taste.

4. Salt the meat, about a little more than half a tablespoon. I advise you to add less salt first, and then, if necessary, add more salt.

5. We begin to cut the smoked meats. We cut them into the same long pieces.

6. We also cut the sausages into strips. First, we cut the plates diagonally, and then we cut them into strips.

7. Cut potatoes and carrots in the same way, first into circles, and from the circles into strips.

8. Take the bow. Cut the onion into small cubes.

9. Pour just a little vegetable oil into the frying pan, just so that the onions don’t burn, and add the onions. Place on the fire and fry until golden brown.

10. The meat has already boiled, boiled for 2-3 minutes, now you need to drain all the water from the meat, wash the pan with hot water, also rinse the meat with hot water, put it back in the pan and pour boiling water over it. The fact is that the first broth is very fatty and all unnecessary substances go into the first broth, so we drain it. Now you need to add salt to the second broth. Since you poured boiling water, the broth will boil quickly.

11, Our onions have turned golden, now you can add other vegetables to them.

12. Grate the cucumber on a very coarse grater.

13. Add the cucumbers to the onions, turn the heat above medium, sauté the onions and cucumbers a little.

14. About 4 minutes after adding the cucumbers, add tomato paste. If you don’t have tomato paste, you can make it with ketchup or tomatoes.

15. Mix everything, reduce the heat to very low, close the lid and leave to simmer for 5-6 minutes.

16. Now let's get back to the meat. Make sure the meat is cooked and soft. Pork cooks faster than beef, you need to keep this in mind and try the beef. If the meat is ready, add chopped potatoes and carrots to it.

17. Watch the frying. It has become a homogeneous mass for us. Everything was completely extinguished. Tomato paste does not separate. The roast is ready.

18. When the potatoes in the soup are almost ready, they still have 1-2 minutes left until they are fully cooked, but they are already soft, add the frying to the soup with the meat, potatoes and carrots.

19. Next we send the smoked meats. Mix everything well. The soup should come to a boil and simmer for another 5-7 minutes.

20. After it boils, a greasy film forms on the surface of the soup. If you don't like fatty soup, remove it with a spoon. After the soup has stood, the same greasy film may form again; this can also be removed.

21. Solyanka is ready. Turn off the stove. Stir and taste for acidity. If you like sour soup, pour a little cucumber pickle into it straight from the jar.

Pour the hodgepodge into plates. Add a few olives, sour cream, lemon and serve.

And the smell..! And the taste..!

Bon appetit!

1. Solyanka recipe with sausage

Ingredients:

• Beef brisket - 600 g.
• Broth - 2.5 liters
• Boiled sausage
• Boiled smoked sausage
• Sausages (you can add tongue, kidneys, etc.)
• Ham (neck, carb, etc.)
• Onion - 1 large head
• Medium carrots - 2 pcs.
• Tomatoes - 3-4 pcs.
• Pickled (or pickled) cucumbers - 3-4 pcs.

Preparation:

1. Place meat in a saucepan and pour 2.5 liters of water. Close the lid and cook for 1.5-2 hours. We do not add salt, since we will use sausage, and sausage, as you know, has a lot of salt.

2. Cut the carrots into strips.

3. We also cut the cucumbers into strips.

4. Cut the onion into small cubes.

This hodgepodge does not contain our usual potatoes, but you can add them if you wish.

To prepare hodgepodge we will need various meat delicacies. Sometimes I like to do this with an assortment of different types of sausages. You can of course type whatever you like. In total, you will need about 800 g of meat delicacies. In the hodgepodge I always put boiled sausage, frankfurters, boiled-smoked sausages, neck or carbonate, in general, everything that I liked in the store.

5. Start slicing. Cut the boiled sausage into strips.

6. Cut the sausages. Usually we cut it into a semicircle. Cut the sausage in half and cut into half rings.

7. Cut the carbonate. This one is already a straw.

8. Cut the boiled smoked sausage and ham, all into strips. Thin round ham.

Please always remember - the taste of solyanka directly depends on the meat set. Therefore, choose fresh, tasty and high-quality products.

Do not use this dish as a way to dispose of food that has been left in the refrigerator. although some prefer to do the opposite, to cook hodgepodge precisely because of this.

9. The cutting is ready. Separately add boiled sausage and sausages, separately sliced ​​boiled-smoked sausages and separately sliced ​​carbonate, neck, etc. We will fry them differently.

Now you need to fry everything, vegetables and slices.

10. Heat a little vegetable oil in a frying pan. Place about 2/3 of the boiled sausage and frankfurters into the heated oil. We will add the rest to the hodgepodge without frying.

11. When the sausage is browned, put about half of it in a cup with the unfried one, and leave the rest in the frying pan so that it becomes deeply fried. Not to the point of crunch, but strong. This will create an interesting flavor, with hints of raw, browned and deep-fried sausage. When the sausage is fried, set it aside for now.

12. Place the smoked and boiled sausage into the frying pan. There is no need to pour oil here. Sausage has its own fat. But if your frying pan is old, the bottom does not have an anti-stick coating, then it may be worth adding a drop of oil. We will not fry this sausage too much. Fry it for 2-3 minutes and set aside.

13. We add such delicacies as carbonate, neck and the like unfried.

14. We put chopped onions in a frying pan, as a rule, after frying smoked-boiled sausages, there is enough fat left in the frying pan, we put the onions there and fry them for 2-3 minutes, until transparent.

15. Add carrots to the fried onions and fry everything together for another 3-4 minutes. The carrots should be lightly fried.

16. To make it roast better, add 1/2 -1 teaspoon of sugar to the pan.

17. Add tomatoes to the fried onions and carrots. You can mince the tomatoes or chop them finely. Fry everything together for another 3-5 minutes.

18. Lastly, add salted, well, as a last resort, if there are no salted ones, pickled cucumbers. Fry for another 1-2 minutes.

19. Our frying is ready. We remove it from the fire.

20. While you and I were cutting and frying everything, we made some broth. Let me remind you that we did not add salt to the broth; before boiling, we skimmed off the foam and added a few peas of allspice and black pepper into the broth.

21. Remove the meat from the broth and set aside. Strain the broth. Wash the pan and pour the broth into a clean pan.

22. Let the meat cool slightly and cut into small pieces. We will add meat to the hodgepodge unfried, but if you want, you can fry it a little.

23. Let the broth boil and put our roast into it. Close the lid and wait for the broth to boil again.

24. Add sliced ​​smoked sausage.

25. We also put chopped boiled meat there.

26. Add sliced ​​boiled sausage and add all the other cuts we have.

27. Let the hodgepodge boil again and cook for another 5-10 minutes. Add half a glass of green olive marinade to the hodgepodge (taste to taste).

28. Be sure to taste and, if necessary, add salt, sugar and lemon juice. The taste of solyanka should be sweet, sour and salty.

29. At the very end, add a couple of bay leaves. Let the hodgepodge cook for another 3-4 minutes, turn off the heat. Close the lid. Let the hodgepodge brew for 20-25 minutes.

Solyanka is completely ready.

Solyanka is usually served with olives, capers and lemon. If there are no capers, take pickled cucumber. Cut the lemon into slices, the cucumber into cubes, and the olives into slices. Sometimes sour cream is served, but this is not for everyone.

Pour the hodgepodge into plates. If desired, add a little greenery, and of course olives and lemon.

This is the dish we got..! Beauty! Yummy!

Bon appetit!

1. Solyanka recipe

Ingredients:

For a 5 liter pan:

• Pork meat - 0.5 kg
• Smoked sausage - 400 g.
• Boiled pork - 500 g.
• Pickled cucumbers - 200 g.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Tomato sauce (paste) - 200 g.
• Olives - 150 g.
• Pepper
• Bay leaf
• Lemon
• Sour cream

Preparation:

1. Place water in a saucepan on the fire and bring it to a boil. Cut the meat into small pieces

and put it in the pan for 30-40 minutes.

2. Cut the boiled pork into small pieces.

3. We also cut the smoked sausage into small pieces.

4. The meat has already boiled, you need to remove the foam and leave to cook.

5. Finely chop the onion.

6. Pour a little vegetable oil into the frying pan, heat it and put the onions in it. Fry it until golden brown.

7. Cut the cucumbers in half, cut the other half in half and cut into small cubes.

8. The onion has turned golden, add cucumbers to it. Fry for 10 minutes. When you fry onions with cucumber, the solyanka turns out very tasty.

9. Cut the potatoes in half, then cut into strips and cut into small cubes.

10. Stew the onions and cucumbers, add tomato sauce to them, mix everything and let simmer for another 10 minutes.

11. The onions and cucumbers are already ready, the meat has already been boiled for 40 minutes, add chopped sausage and boiled pork.

12. Immediately add chopped potatoes to the broth. You need to add salt, add about a tablespoon of salt.

13. The potatoes are almost cooked, add our fried onions and cucumbers to the broth. Let it boil and cook for about 10 minutes.

14. Everything is boiling, all the ingredients are included. Pepper our hodgepodge and add bay leaves to taste, 1-3 leaves.

Our solyanka is ready, we need to let it brew for 15-20 minutes.

Pour into plates and add a lot of herbs, olives, sour cream and a slice of lemon to each.

Enjoy.

Bon appetit!

1. Classic solyanka recipe

Each housewife has her own meat hodgepodge, of course, everyone supports the main direction - you can put a little of everything in the refrigerator into the hodgepodge, experiment. Grab your favorite meats, pickles, olives, capers, etc. and prepare hodgepodge according to your recipe.

You can use any meat, but solyanka is especially tasty with beef, lamb or pork.

Preparation:

1. Finely chop the cabbage and press lightly with your hands.
2. Simmer cabbage in vegetable oil in a cauldron for 20 minutes.
3. Rinse the meat well and dry with a paper towel. Cut into small oblong pieces. Fry until golden brown, stirring occasionally.
4. Mix meat with cabbage. Pour in a little water or broth and simmer for 20 minutes.
5. Coarsely grate the carrots and fry.
6. Remove the skin from the tomatoes by dipping them in boiling water for 2-3 minutes. Cut into small slices
7. Finely chop the leek.
8. Add onions and tomatoes to carrots, stir, pepper, salt and season with spices. Simmer for 5 minutes.
9. Add tomato paste and stir again.
10. Add the roast to the meat and cabbage and mix again.

Simmer until the cabbage is ready. Serve garnished with finely chopped parsley.

Recipe for making meat solyanka

Boil beef over medium heat until done. Remove the meat from the broth and cool.

Cut all meat products into cubes or strips. (I have brisket, carbonade, neck, sausages, tea sausage, picolini sausages, boiled pork).

Lightly fry them in a frying pan (I fried them without vegetable oil).

In a separate frying pan, fry finely chopped onion in vegetable oil until translucent. Then add carrots and pickled cucumbers, cut into cubes. Fry for 3-5 minutes. Add tomato paste and a little water (2-3 tbsp), simmer over low heat for another 2 minutes.

Throw all the deli meats into the boiling broth.

Next, throw in the beef. Cook for 5 minutes.

Throw in the fried onions, carrots and cucumbers.

Add 100 ml of cucumber pickle. Cook for another 5-8 minutes.

Add spices, bay leaf, salt, pepper, herbs.

Close the lid and let it brew for 15-20 minutes. Before serving, pour into plates, adding whole or chopped olives and a slice of lemon to each plate. Bon appetit!

Leave your review about this recipe

Wonderful recipe. The hodgepodge will satisfy anyone you want. My men love more meat delicacies, of course, but they also ask for pickled cucumbers, black olives, olives and, most importantly, lemon) you’ll lick your fingers)

after looking at the photo of this recipe, my mouth unconsciously begins to water... I tried to cook according to this recipe, it worked. it tastes amazing. True, it took a lot of time to prepare, but the result was worth it!)))

For frequent use, it’s a waste of time to prepare, but sometimes, to surprise and pamper your family, this is an excellent recipe.

Solyanka is my husband’s favorite dish. However, we don’t put olives and lemon in it. But this is due to the fact that not everyone in our family eats olives. Otherwise, the recipe is the same.

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Solyanka mixed meat with sausage

This version of solyanka is prepared without potatoes. Although beef broth is considered dietary and light, thanks to the smoked meats, the solyanka turns out nourishing and incredibly tasty!

1. Cook the broth. Place the beef in a thick-bottomed saucepan, cover with water and bring to a boil. Skim off the foam. Then send the peeled onion and cook for 1.5-2 hours.

2. 10 minutes before readiness, add bay leaf and allspice. Then remove the meat and strain the broth.

3. Separate the meat from the bone and cut into strips. Do the same with sausage and ham, and cut the sausages into rings.

4. Cut the cucumbers into strips, place them in a ladle, add a little brine and boil for 5-7 minutes. Then add to the broth.

5. Fry the onion in a mixture of butter and vegetable oil, then add tomato paste, a little water and let it boil.

6. Place the roast into the broth, along with the meat, sausage, ham and frankfurters. Add salt, add black pepper and cook for 10 minutes. Cover with a lid and let sit for 15 minutes.

7. When serving, season with sour cream, add olives, a slice of lemon and garnish with herbs. Bon appetit!

average rating: 4.7, total votes: 3

povar.ru

Preparation

Then let the meat cool and cut it into small cubes.

2. Cut the onion into cubes.

3. Cut the pickled cucumbers into strips.

4. We also cut sausages and smoked meats into strips or cubes (whichever you prefer :)).

5. First, put the smoked meats in a frying pan heated with vegetable oil and fry until golden brown.

6. In a separate pan, fry the chopped onion.

7. Add cucumbers to the onions, mix and fry for about 5 minutes.

8. Add tomato paste to the onions and cucumbers, mix everything again and simmer for another 5 minutes.

9. In the prepared broth, first add chopped beef, then smoked meats, and cucumber and onion mixture and cook for 10 minutes.

10. Cut the olives into slices and add them to the broth.

11. Pour in the brine, pepper, salt, add the herbs and let the aromatic, magically flavored meat hodgepodge, prepared according to such a simple recipe, brew.

Before serving, you can garnish with a slice of lemon.

ipovar.su

INGREDIENTS

• Beef 600 grams
• Onions 5-6 pieces
• Pickled cucumber 1.5-2 pieces
• Garlic 2 cloves
• Tomato paste 3-4 tbsp. spoons
• Fresh greens 70-80 grams
• Ground coriander 5 pinches
• Khmeli-suneli 3 Pinches
• Ground red pepper 2 Pinches
• Vegetable oil To taste
• Ground black pepper To taste
• Salt To taste

So, we rinse the meat under running water, dry it with a towel and cut it into rectangular pieces (6-7 cm long). Boil the beef for 1-1.5 hours until the meat is soft.

While the beef is cooking, we peel the onions and cut them into half rings.

Fry the onion in vegetable oil until soft, then add tomato paste to it and simmer for another 5 minutes.

Then add the boiled meat to the rest of the ingredients.

Add grated cucumbers to the meat and fill everything with water so that the liquid completely covers all the ingredients. Simmer the beef over low heat for 30 minutes.

Meanwhile, we chop fresh herbs and garlic, cut one onion into quarter rings.

5-7 minutes before the dish is ready, put the herbs, garlic and onions in the hodgepodge, add spices and salt to taste.

The dish turns out rich, thick and incredibly tasty - a real delight. Bon appetit everyone!

povar.ru

Solyanka with chicken meat

Chicken solyanka turns out to be budget-friendly. Especially if you use poultry thighs (3 pieces) as its base. You also need to use: 1 pc. carrots and onions, 40 g of celery root, 200 g of pickled cucumbers and smoked sausage, a jar of pitted olives, 2 tbsp. capers, 150 g tomato paste, salt, sugar, butter, lemon.

1. Broth is made from celery, meat, onions and carrots. When it is ready, remove the vegetables and bones from the thighs from the pan. The meat removed from the bone is cut into small pieces.
2. Pour cucumber cubes, tomato paste, spices, salt, a pinch of sugar and chopped sausage into the resulting broth.
3. A couple of minutes before the dish is ready, add capers and whole olives to the pan.

Solyanka is served with lemon and sour cream and garlic sauce. You can also season it with caper brine.

Classic solyanka - recipe with photo

Pour water over the beef and cook for an hour and a half over medium heat, periodically removing the fat. When the meat is cooked, cool it and cut it into small cubes.

Finely chop the onion, grate the carrots, and cut the cucumbers into strips.

Cut the smoked chicken leg, servelat and jowl into cubes or strips (if you don’t know what jowl is, it is a whole piece of meat taken from the front part of a pig carcass. It is somewhat reminiscent of lard, but with a layer of meat).

Heat a frying pan and pour vegetable oil onto it. Fry the onion. Add grated carrots.

Then add the cucumbers and fry for two to three minutes.

Add tomato paste, then simmer this mixture for seven minutes.

Fry the deli meats in a frying pan (only lightly).

Add smoked meats, sausage and beef into the broth. Cook for seven minutes.

Add onions, carrots and cucumbers with tomato paste plus cucumber pickle. Cook for another five minutes.

At the end, add bay leaf, finely chopped herbs, olives and pepper.

After this, the hodgepodge should brew for twenty minutes.

When you serve this beauty, don’t forget to put a slice of lemon in each plate.

Homemade solyanka with beef is one of the favorite soups of the Russian people. Solyanka recipes, like many others, have many variations. The dish necessarily includes a lot of different meats.

Recipe information

• Cuisine:Russian
• Type of dish: hot entrée
• Cooking method: on the stove
• Servings: 4-6
• 3-4 hours

and sausages: chicken, pork, beef, turkey, boiled and smoked sausage, sausages. We offer a classic recipe for solyanka with beef and smoked meats. The addition of beef tongue to the hodgepodge will add originality to the dish. In any cafe or restaurant where soups are on the menu, you will definitely come across this delicious, hearty soup. It is also very easy to prepare at home.