Solyanka with chicken and arborio rice. Step-by-step recipe with photos

Solyanka with chicken and arborio rice is a hearty and nutritious dish. I cook it in cases where there are a lot of little things left in the refrigerator: a piece of zucchini, half a fork of cabbage, in general, any seasonal vegetables are suitable, it’s not for nothing that the dish is called solyanka. Arborio rice acts as a sponge - it absorbs all the juices that are released when vegetables are stewed, so the hodgepodge will turn out very thick. I usually place the chicken boneless to reduce cooking time.

Solyanka with chicken and arborio rice

If, in addition to chicken, you have a small piece of ham or smoked sausage in your refrigerator, feel free to add it to the pan, it will only taste better!

There are several types of solyanka - thick soup with strong broth and stew with cabbage; housewives interpret each of them in their own way. And as a result, there are as many recipes as Italian minestrone or French ratatouille, choose the one that suits your taste and budget.

Cooking time: 40 minutes
Number of servings: 4

How to cook Solyanka with ham and brisket

1. Make chicken broth. When the broth is cooked, peel the potatoes and carrots. We cut everything into cubes: cut the potatoes into large pieces, and cut the carrots into small pieces. Place the carrots in the boiling broth, reduce the heat a little, and after two minutes add the potatoes.

2. We use two types of meat in cooking: smoked brisket and chopped ham. The brisket can be finely chopped and fried with onions, or without frying, you can simply chop the smoked brisket and ham (the pieces should be approximately the same). After adding the potatoes to the broth, about five minutes later add the meat.

3. Now thinly slice the young cabbage (a small piece), after adding the meat, immediately throw the cabbage into the pan. Then, after about three minutes, add chopped garlic and herbs.

4. Cut the olives into rings, cut the pickled cucumbers into small cubes, and cut the pickled mushrooms into slices. At the very end of cooking, add mushrooms, olives and pickles to the pan.

5. It is necessary to add pepper, salt, close the lid and let it brew for about half an hour. Then pour into plates, adding mayonnaise or sour cream.

Solyanka with chicken and arborio rice

Earned: 1
Solyanka with chicken and arborio rice - a hearty and nutritious dish. I cook it in cases where there are a lot of little things left in the refrigerator: a piece of zucchini, half a fork of cabbage, in general, any seasonal vegetables are suitable, it’s not for nothing that the dish is called solyanka. Arborio rice acts as a sponge - it absorbs all the juices that are released when vegetables are stewed, so the hodgepodge will turn out very thick. I usually place the chicken boneless to reduce cooking time.

If, in addition to chicken, you have a small piece of ham or smoked sausage in your refrigerator, feel free to add it to the pan, it will only taste better!

Solyanka with chicken and arborio rice

Cooking time: 40 minutes
Servings: 4

Ingredients for national solyanka with chicken and arborio rice:

0.5 kg chicken thighs;
300 g cabbage;
200 g stalk celery;
100 g zucchini;
80 g onions;
130 g carrots;
120 g green beans;
150 g potatoes;
60 g aroborio rice;
60 g pickled cucumbers;
2 cloves of garlic;
2 chili pods;
5 g ground paprika;
olive oil, salt, bay leaf.

Ingredients for preparing hodgepodge with arborio rice Method of preparing hodgepodge with chicken and arborio rice.

We cut up the chicken thighs - cut the meat from the bones, remove the skin, cut into small pieces. Heat 2 tablespoons of olive oil in a frying pan or roasting pan, fry the meat in small portions on each side, and place on a plate.

Fry boneless chicken

Peel the garlic and chili peppers and fry for a few seconds in the same pan in which the meat was fried to flavor the oil. I advise you to remove the seeds and thin membrane from the chili pepper so that the dish does not turn out to be very spicy.

Fry garlic and hot pepper in the resulting fat.

Add finely chopped onions, carrots and celery, diced, fry the vegetables for 10 minutes, they should become soft and transparent.

Fry onions, carrots and celery

Return the fried chicken pieces to the pan, cook everything together for a few minutes, after which we begin to assemble the dish.

Add fried meat

First add diced peeled raw potatoes and thinly shredded cabbage. Regular cabbage can be replaced with Chinese or Savoy cabbage, it will turn out even tastier.

Add chopped potatoes and cabbage

Then add green beans and zucchini. Green beans can be added either fresh or frozen. Trim the ends on both sides of fresh green beans.

Add green beans and zucchini

Peel the pickled cucumbers and chop finely. Add rice, cucumbers, ground paprika and 2 bay leaves to the remaining ingredients, salt everything to taste.

Add rice, pickled cucumber, spices and salt

Pour about 100 ml of water or broth into the frying pan, cover with a lid, and cook over low heat for 25 minutes. If during the process all the liquid boils away, then add a little hot water.

Add broth or hot water. Simmer for 25 minutes

Sprinkle the finished dish with fresh herbs, for example, basil, and serve immediately.

Sprinkle the prepared hodgepodge with chicken and arborio rice with fresh herbs

To taste, the hodgepodge with chicken and arborio rice can be seasoned with rich sour cream or spicy tomato ketchup, bon appetit!

Option 3. Hodgepodge with chicken and fresh champignons

The combination of fresh champignons, pickles and other vegetables makes hodgepodge even more healthy, satisfying and aromatic. And boiled ham and sausages are tender and unusual.

Ingredients

2 chicken breasts;
4 boiled sausages;
120 g smoked sausage;
155 g boiled ham;
4 potatoes;
10 fresh champignons;
145 g olives;
1 piece each onions and carrots;
1 pod of sweet pepper;
4 green onions;
1 lemon;
2 pickled cucumbers;
4 cloves of garlic;
65 g tomato paste;
black pepper, salt - 35 g each;
half a bunch of parsley.

Step by step recipe

Rinse the chicken breasts, place them in a large pot of water, and wait until it boils over a large flame of fire. Skim off the foam, add a sprig of parsley and cook over moderate heat for half an hour.

The champignons are cleaned, washed, cut into slices and added to the breasts after a few minutes of cooking.

The potatoes are peeled, washed, cut into squares and added after a few minutes of cooking, boiled for about half an hour.

Ham and smoked sausage are cut into strips, sausages are cut into circles and placed in the soup after the potatoes have softened, boil for 12 minutes.

The breasts are taken out of the pan, cut up, the bones are thrown away, and the flesh is finely chopped and put into the soup, boiled a little.

Cut the pickled cucumbers into cubes, remove the pit from the olives, cut them in half and put everything into the soup. A few olives are left for serving.

The sweet pepper is freed from the stalk, cut into cubes, the peeled onion is cut into crumbs, and the carrot is grated with fine teeth. Place everything in a frying pan with oil and fry for 8 minutes with constant stirring.

Add tomato paste to the frying and heat it up a little.

Place the finished roast in a hodgepodge, add salt, black pepper, chopped green onions and garlic, and boil for several minutes.

Remove from heat and leave for 20 minutes. Pour into plates, put a slice of lemon and 2-3 olives on top of each, sprinkle with parsley.

In addition to fresh champignons, it is permissible to use other mushrooms, for example, boletus, chanterelles, and russula. Before adding to the soup, they must be boiled separately in salted water.

Classic mixed meat hodgepodge

To prepare a classic hodgepodge, it is better to take several types of meat and meat products.

You will need : 0.5 kg of beef on the bone, 300 g of meat products (ham, frankfurters, sausage), 2 onions, 4 pickles, 1 tbsp. chopped olives, 1 tbsp. capers, 1 tbsp. tomato paste, half a lemon, 1 bay leaf, salt, vegetable oil and fresh herbs to taste.

Cooking . Place the beef in a saucepan, add water and cook the broth, periodically skimming off the foam. Fry chopped onion in hot oil, add tomato paste and a couple of tablespoons of broth, simmer for 5 minutes. Then add chopped meat products, sliced cucumbers, capers and bay leaves, and add salt. Bring to a boil and cook for a couple of minutes. Remove the beef, trim the meat and place it back into the pan. Add the tomato mixture to the soup, bring to a boil and remove from heat. When serving, add a slice of lemon, olives and herbs to the hodgepodge.

Solyanka recipe with sausage

This soup is truly amazing with the flavors of sausage, lemon, olives and seasoned herbs.

Ingredients:

Water - 3 liters
half-smoked sausage – 200 gr
boiled sausage – 150 gr
pickled cucumber - 2 pcs.
potatoes - 4 pcs
onion - 1 piece
pitted olives - 10 pcs.
peppercorns - 4 -5 pcs.
salt, pepper and herbs - to taste.

Cooking method:

1. Wash the potatoes, peel them and cut them into cubes. Pour three liters of water into a saucepan, bring to a boil, add chopped potatoes into it.

2. Fry tomatoes cut into medium slices, onion in half rings, sausage into strips and small cubes of cucumbers in a frying pan in vegetable oil.

3. Next, transfer the frying from the frying pan into a pan with potatoes and cook until done. 7-10 minutes before readiness, do not forget to add olives, spices and chopped herbs.

4. Before serving, pour the soup into bowls and add a slice of lemon to each.

How to cook with smoked sausage

A very quick version of hodgepodge that even novice cooks can handle.

Ingredients:

black pepper;
smoked sausage – 320 g;
sour cream;
onion – 1 pc.;
lemon;
smoked chicken breast – 210 g;
salt;
potatoes – 250 g;
greenery;
water – 2750 ml;
pickled cucumber – 3 pcs.;
garlic – 2 pcs.;
lard – 55 g;
bay leaf – 2 leaves;
tomato paste – 3 tbsp. spoons.

Preparation:

Chop the chicken. Grind the sausage.
Chop the potatoes. You should get cubes. Slice the cucumbers.
Place chicken and potato cubes in water.
Chop the lard and mix into the composition. Hold for a minute. Add chopped onion. Fry. Pour in tomato paste. Mix. Add sausage, chopped garlic cloves and cucumbers. Add some salt. Sprinkle with pepper. Pour in some broth. Stir and simmer for five minutes.
Pour the fried foods into the broth. Throw in the bay leaves. Boil for seven minutes.
Pour into bowls. Sprinkle with chopped herbs. Place lemon slices. Pour in sour cream.

If you want to diversify the taste of solyanka and make it unique, we recommend adding aromatic mushrooms to the dish.

Ingredients:

cabbage – 0.5 fork;
tomato paste – 3 tbsp. spoons;
carrot – 1 pc.;
salt;
onion – 1 pc.;
tomato – 1 pc.;
dried garlic;
water – 4 mugs;
honey mushrooms – 1 package;
dry greens;
chicken – 0.3 carcasses;
black pepper;
potatoes – 3 pcs.

Preparation:

Shred the cabbage. Chop potato tubers. Grate the carrots. Chop the onion. You will need the tomato in slices.
Chop the chicken and defrost the forest products.
Place all prepared ingredients in a cauldron. To fill with water.
Sprinkle with salt, spices and pepper. Add dry herbs. Pour in tomato paste. Cover with a lid and simmer for an hour.

Slavic cuisine is famous for its variety of delicious and delicious first courses. According to most housewives, hodgepodge with chicken broth deserves the palm. The main ingredient of this dish is meat. And olives, mushrooms or pickled cucumbers give it its characteristic taste.

Solyanka is a hearty first course. They can deliciously feed the whole family. This dish is held in special esteem by men, since the soup is prepared using rich meat broth. If you want to reduce the calorie content of hodgepodge and give it an extraordinary taste, prepare chicken broth. Rather, write down the recipe for each day.

Compound:

0.3 kg chicken fillet;
150 g carrots;
0.2 kg pickled cucumbers;
150 g onions;
5 tbsp. l. tomato paste or ketchup;
0.1 l cucumber pickle;
150 g of sausage products;
1 lemon;
olives, salt and allspice to taste.

Preparation:

Thaw the chicken fillet and rinse it with running water.
Let's remove the film.
Place the chicken fillet in a saucepan and fill with filtered water.
Place the boiled chicken fillet on a dish and cool.
Peel the carrots and rinse with running water.
We take the pickled cucumbers out of the brine. Remove excess moisture with a paper towel.
Add the onion and saute it for a couple of minutes.
Add carrots to the pan, stir and saute for a few more minutes until golden.
Lastly, add the chopped pickled cucumbers to the pan.
Stir again, fry for literally 2-3 minutes.
Add ketchup or tomato paste. Mix.
Set the finished dressing aside.
Let's start preparing the meat filling. You can take any sausage products, for example, carbonade, smoked or dry-cured sausage, sausages, varenka.
Heat the pan again and add a couple of tablespoons of refined sunflower oil.
Place the chopped sausage products and fry for 3-5 minutes.
Let's return to the boiled chicken fillet and chop it.
Place the fried smoked meats into the boiling broth.
Mix everything well.
Add salt and allspice to taste.
Solyanka is ready, we can set the table.
Place a slice of lemon and chopped olives on each plate.