Solyanka is the first dish served at banquets. But they also prepare it at home for dinner or lunch. This hearty dish has an amazing smoked aroma with hints of olives, lemon and pickled cucumber. The ingredients included in the composition provide a rich taste. Solyanka will make any table festive.
Classic recipe for solyanka with sausage
Ingredients:
• boiled sausage – 300g; • ham – 300g; • broth - 3l; • tomatoes – 4 pcs.; • pickles - 4 pcs.; • vegetable oil - ½ tbsp.; • onions - 2 pcs.; • olives - 20 pcs.; • smoked sausage – 400g; • lemon – 1 pc.; • sour cream; • greenery; • salt; • spices.
Step-by-step cooking instructions:
1. Heat vegetable oil in a thick-bottomed saucepan, cauldron or saucepan. 2. Finely chop the onion, fry until soft and transparent. 3. Grate or cut the cucumbers and add to the onion. 4. When the excess liquid has evaporated, add diced tomatoes (you can replace them with tomatoes - 1-2 tablespoons). 5. Cut sausages into cubes and lightly fry with vegetables. 6. After five minutes, pour in the broth. 7. After boiling, add olives (can be whole or chopped), lemon, spices, herbs. 8. At the end, add salt and a pinch of sugar. 9. Serve in first course bowls with sour cream, a slice of lemon, chopped herbs and a few olives.
How to serve solyanka
The soup is served in large bowls. Add olives and sour cream directly to the plate. If desired, add grated garlic to the plate. For spiciness, you can put hot Uzbek pepper directly on the plate.
Garnish the soup with lemon slices, chopped parsley and green onions . Sliced lemon is also served on separate plates so that everyone can adjust the acidity of the solyanka to taste. Spicy Korean carrots and radishes are served in separate plates. You need to eat hodgepodge very hot. Cooled fat on a plate is not the most delicious condiment.
You can prepare garlic croutons for Solyanka: fry thin slices of rye bread until crunchy over high heat, add a little salt and grate with garlic paste. If you have stomach problems or have a date coming up, you can prepare a lighter version of garlic bread: fry chopped garlic in oil, remove it and fry pieces of bread in this oil. Another addition to the soup is a garlic baguette. First you need to prepare a mixture of butter, chopped herbs and garlic. You can even take a yesterday’s bun - cut it into portions, spread with the prepared mixture and bake in the oven until golden brown.
Recipe with sausage and pickles
Ingredients:
• boneless beef – 400g; • tomato - 2 tbsp; • sausages - 4 pcs.; • milk/doctor’s sausage – 200g; • pickles - 3 pcs.; • ham – 200g; • pitted olives (small jar) - 1 pc.; • onion - 1 pc.; • parsley and dill; • salt; • sugar; • lemon; • sour cream; • ground pepper and peas; • vegetable oil; • Bay leaf.
Preparation step by step:
1. Rinse the meat under running water, remove veins and films. Add water and cook until done. After boiling, remove the foam so that the broth is clear. During cooking, add bay leaf and peppercorns. 2. Cool the finished beef and cut into slices. Strain the broth. 3. Cut sausages and sausages into cubes. 4. Grind the peeled onion to fine crumbs, rinse the greens and chop finely, grate the cucumbers (it will be more beautiful if they are cut into strips/slices). 5. Fry the onion in a frying pan until soft, add cucumbers and tomatoes. Simmer on low heat for 10 minutes. 6. Place the contents of the pan into a saucepan with broth and simmer for 5-7 minutes. 7. Add meat and sausages. 8. When everything boils, add the olives, pour in a little brine and a slice of lemon. 9. After 5 minutes, add salt, pepper and slightly sweeten to taste. 10. Leave the finished hodgepodge under a closed lid for half an hour to let it brew. 11. Serve with a slice of lemon, sour cream, olives and finely chopped herbs.
Solyanka recipe with smoked sausage
It just so happens that almost everyone loves smoked meats. That’s why pizza, salad, and soup seem tastier to us with smoked rather than boiled sausage. This statement fully applies to hodgepodge, so why not prepare it according to a new recipe?
- 150 grams each of cervelat, salami, ham and raw smoked sausage;
- 150 grams of potatoes;
- 0.5 kg of tomatoes;
- 200 grams of pickled cucumbers and bell peppers;
- 1-2 onions;
- 1/2 lemon;
- 3-4 cloves of garlic;
- parsley, bay leaf and other spices, dill, salt;
- sour cream.
With sausage and potatoes
Ingredients:
• doctor/milk sausage – 500g; • smoked sausage – 500g; • ham – 400g; • broth (beef/chicken) - 3l; • potatoes - 10 pcs.; • onions - 2 pcs.; • tomato - 3 tbsp; • vegetable oil - 1/3 tbsp.; • tomato juice – 300ml; • pickles - 5 pcs.; • salt; • olives – 20 pcs. (or a small jar); • lemon; • Bay leaf; • sour cream; • sugar; • ground pepper.
Step-by-step preparation:
1. Wash the potatoes and boil them in their skins; when cool, chop them into small cubes. 2. Cut the sausages into cubes too. 3. Peel the cucumbers (if they are too hard), grate them or cut them into cubes. 4. Peel the onion, chop and fry in a frying pan until golden. 5. Add tomato, cucumbers and simmer for no longer than 10 minutes. 6. Put a pinch of sugar and spices in the pan. 7. Pour in the broth (can be replaced with water, but the taste will be less rich). 8. Add potatoes and sausages. After boiling, turn the heat on the stove to low and simmer for five minutes. 9. At the end, add salt and pour tomato juice. 10. Cover with a lid and leave to steep for at least 20 minutes. 11. Serve hot. Add a slice of lemon, a few olives, a spoonful of sour cream and a pinch of finely chopped herbs.
Solyanka with sausage and smoked meats
Ingredients:
• semi-sliced sausage – 100g; • boiled meat or chicken fillet - 200g; • smoked meat products - 100g; • broth - 3l; • carrots - 1 pc.; • potatoes - 5 pcs.; • pickled cucumber – 2 pcs.; • olives (small jar) - 1 pc.; • onion - 1 pc.; • tomato - 4 tbsp; • lemon – 1 pc.; • garlic (clove) - 2 pcs.; • salt; • greenery; • sugar; • spices; • sour cream.
Preparation:
1. Cool the boiled meat and cut into strips. 2. Cut all smoked meats and sausage into similar shapes. 3. Cut the potatoes into cubes and boil in broth until half cooked. 4. Peel the onions, carrots and garlic. Cut into strips, fry: first sauté the onion, then add the rest of the vegetables.. 5. Place chopped cucumbers (diced, sliced) and tomato puree into the frying pan. Cook until food softens - 3-5 minutes. 6. Place the prepared sauté, meat and sausage into the pan. 7. Cook on low heat for no longer than 10 minutes. 8. Add olives, cut into thin rings. Boil for five minutes. 9. Cover with a lid and let the dish sit for at least 15-20 minutes. 10. Serve with a slice of lemon, chopped herbs, and sour cream.
With sausage and chicken
Ingredients:
• chicken fillet – 400g; • boiled sausage/frankfurters – 200g; • semi-sliced sausage – 200g; • pickled cucumbers – 150g; • onion - 1 pc.; • olives - 150g; • greenery; • tomato - 2 tbsp; • lemon – ½ piece; • ground pepper and peas; • vegetable oil - 2 tbsp; • sugar; • salt; • laurel.
Cooking process step by step:
1. After the boiled chicken fillet has cooled, cut into cubes. Strain the broth and use it to prepare hodgepodge. 2. Cut the sausages into medium-thick strips, fry a little (no more than one minute while stirring). 3. Wash the dill and parsley thoroughly and chop finely. 4. Peel the onion, chop into strips, fry until transparent with a slightly golden hue. 5. Place the prepared pickles in the frying pan (it will look more beautiful if they are also cut into strips). Pour in a little brine and simmer. 6. After a few minutes, add the tomato, stir and simmer for a couple of minutes. 7. Place all prepared foods into the broth. 8. Add spices, a pinch of sugar and a little salt (add salt at the very end if necessary). 9. After 5 minutes of cooking, set the pan aside, cover with a lid and leave for half an hour. 10. Before serving, stir, pour into portioned plates for first courses, add a lemon wedge, sour cream and herbs.
With sausage in a slow cooker
Ingredients:
• boiled sausage - 200g; • smoked meats – 200g; • potatoes - 5 pcs.; • carrots - 1 pc.; • tomato - 1 tbsp; • onion - 1 pc.; • pickles - 3 pcs.; • finely chopped greens; • salt; • vegetable oil (for sautéing); • sugar; • brine; • spices.
Step-by-step cooking process:
1. Peel the onions and carrots and cut into strips. Fry the vegetables in a slow cooker on the “fry” setting until soft. 2. Chop or grate the pickled cucumbers and add to the sauté. 3. After a couple of minutes, you can add the tomato. Warm up for two minutes. 4. Peel and cut potatoes into cubes, place in a multicooker bowl. 5. Then add chopped sausage and chicken. 6. Add water (preferably broth) and add salt, stir. 7. Set the “quenching” mode, set the timer for 1.5 hours (if necessary, add time later). 8. Solyanka is served in first course plates with several olives, a spoonful of thick sour cream and chopped herbs. Also be sure to add a slice of lemon.
Solyanka with chicken and sausage
This recipe uses any part of the chicken. You can also use fillet; the broth will be rich in any case. For this tasty and satisfying dish you need to take the following ingredients:
- 500 grams of chicken meat;
- 500 grams of smoked sausage;
- 2.5 liters of water;
- three pickled cucumbers;
- one carrot;
- onion head;
- one hundred grams of brine;
- 30 grams of vegetable oil;
- a couple of tablespoons of tomato paste;
- a little salt and black pepper;
- a teaspoon of sugar;
- a few slices of lemon;
- some olives;
- a bunch of greenery.
Sour cream also goes well with hodgepodge.
Solyanka soup with sausage and cabbage
Ingredients:
• semi-sliced sausage – 300g; • cabbage – 400g; • pickles - 3 pcs.; • vegetable oil - 2-3 tbsp; • tomato - 3 tbsp; • onion - 1 pc.; • carrots - 1 pc.; • greenery; • salt; • spices.
Preparation step by step:
1. Wash the cabbage thoroughly and chop it (it is better that the straws are thin). 2. Heat vegetable oil in a frying pan and add cabbage. You can add a little broth or water. Simmer on low heat for 15 minutes. 3. Peel and chop the onion into crumbs, grate the peeled carrots coarsely. Add vegetables to cabbage and mix well. 4. Simmer with the lid closed for half an hour, stirring occasionally. Also during the process you need to add salt to taste. 5. Peel the sausage from the film and cut into strips, then fry (do not fry too much). 6. Chop pickled cucumbers (they look good in the form of cubes or straws), add along with the sausage to the stewed cabbage. Stir and simmer for 15 minutes. 7. Before serving, sprinkle with herbs and put sour cream on each plate.
Solyanka soup in the oven
Classic hodgepodge with sausage can also be prepared in the oven. This dish is good for winter. It brings comfort to the house in cold weather, not only warms you up, but is also good for health.
To prepare it we take the following ingredients:
Preparation:
- We are preparing the dressing. Cut the carrots into cubes, the onion into pieces, fry a little in oil, add finely chopped cucumbers.
- Chop the potatoes, add to the total mixture and simmer for 5 minutes. Then add spices and tomato paste. Continue simmering for about 7 minutes.
- Place the contents in the pots, leaving room for the broth. Add herbs and olives. Pour out the remaining liquid, cover and place in the oven. Set the temperature to 170 degrees, bring to a boil and turn off. Serve with lemon and sour cream.
With sausage and meat
Ingredients:
• pork ribs (or meat on the bone) - 400g; • boiled sausage - 300g; • semi-sliced sausage – 300g; • onions - 2 pcs.; • olives (can) - 1 pc.; • pickles - 3 pcs.; • vegetable oil - 5 tbsp; • tomato - 2 tbsp; • lemon – ¼ piece; • sour cream; • spices; • salt; • sugar; • greenery.
Preparation:
1. Rinse the meat on the bone and put it in a saucepan. Pour in cold water and cook until tender. Since the broth will be useful, you should remove the foam in a timely manner so that it is transparent. 2. While the pork is cooking, prepare the remaining ingredients. Peel the onion, finely chop and sauté until transparent. 3. Add pickles, grated or chopped. 4. After 5 minutes, put the tomato in the pan, stir and simmer for several minutes (until the cucumbers become softer). You can add a little broth during the process. 5. Cut the boiled cooled meat together with the sausage into cubes. Lightly fry the ingredients and place them in a saucepan with broth. 6. Add sauté and olives. 7. After 10 minutes, add the greens and heat for a minute. 8. Serve with sour cream and a slice of lemon.
With smoked meats
This is a truly classic recipe. Solyanka, a mixture of meat and sausage, will be prepared with the addition of smoked meats. For three liters of water we will need:
Step-by-step preparation:
- We wash the ribs under running water, place them in a container with water and cook until tender. Then remove the meat from the pan, chop it finely, and strain the broth.
- Pour pre-washed rice into the rich liquid and cook until tender. After the cereal has cooked a little, add chopped pieces of smoked pork to the broth
- Meanwhile, prepare the dressing. Fry chopped onions and cut cucumbers in vegetable oil. After this, add tomato sauce, cover with a lid and simmer for approximately 7 minutes.
- Place the chopped sausage and dressing in the hodgepodge, reduce the stove temperature and cook for another 5 minutes. When serving the dish, you can place lemon and olive slices on each plate and season the soup with mayonnaise.
With sausage and olives
Ingredients:
• chicken fillet – 300g; • semi-sliced sausage – 150g; • boiled sausage - 150g; • potatoes - 4 pcs.; • tomato - 2 tbsp; • carrots - 1 pc.; • onion - 1 pc.; • pickles - 3 pcs.; • lemon – 1 pc.; • vegetable oil - 2 tbsp; • greens - 2-3 tbsp. (chopped); • olives - 15 pcs.; • salt; • spices.
Cooking steps:
1. Rinse the chicken fillet (it’s better to just wipe it with a clean towel or napkin), add water and cook until tender. 2. Cool the finished meat, and add diced potatoes to the boiling broth. 3. Cut the cooled fillet and sausages into cubes. 4. Peel the onion, finely chop and then fry until transparent. 5. Add grated carrots to the sauté, fry while stirring until they change color (lose brightness). 6. Add sausage and fry for a few minutes. 7. Place grated pickles (can be chopped if desired) and tomatoes into the frying pan. 8. Stir, cover with a lid and simmer for 10 minutes. 9. Place all prepared ingredients into a saucepan with broth and add salt. 10. Cook for 10 minutes over low heat. 11. Serve hodgepodge with chopped herbs, a slice of lemon, sour cream and olives (2-3 pieces per plate).
Fish solyanka
Fish solyanka is a delicious and aromatic soup. You can cook it from almost any food, including smoked. The parts of the fish that give a good fat: tail, bones, fins, belly and head, are used to prepare the broth; the fillet is added to the soup at the last stages of cooking (this is the only way the fish will not boil over).
We bring to your attention a recipe for salmon solyanka.
Salmon is a fairly large fish, so you only need a piece of fillet, about 0.5 kg. The rest can be fried and put in at the end.
Ingredients for 5 liters of solyanka:
- Salmon trimmings (head, fins, tail);
- salmon fillet - 600 g;
- potatoes - 4 pcs.;
- pickled cucumbers - 4 pcs.;
- onion - 1 pc.;
- 1 can of olives;
- tomato paste - 2 tbsp. spoons;
- lemon - 10 cloves;
- a set of seasonings (salt, pepper, ground paprika, bay leaf, vegetable oil).
Cooking instructions:
- Make a steep broth from the fish scraps (don’t forget to put a bay leaf, a little salt, and peppercorns in it). Strain. Remove meat from bones, add to broth, discard bones.
Ingredients for fish stock
- Finely chop the onion and pickled cucumbers and fry in a frying pan with the addition of vegetable oil. Season with tomato.
- Cut the salmon fillet into small pieces.
Salmon fillet pieces
- Add diced potatoes and chopped cucumbers to the pan with the broth and bring to a boil. Then add the fish fillet. Cook until the potatoes are ready.
- At the end of cooking, add the olives along with the liquid from the jar, salt and paprika. Add lemon slices and herbs, immediately turning off the heat. All is ready!
With sausage and olives
Ingredients:
• boiled sausage - 100g; • semi-sliced sausage (can be of different types) - 200g; • potatoes - 5 pcs. • onion - 1 pc.; • tomato – 1 pc.; • pickled cucumber – 2 pcs.; • olives – 15 pcs.; • lemon – 1/3 pcs.; • salt; • greenery; • spices.
Preparation steps:
1. Potatoes, previously peeled and washed, cut into cubes. 2. Bring water to a boil in a saucepan, add a little salt and add potatoes. 3. While it is cooking, sauté the onion (cut finely, fry in oil). 4. Add a small diced tomato to the pan (it is advisable to remove the skin after scalding it) and grated pickles. 5. Cut the sausage into strips and place in a pan, then add the contents of the pan. 6. After boiling, cook for 10 minutes, then taste and add salt if necessary. 7. Let the hodgepodge brew for 20 minutes under a closed lid. 8. Before serving, place a slice of lemon, a spoonful of sour cream and a few olives on each plate. Sprinkle everything with finely chopped herbs.
How to cook with beans
Required Products:
• about 400 grams of smoked meat; • seasonings to your taste; • two spoons of tomato paste; • half a glass of beans; • onions and carrots – one each; • three potatoes.
This is interesting:
Cooking process:
1. Soak the beans in advance, then rinse and cook until soft. 2. Fill another pan with water and as soon as it boils, add the chopped potatoes. 3. Chop the onion and lightly fry, then add grated carrots, chopped smoked meat and tomato paste to it. Stir and cook over medium heat for about 10 minutes. 4. Transfer this mixture to a saucepan with potatoes and add already boiled beans there. Season the composition with the selected spices, you can squeeze a little lemon juice into it. 5. Keep the soup on low heat for about 7 minutes. Then, turning off the stove, steep the prepared hodgepodge for 10 minutes.
