Traditional Georgian solyanka recipe

The traditional Georgian solyanka recipe has no difficulties even for a person far from cooking. In Georgia, the soup differs in its spiciness and spiciness. Anyone can master the dish. The main thing is to follow the recipe and the main manufacturing rules.

Individual dish preparation

You can choose any of the exciting options for making hodgepodge. Thanks to unusual recipes, each establishment has its own interpretation of the first. You can prepare a delicious soup at home according to the recipe.

Georgian soup. This dish involves the introduction of more water.
Tomatoes are a good substitute for tomato paste.
You can use hot hot pepper instead of ground aromatic pepper.
With the least amount of water, the dish can be served as a second dish.

Recipe for classic Georgian solyanka

The number of ingredients in the traditional interpretation of the dish is small. According to the recipe, you will have to purchase meat, onions and pickles. It is best to prepare soup with cut beef. It’s great when the carcass is young, because the quality of the meat describes the cooking time.

Spices and the amount of herbs are of great importance for Georgian food. Because of this, the soup is not suitable for children and people who suffer from stomach diseases. It is better to prepare the products from which the dish will be prepared in advance.

Recipe for making beef solyanka in Georgian style with photo:

First you need to deal with the meat. The beef is washed, cut into small pieces, sprinkled with ground black pepper. Next, the meat is fried in a frying pan. When the beef releases its juice, turn the heat to low and cover the dish with a lid. We time it for 25 minutes, after which the meat is revealed and the fire is added.

The onion is chopped and added to the meat for frying.

Pickled cucumbers are crushed separately. They are cut into cubes or strips. The cucumbers go into the frying pan along with crushed tomatoes, which can be seen in the photo.

After 10 minutes of stewing the vegetables and meat, add tomato paste and a thickener (flour, starch, semolina).

Next, add 100 ml of broth and 25 ml of wine vinegar to the vegetables and meat. The mixture is {moved} into the pan, the rest of the broth and spices are added. Cook the soup for another 25 minutes.

Real hodgepodge according to the recipe is served only hot. When serving, the soup is decorated with chopped cilantro or other herbs. Almost everyone decides to add their own twist to something without the help of others, experimenting with types of meat or dressings.

Solyanka is also used as a second. Then it is complemented with a side dish: potatoes or porridge.

How to quickly create a hodgepodge

To quickly prepare Georgian soup, you need to replace the meat in the recipe with sausage. We will cook the hodgepodge in an hour, when there is ready-made broth, but if there is none, then you will have to take ordinary water. It is recommended to use several varieties of sausage to obtain a hodgepodge. They get boiled, smoked, dried sausage and other options.

Ingredients for quick production:

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 must simmer for 5 minutes. Sliced sausages are added to the vegetables. After a minute, the tomato sauce goes into the pan. The brew must be brought to a boil.

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

Flour sifted through a sieve is added to the mixture. The mass {moves} into the pan along with the broth and spices. The hodgepodge mixture is painstakingly mixed. When the dish has boiled, the heat is reduced. Before removing the soup from the stove, sprinkle the first one with fresh herbs. According to the recipe, the dish is infused before serving.

Solyanka recipe with ribs

If you use beef ribs as meat, the solyanka will be especially satisfying. The recipe does not call for frying them. Pork ribs are consumed from time to time. The soup doesn't suffer from this at all.

The stewed vegetables go into the pan. At this step, according to the recipe, the solyanka is salted. When the dish has boiled well, add the herbs and turn off the heat.

Secrets of delicious Georgian solyanka

The Georgian recipe differs from ordinary true solyanka in its increased spiciness. It is not recommended to give this dish to children. According to the recipe, the dish is served both as the first and second. It all depends on the desire and amount of broth. To make the soup thicker, flour or starch is used from time to time, but if everything is done correctly according to the recipe, then no thickeners will be useful.

Tips for making solyanka in Georgian:

When serving, the first one is decorated with finely chopped herbs. To do this, use parsley and cilantro.
Cucumbers can be grated. It is better to do this function over a plate so as not to lose the juice.
Spices are chosen at your own discretion. It is allowed to take a small amount of seasonings if there is no particular love for rich flavors.
Tomato paste can be prepared independently. This will only improve the taste of the food.

For classic Georgian solyanka, special dishes are used - ketsi. It is a huge clay frying pan. But at home, most housewives cannot use such dishes.

Georgian solyanka

Solyanka in Georgian is a fragrant meat dish, spicy and warming. In Georgia they call it “Ostri”. Prepared from beef on the bone, with the addition of pickles, capers and tomato paste.

Georgian solyanka can be watery, like soup, or it can be thicker - then it is served as the second course and scooped from the bowl with lavash. There are no potatoes among the ingredients. The thickness is regulated by the amount of broth.

Ingredients

beef (pulp without bone) – 350 g
large onion – 1 pc.
wheat flour – 1 tbsp. l.
pickled cucumbers – 2 pcs. (130 g)
tomato paste – 1 tbsp. l.
Megrelian adjika or spicy tomato sauce – 1 tsp.
wine vinegar – 1 tsp.
capers – 2 tsp.
garlic - 2 teeth.
dark ground pepper and salt - to taste
meat broth – 1-1.5 l
vegetable oil – 2 tbsp. l.
chopped parsley and olives - for serving

beef bones with pulp – 500 g
ginger root – 2 cm wide and 4 cm long (10 g)
cloves – 2 buds
onions – 2 pcs.
carrots – 1 pc.
dark peppercorns – 2 pcs.
aromatic peppercorns – 1 pc.
salt - to taste
water – approximately 2.5 l

Manufacturing

Cut the bones from the meat, chop them as necessary (so that they fit into the pan later). I used a beef chop on the bone - a cut with ribs and juicy flesh, virtually without tendons and connective tissue (the structure of tissues of living organisms is studied by the science of histology) , which will give us both a good broth and soft meat that will quickly cook.

Cut a couple of unpeeled onions in half. Place beef guests and onions on a baking sheet. I added a couple more pieces of meat to make the broth richer. Bake for 30 minutes in an oven preheated to 200 degrees.

Place the baked foods in a deep saucepan. Peel the carrots and ginger, wash and dry, add to the pan. Fill with cool water until it reaches the edge of the dish. Add cloves, peppercorns, salt to taste and bring to a boil. Cook the broth, covered, over low heat for 2 hours. During the first 30 minutes, do not forget to remove the foam frequently.

The finished broth should have a beautiful golden color and be transparent. Strain. If you prepared the broth not only on the bone, but also added meat to it, then remove it, chop it finely and set it aside, it is one hundred percent ready, send it to the soup at the end of cooking. Please note that the broth should not be very salty, because we will also add cucumbers and capers to the soup, so do not over-salt!

Wash the beef pulp, dry it and cut it into approximately 1 cm cubes. Peel the onion and chop finely. Heat a little vegetable oil in a saucepan or thick-bottomed pan. Fry the beef with the onion until the onion is translucent.

Sprinkle with flour and fry for 30 seconds.

Then add tomato paste and fry for another 30 seconds. Pour in 4-5 tablespoons of broth. Bring to a boil, add a pinch of salt and some dark ground pepper. Reduce heat to low and simmer for 15 minutes.

Pour in the remaining broth - determine the amount yourself depending on the desired thickness. The broth should be hot, heat it up, I used 1.5 liters, and the result was a watery soup. Cook covered over low heat for half an hour or more until the meat is completely cooked.

Cut the pickled cucumbers into cubes. Peel the garlic and chop finely with a knife.

Finally, add cucumbers and garlic to the pan, as well as capers, vinegar and Megrelian adjika. Bring the soup back to a boil, adjust salt to taste and cook for 5-7 minutes.

Serve on plates and sprinkle with chopped parsley or cilantro on top. If desired, you can accent it with a slice of lemon.

Georgian Solyanka is best mixed with thick lavash or Georgian Shotis Puri bread. On the second day, when it sits, it will become even tastier.

Solyanka in Georgian - a traditional recipe with step-by-step preparation

Hello friends! Did you know that solyanka is not only meat, combined and the kind that is prepared for the winter from cabbage in jars, but also Georgian. If not, then let me carefully outline the entire manufacturing process for you and show you clearly in the photo how you can prepare it. And for those who understand and perhaps have already tried it, it still won’t hurt to refresh their memory and prepare it according to this recipe. After all, the chef of one of the restaurants in Abkhazia kindly shared it with me when I was vacationing there with my family.

By the way, what I liked the most was the one we are preparing at the moment, and in different places it is prepared differently. It can be prepared as a soup or as a second course, it all depends on how much water you add.

The traditional recipe assumes the signature spiciness of the dish and the abundant presence of various Caucasian and special spices, which I will discuss below. But they explained to me that not every guest likes spicy food and not every body will be able to digest this spiciness, and that is why in some establishments they prepare hodgepodge with a gentle taste (they add less spices and heat).

By tradition, I’m showing you a photo of what kind of soup will be waiting for you in the end...

For the reason given to us, now I will cook only for myself, because neither my kids nor my wife can tolerate spicy food.

Georgian solyanka made from beef pulp

Traditional Georgian solyanka is made from beef, but from time to time you can also find it made from pork. Dry snow-white wine is also definitely added. But don’t think that the dish will be hot; during the stewing process, all the alcohol will evaporate. We will also need broth, and it is better if it is beef, so cook it in advance with the addition of onions, carrots, peppercorns, and then strain.

Now let's get acquainted with the entire list of products that will be useful to us.

Ingredients of Georgian solyanka:

Beef broth - upon request
Beef pulp - 500 g
Onion - 2 heads
Garlic - 4 cloves
Tomatoes - 1-2 pcs.
Tomato paste - 1 tbsp. l.
Snow-white dry wine - upon request
Pickled cucumbers - 3 medium pieces.
Chili pepper - 1 pc. (optional)
Butter - 1 tbsp. l.
Coriander - 1 tsp.
Khmeli-suneli - 1 tsp.
Utskho-suneli -1 tsp.
Paprika - 1 tsp.
Adjika - to taste
Salt - to taste
Cilantro or parsley - 1 bunch

You can say that I tried this dish purely by chance. When I read the menu, I wanted to order the already favorite kharcho soup, which, by the way, can now also be prepared at home. But at that time I had already tried it more than once and wanted something new. Seeing solyanka on the menu, I thought about ordinary meat, which I had cooked myself more than once, but the waiter kindly convinced me and told me what was what.

How to cook Georgian solyanka

And first, let's chop the onion, finely, quarter rings, or half rings, as you wish, and cut the beef into goulash-sized pieces. By the way, if anyone is curious, I have a recipe for pork goulash with gravy on my blog, so follow the link and check it out.

Before cutting the meat, wash it under water and dry it dry with cardboard towels. Place the meat on a heated frying pan; we need to ensure that all the moisture evaporates.

Only after this add butter and the meat will begin to fry.

When the meat appears lightly golden brown, add the onion. It will take away some of the oil and it will need to be added, which is what we do, but this time it’s vegetable oil.

Simmer with onions for 3 minutes and pour in snow-white dry wine so that the pieces of meat are completely covered with it, turn the heat to below medium.

Now you can cover it with a lid and forget about it for 30-35 minutes. It is necessary for all the wine to evaporate. Open the lid from time to time and stir. This time may be good from mine, because it depends on the amount of wine.

Recipe with cucumbers

Like most dishes of Georgian cuisine, this hodgepodge needs to be acidified with something. Naturally, the tomato gives a certain sourness, but it is not enough. We add tkemali sauce to the kharcho, and here we add salty and sour cucumber.

Approximately 8 minutes before turning off, add cucumbers to the soup.

If the skin on it is young and thin, then cut it into strips together with it, and if it is hard, then you can peel it first. You can buy small gherkins in the store, then just cut them in half. If you don’t want pieces of cucumber to fall into your food, you can grate it on a large grater.

While we are preparing the cilantro and garlic, they need to be finely chopped with a knife. To be honest, I don’t really like cilantro because of its specific aroma and often replace it with parsley. What do you think about cilantro?

The cucumbers have boiled, we taste it again and if everything is in order, and it must be exactly like this, then 2 minutes before turning off, sprinkle with chopped herbs and finely chopped garlic.

Ready! Pour into plates and sprinkle with herbs and onions.

This Georgian-style solyanka is perfectly mixed with lavash and the freshest onions, preferably sweet, and if you still have chacha, then quickly bring it to the table.

If you like the recipe, share it with your friends on social media. networks and be sure to write comments. Tell us which of the hodgepodges you like better, the meat mixture or this one and why.

Georgian solyanka recipe

Solyanka in Georgian is a meat dish with a rich taste and smell. The recipe for Georgian solyanka is quite simple, so you can safely include this dish in your daily menu. This hodgepodge is considered a second course; its thickness can be adjusted to your own taste.

Ingredients

Manufacturing stages

Wash the meat, cut into pieces approximately 2x5 cm. Place the meat in boiling water, remove the foam, reduce the heat and cook until the meat is cooked for about 1 hour.

Cut the onion into half rings.

Heat vegetable oil in a frying pan and fry the onion until golden brown.

Mix fried onions with tomato paste.

Grate the pickled cucumbers (can be cut into cubes or strips).

Add cucumbers to the pan and stir.

Remove the meat from the broth and transfer it to the frying pan with the cucumbers and onions.

Pour in the broth in which the meat was cooked, approximately 250-300 ml. The amount of broth can be more or less, depending on the desired thickness of the hodgepodge. Add salt, add crushed or pressed garlic, season with spices and cook over low heat, covered, for another 20 minutes. A couple of minutes before readiness, add finely chopped herbs.

If you have broth left over from cooking meat, do not throw it away, but strain and freeze. Frozen broth will be needed to prepare the remaining dishes.

A very tasty Georgian-style solyanka is ready; before serving, sprinkle the solyanka with finely chopped herbs.

Bon appetit, please your loved ones!