Traditional Solyanka – 6 delicious homemade recipes

Traditional Solyanka – 6 delicious homemade recipes

If you wanted to please your family with a superbly tasty first course, prepare traditional solyanka. Explore a brilliant selection of recipes with detailed, high-quality photos. Find out rational methods for selecting ingredients for their production. Nutritional value and an indescribable abundance of recipes. Read more...

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• Soups first courses
• Dishes with carrots
• Dishes with sour cream
• Dishes with cucumbers
• Meat and meat products
• Solyanka
• Dishes with pickles
• Ceremonial table
• Soup with meat
• Traditional soups
• Dishes with lemons
• Solyanka with sausage
• Tomato soup
• Smoked sausage
• Meat with onions
• Sausage soup
• Boiled sausage
• Soup without potatoes
• Recipes without butter and margarine
• On March 8

Traditional Solyanka is truly filling and has an unforgettable taste.

Find perfectly good, tried and tested recipes for traditional solyanka on the elegant culinary style website 1000.menu. Check out the versions of the soup with mushrooms, various meats, smoked meats, and sausages. Add potatoes or cabbage to the hodgepodge. Create a unique masterpiece every time!

Perhaps it should be noted that, as many cooks as there are, there are so many recipes for traditional solyanka. This group of recipes allows you to fully open up your culinary imagination. The basic principle of hodgepodge: there must be a lot of meat! This could be beef (boiled or fried), pork, poultry, and various smoked meats, sausages, and hams. And offal will provide a fascinating taste: heart, liver, kidneys, and even udder. Indispensable components of hodgepodge will also be onions, pickles, capers, black olives, and tomato in any form (fresh tomatoes, juice or paste). Herbs, spices and lemon are added based on personal preferences.

The 5 most commonly used ingredients in traditional solyanka recipes:

Exciting recipe:
1. Prepare rich meat broth.
2. Place carefully chopped potatoes into the bubbling broth.
3. Fry finely chopped onion in any vegetable oil until transparent.
4. Add pickled cucumber, chopped into small strips, to the onion.
Simmer for about 5 minutes. Season with tomato paste and add a little broth. 5. Place the finished dressing into the pan.
6. Sausage, smoked meats, frankfurters or small sausages cut into strips in advance.
Cut the boiled meat and lightly fry. 7. Add all the meat mass to the bubbling soup.
8. Salt, pepper, add fragrant spices, capers, olives or pitted olives.
9. After a few minutes, add finely chopped greens.
10. Simmer over low heat for another 5 minutes.
11. When serving, add sour cream. Garnish with a slice of lemon.

5 of the fastest traditional solyanka recipes:

Helpful tips:
• After adding fried vegetables (onion and cucumber) to the pan, the hodgepodge should be cooked over very low heat.
• Solyanka must contain several types of smoked ingredients: smoked sausage, chicken breast, ham, hunting sausages, etc.

Classic hodgepodge: recipe with photo

The first literary mention of this indescribably rich dish, which is served both as the first and second course, dates back to the 15th century. Solyanka was eaten with strong alcoholic drinks, and, it must be admitted, it was a very good snack - due to the very high fat content, you could drink a lot without getting drunk, and it was for this property that Solyanka received another name - “hangover”, which is quite literal conveyed the essence of the dish. In the 18th century, high officials recognized solyanka as a “dish of the poor and alcoholics.” So this delicious dish was eaten only by commoners; solyanka was considered unworthy of the noble table.

Products for traditional solyanka:

There are also versions of the dish when, shortly before pouring the soup into a plate, they add a slice of lemon so that the dish gets a pleasant sourness, and in some versions sour cream is added to make the dish softer, but most often with both, because that the main motto of Solyanka is: “The more, the better.”

Solyanka was born in the same way as most excellent dishes - Russian housewives simply cooked soup from everything that was in the house. At the moment, hodgepodge, having gone through such a rich history, is considered a restaurant dish, served in almost all establishments of various levels, and for foreigners it is considered exotic.

Some interesting tips: if you want the taste of the hodgepodge to be as rich as possible, after removing it from the heat, let it steep for a short time - about a quarter of an hour. It is also recommended to cook the soup so that there is leftover for tomorrow: this will make the hodgepodge even tastier.

Now we will tell you how traditional meat solyanka is prepared.

Solyanka meat

This recipe is considered one of the closest to the traditional one, but every housewife has her own hidden ingredients.

Required components:

• Bones - 300 g;
• Beef - 250 g;
• Carrots - 1 piece;
• Onions - 2 pcs;
• Butter - 2 tbsp;
• Flour - 1 tbsp;
• Tomato paste - 2 tbsp;
• Pickled cucumbers - 2-3 pcs;
• Capers - 20 g;
• Hunting sausages - 3 pcs;
• Lemon juice - from 0.5 pcs;
• Bay leaves - 3 pcs;
• Olives - 10 pcs;
• Boiled ham - 100 g;
• Salt - to taste;
• Pepper - 10 peas;
• Sour cream - to taste.

Solyanka meat

Manufacturing process:

1. First, wash the meat and bones under cool water to make broth from them, put them in a large bowl, pour a couple of liters into it. water, then boil. When the broth boils slightly, skim off the foam, add peeled onions and carrots to the pan, then cook the broth until tender - about 1.5 hours.
2. Peel the second onion, then chop it finely. Heat a frying pan over a fire and melt a little butter in it, then put the onions in there. Fry it until the onion begins to turn golden. Next, pour the flour into the onion and stir constantly for a couple of minutes.
3. Add tomato paste to the pan, then simmer, stirring, for about 5 minutes.
4. Remove the cucumbers from the jar and cut into medium-sized cubes or quarters, and chop the capers.
5. When the broth is ready, remove the bones from it and cool, then cut into small cubes.
6. Strain the liquid through cheesecloth or a fine sieve, then cut the hunting sausages and ham into small cubes and when the broth begins to boil again, add all the meat products to it.
7. Next, add to the broth a mixture of flour, tomato sauce and fried onions, chopped cucumbers, olives, chopped capers, also a little unchopped dark pepper and bay leaf.
8. Cook the contents of the pan for about 10 minutes, then add some salt.
9. Cut the lemon into pieces, place a piece of lemon in serving plates, then fill the plates with soup, pour sour cream on top and sprinkle with herbs.
10. Bon appetit!

Solyanka with sweet pepper

This recipe is not completely ordinary, because sweet pepper comes in here, which gives the hodgepodge the appropriate sweetness and sourness.

Required components:

• Beef ribs - 1 kg;
• Doctor's sausages - 250 g;
• Vegetable oil - 2.5 tbsp;
• Onions - 2 pcs.;
• Carrots - 2 pcs;
• Sweet pepper - 1 piece;
• Pickled cucumbers - 3 pcs;
• Olives - a handful;
• Capers - a handful;
• Tomato sauce - 200 g;
• Salt - to taste.

Solyanka with sweet pepper: step-by-step recipe for making

Manufacturing process:

1. First, wash the beef ribs and place them in a deep saucepan with 2 liters of water.
2. Remove the skins of the carrots and onions, place them in water, salt the contents of the pan and boil. When the broth boils, skim off the foam, then cook for about another hour.
3. Peel the remaining onion and cut into small cubes. Heat a frying pan and heat a little oil in it, add the onion and fry it until golden brown. Finely chop the pickles and add them to the onion. Also add a small amount of broth there. Simmer everything together until the cucumbers become soft.
4. When the cucumbers become soft, pour some more broth into the pan and add tomato paste, simmer, stirring, for another 5 minutes.
5. Remove the sweet peppers from the lecho and cut them into small cubes, add to the contents of the frying pan, then stir and remove from the heat.
6. Remove the meat from the broth, let it cool slightly, then disassemble the ribs, trim off the fat, cut the meat into small cubes, then return the meat to the broth.
7. Strain the finished broth, removing the vegetables from it first.
8. Cut the sausages into slices and add them to the broth.
9. Stir what was stewed in the pan into the broth.
10. Finely chop the boiled carrots and add to the pan.
11. Chop the olives and capers and add them there.
12. Serve dishes with the freshest sour cream.

Meat solyanka with brine

The brine in the hodgepodge will add good taste to the dish, which will pleasantly surprise you.

Required components:

• Meat - 450 g;
• Onions - 2 pcs;
• Pickled cucumbers - 2-3 pcs;
• Cucumber pickle - 100 ml;
• Sausage - 150 g;
• Ham - 150 g;
• Sausages - 4 pcs;
• Olives - 100 g;
• Tomato paste - 2 tbsp;
• Vegetable oil - 2 tbsp;
• Salt - to taste;
• Greens - to taste;
• Lemon - to taste;
• Sour cream - to taste.

Meat solyanka with brine: recipe for making soup

Manufacturing process:

1. To begin, wash the meat and place it in a saucepan with about 2 liters of water. Cook the broth.
2. When the broth is cooked, remove the meat from it, leave to cool, disassemble and cut into small cubes, return the chopped meat to the broth.
3. Peel the onion, then chop it, fry it briefly, then chop the sausage and ham and add them to the frying pan. Fry everything together until the meat is browned.
4. Grind the pickled cucumbers and also pour them into the frying pan, then add two
5. tablespoons of tomato paste, cover the frying pan with a lid and simmer its contents for about a quarter of an hour.
6. Return the broth to heat and add the contents of the pan to the pan.
7. Cut the sausages into slices and also add them to the soup.
8. Next, pour the brine, olives and salt into the hodgepodge, cook the hodgepodge for another 10-15 minutes, after which it can be served.
9. Serve soup with sour cream.

We hope that you will definitely try the hodgepodge according to this recipe and you and your loved ones will like it!

Solyanka soup traditional

Ingredients

Broth made from beef on the bone – 2 l

Pickled cucumbers – 3 pcs.

Onions – 1 pc.

Milk sausages – 2 pcs.

Salami sausage – 100g

Tomato paste – 2 tbsp.

Olives or black olives – 100 g

Pepper - on the tip of a knife

Vegetable oil – 1 tbsp.

Dill and parsley – 4 sprigs

Lemon - for serving

• 66 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Solyanka is largely a Russian dish. This soup is prepared in a strong broth of meat, mushrooms or fish. The taste comes out sour-salty-spicy due to the huge contrast of smoked and salty ingredients. The sourness comes from a piece of lemon, which should be added to a ready-made dish.

And now I bring to your attention a traditional recipe for solyanka soup with sausage.

Cook the broth from beef on the bone using any method that suits you. To make the broth tasty, you need to add spices and vegetables (onions and carrots) during cooking.

Finely chop the onion.

Fry the onion in a frying pan until transparent, add tomato paste diluted with broth until watery. Simmer for 5 minutes under the lid.

Cut the pickled cucumbers into narrow strips or grate them on a large grater.

Add the chopped cucumbers to the pan and continue to simmer for another 5 minutes.

Cut the meat into pieces and place in the broth, bring to a boil. Cut sausages using any convenient method.

Add all the sausage to the boiling broth. Boil for 3 minutes.

Add the stew with cucumbers to the pan.

Cook the hodgepodge for another 5 minutes. Cover with a lid and let sit for 25 minutes.

Traditional solyanka soup is ready for tasting.

Serve the finished solyanka with herbs, a slice of lemon and black olives.

How to cook solyanka: 5 recipes and 5 secrets

With meat, fish, mushrooms and vegetables, the soup will be hearty, fragrant and very tasty.

Solyanka can be meat, mushroom and fish, but there is no traditional one. After all, almost all housewives prepare soup from what they can find in the kitchen. You can also modify the recipes collected below to suit your own taste: exclude, add or replace some ingredients. The main thing is to remember a few fundamental rules.

5 secrets of delicious hodgepodge

1. Usually, the soup includes several main products, that is, various types of meat, mushrooms, and fish. The larger the component, the tastier.
2. Real hodgepodge must be sour and salty. Therefore, put at least some of the following ingredients into it: pickles, their brine, olives, capers, salted or pickled mushrooms, tomatoes, tomato juice or paste.
3. Salt the soup carefully: the ingredients are already salty.
4. Let the finished hodgepodge brew under the lid for 15–20 minutes. By the way, the soup will become even tastier the next day.
5. When serving, add a slice of lemon, sour cream and chopped herbs, such as green onions, dill and parsley.

1. Mixed meat hodgepodge

Instead of pork, you can take beef, and instead of sausages, sausages or boiled sausage. If you add even more meat, the soup will be richer.

Ingredients

• 350 g pork;
• 2 onions;
• 250 g smoked sausage;
• 250 g ham sausage;
• 4 pickled cucumbers;
• 2 tablespoons vegetable oil;
• 2 tablespoons of tomato paste;
• 100 g olives;
• 2 sausages;
• 100–120 ml cucumber pickle;
• salt - to taste;
• greens, sour cream, lemon - for serving.

Manufacturing

Place pork in a pan of cool water. Bring the water to a boil and skim off the foam. Cover the pan with a lid and let the meat cook.

Cut the onion into large pieces, and the sausage and cucumbers into small strips. Heat the oil in a frying pan and fry the onion until golden brown. Add the sausage and cook, stirring, for a few minutes. Add cucumbers and stir.

Place tomato paste in a frying pan, add a little water and stir well. Cover with a lid and simmer for approximately 15 minutes.

Cut the boiled meat into the same strips as the other ingredients. Add chopped meat, roast, olives and sausage slices to the hot broth. Pour in the brine, stir and add salt.

Bring the soup to a boil and remove from heat. Before serving, sprinkle the solyanka with herbs, add sour cream and a slice of lemon.

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2. Mushroom solyanka

This common recipe makes the soup rich, savory, and flavorful. All thanks to various mushrooms - dried, pickled and fresh.

Ingredients

• 50 g of all dried mushrooms;
• 300 g of all pickled mushrooms;
• 300 g of new champignons;
• 4–6 tablespoons of vegetable oil;
• salt - to taste;
• 2 onions;
• 2 tablespoons of tomato paste;
• 1 tablespoon soy sauce;
• 50 g olives;
• lemon - for serving.

Manufacturing

Pour a little hot water into the dried mushrooms and let them soften. The time depends on the type of mushroom, so determine readiness by eye and touch. Later strain the liquid, pour into a saucepan and dilute with clear, cool water.

Cut all the mushrooms into large pieces. Heat some oil in a frying pan and fry the freshest champignons until golden brown.

Place the pan on the fire and put all the mushrooms there. Season with salt.

Cut the onion into half rings and sauté in the remaining oil. Add tomato paste, stir and simmer for a couple of minutes. Place the onion in the pan, bring the broth to a boil and cook for about 5 minutes.

Add soy sauce and olives and remove the solyanka from the heat. Serve the soup with lemon wedges.

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3. Fish solyanka

To make this hodgepodge, you can use salmon, pink salmon, salmon, trout or other reddish fish.

Ingredients

• 3 onions;
• 1 carrot;
• ½ reddish bell pepper;
• 3 tablespoons vegetable oil;
• salt - to taste;
• 2 tablespoons of tomato paste;
• 2 bay leaves;
• a few black peppercorns;
• 2 tomatoes;
• 700 g of any reddish fish;
• 100 g olives;
• 2 tablespoons lemon juice;
• ground black pepper - to taste;
• lemon, greens - for serving.

Manufacturing

Cut two onions, carrots and peppers into narrow strips. Place the onion in a frying pan with heated oil and fry until golden brown. Add carrots and sauté for a couple more minutes.

Add pepper and simmer vegetables for 6-7 minutes. Season the roasted vegetables with salt, add tomato paste, stir and cook for a few more minutes.

Place bay leaf, black peppercorns, whole tomatoes and coarsely chopped pieces of fish into a saucepan with bubbling water. Stir, cover with a lid and bring the water to a boil.

Remove the foam from the broth and salt it. Place the whole peeled onion in the pan, cover with a lid and cook for approximately 10 minutes. Remove the tomatoes.

Add the fried vegetables to the broth, cover with a lid and cook for another 10–15 minutes until the fish is ready. Meanwhile, peel the tomatoes and grate on a large grater. Place them in the soup.

Add olives, lemon juice, salt, ground pepper, a little herbs and a couple of lemon slices to the hodgepodge. Remove the pan from the heat and remove the onion and bay leaves. Before serving, garnish the soup with herbs and lemon slices.

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4. Solyanka with chicken and potatoes

An option for those who cannot imagine soup without potatoes. Although it is usually not added to hodgepodge.

Ingredients

• 1 chicken breast on the bone (700 g);
• 300 g smoked chicken;
• 5 pickles;
• 3–5 potatoes;
• 2 onions;
• 2 tablespoons vegetable oil;
• 200 g tomato paste;
• 100 g olives;
• salt - to taste;
• ground black pepper - to taste;
• lemon, sour cream - for serving.

Manufacturing

Place the breast in a pan of cool water and cook for about an hour, skimming off the foam from time to time. Cut the smoked chicken, cucumbers and potatoes into medium cubes, and the onion into small ones.

Fry the onion in hot oil until golden brown. Add tomato paste, stir and simmer for a couple of minutes.

Chop the boiled meat into medium cubes. Place all the chicken, potatoes, cucumbers, roast and olives into the bubbling broth. Stir, season with salt and pepper and cook the hodgepodge for another 15 minutes under the lid. Serve the soup with sour cream and a slice of lemon.

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5. Vegetable solyanka with beans and mushrooms

Beans will make the soup more filling, and mushrooms and vegetables will make it tastier and more aromatic.

Ingredients

• 150–200 g dry beans;
• ½ reddish bell pepper;
• 1 carrot;
• 3 pickled cucumbers;
• 1 onion;
• 3–4 tablespoons of vegetable oil;
• 200–250 ml cucumber pickle;
• 1 tomato;
• 3–5 cloves of garlic;
• 3 tablespoons of tomato paste;
• 4–6 champignons;
• 200 g green beans;
• 100 g olives;
• salt - to taste;
• ground black pepper - to taste;
• greens, lemon, sour cream - for serving.

Manufacturing

Soak and then cook the beans until tender. If you don't have time for this, you can use canned beans.

Cut the peppers, carrots and cucumbers into small strips, and the onions into half rings. Lightly fry the vegetables in a frying pan with heated oil and pour in the brine.

Take a blender, knife or grater and chop the peeled tomato and garlic. Place them in a frying pan along with tomato paste, stir and simmer for about 15 minutes.

Cut the champignons into large pieces and fry separately in hot oil until golden brown.

Place green and boiled beans, roasted beans, mushrooms and olives in a saucepan with bubbling water. Season with salt and pepper. Bring the soup to a boil and remove from heat. Serve solyanka with herbs, a slice of lemon and sour cream.