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...

1. Main
2. Best selections
3. Traditional food recipes
4. Solyanka traditional

• Soups first courses
• Dishes with potatoes
• Meat and meat products
• Potato with meat
• Solyanka
• Dishes with cucumbers
• Dishes with pickles
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Soup with meat
• Traditional soups
• Dishes with lemons
• Dishes with onions
• Solyanka with sausage
• Smoked sausage
• Tomato soup
• Meat with onions
• Sausage soup
• Boiled sausage
• Soup without potatoes
• Recipes without butter and margarine

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.

Solyanka mixed meat: step-by-step recipe with photos

I like to cook hodgepodge after holidays or feasts. And one of these options is the New Year. When you are already tired of salads, appetizers and other food and want something thin - soup. Usually, at such a time in the refrigerator there are a lot of leftovers of various sausages, “cuts”, sometimes smoked or baked chicken, leftover olives from some salad, lemon... in general, a complete list of ingredients for making soup, which is not for nothing called a mixed meat hodgepodge. And it’s also not bad in the cold, because it’s very vigorous and warms us with its own vigorousness. You don’t even have to specially cook the broth for it; the broth from all the meat components will be enough. So, now let’s see how you can prepare hodgepodge. There will be three recipes with step-by-step photos: the 1st is very close to the traditional version, the 2nd will also be needed by almost everyone - in a slow cooker, and the 3rd is a variation on the theme.

Traditional recipe for soup “Solyanka meat team” (or almost traditional)

Ingredients for 6 servings:

• doctor's sausage – 100g;
• cervelat – 100g;
• smoked brisket – 100g;
• chicken breast fillet – 1 piece;
• meat broth (or water) – 2.5 liters;
• onion – 1 piece;
• tomato paste – 1 tsp;
• pickled cucumbers – 2 pcs;
• olives – 5-6 pcs;
• lemon – 1 piece;
• salt - to taste;
• spice mixture for chicken – 0.5 tsp;
• vegetable oil – 1 tbsp;
• sour cream for serving.

How to prepare mixed meat solyanka at home

1. If you decide to cook with broth, you need to cook it in advance.
2. If you don’t have ready-made smoked or baked chicken, then take a raw chicken breast, rub it with salt, chicken spices, wrap it in foil, and put it in an oven preheated to 180°C for 40 minutes. This can be done while the broth is boiling.
3. Unwrap the finished chicken meat, let it cool slightly and separate it into pieces by hand.
4. Cut the onion into small cubes.
5. Pour oil into a frying pan, heat it, add onion, fry it until transparent and add tomato paste. Sauté over moderate heat for 3-5 minutes.
6. Cut all the meat ingredients for solyanka into medium-sized cubes.
7. Peel the cucumbers as necessary (if they are hard) and you can remove the seeds with a teaspoon (if they are large). We cut the cucumbers into cubes, the same as the meat.
8. It’s better to take olives without pits, it’s easier with them. Depending on the size, cut in half or into 3-4 parts.
9. When everything is prepared, put all the meat, including chicken, into a saucepan with bubbling broth or water. Also cucumbers and olives. Reduce heat and cook covered for 30 minutes. Then taste for salt, adding a little if necessary. Cut the lemon in half, squeeze the juice out of half and pour it into the soup. Stir and turn off.

Cut the other half of the lemon into slices, put the sour cream in a sauce boat and serve them along with a delicious hot hodgepodge.

Creator: Victoria S.

Meat hodgepodge in a slow cooker

Ingredients:

• smoked sausage – 50g;
• sausages – 2 pcs;
• pork ribs – 150g;
• potatoes – 1 piece;
• juice of half a lemon;
• onion – 1/2pcs;
• carrots – 1/2pcs;
• tomato paste – 1 tbsp;
• pickled cucumbers – 150g;
• sunflower oil – 1 tbsp;
• salt - to taste.

How to cook mixed meat solyanka in a slow cooker

1. We clean and wash the onions and carrots. Dice the onion and grate the carrots on a small grater. Pour oil into the multicooker bowl. Fry the vegetables for 2-3 minutes. Depending on the brand of the device, frying is done either in the “Frying” mode or in the “Stewing” mode.
2. Then add pork ribs, sliced ​​sausages, tomato paste and chopped potatoes to the vegetables. I usually cut sausage either into cubes or strips, sausages just crosswise into circles, potatoes into medium pieces. My potatoes were large, so 1 tuber was enough, if you have small ones, you can add a couple.
3. Pour in as much water as the multicooker bowl allows. I have it with a volume of 2 liters.
4. Then add salt, install the “Soup” program. This program will automatically set the production time to 1 hour. Or in the “Stew” mode for models that do not have a special mode for cooking soups, and set this time to 1.5 hours.
5. 15 minutes before the end of the program, cut the pickled cucumbers into strips and add them to the hodgepodge. Squeeze the juice of half a lemon there.

Unique solyanka with minced meat and doctor’s sausage

Ingredients:

• minced meat – 150g;
• pork on the bone (soup set) – 200g;
• boiled sausage “Doctorskaya” – 150g;
• pickled or pickled cucumbers – 2-3 pcs;
• olives or black olives - 10-15 pcs;
• tomato paste or ketchup - 1 tbsp;
• seasonings, herbs - to taste.

Manufacturing process:

1. Place the soup set in a saucepan, fill it with cool water, and put it on the stove. Cook the meat broth over low heat for about half an hour. After boiling, remove the foam. Salt and season to taste.
2. Fry the minced meat in a frying pan with tomato paste. You can use any kind of minced meat or poultry.
3. Cut the sausage into large cubes. “Doctor’s” can be exchanged for any type of sausage that will be in your refrigerator.
4. Add a little spice to the fried minced meat. We send it to the broth.
5. Cut the cucumbers into large pieces, olives into three pieces across.
6. All chopped vegetables, sausage, and finely chopped herbs (green onions, parsley) are added to the broth. Cook for another 20 minutes. Then cover with a lid and let it brew for about half an hour. Solyanka “Unique” is ready! Serve hot, garnished with fresh herbs.

These are the different options for the 1st dish you can get. Bon appetit!

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Solyanka soup meat team

Ingredients

Smoked ribs – 500 g

Chicken sausages – 200 g

Sausages – 250 g

Milk sausages – 200 g

Boiled sausage – 200 g

Smoked sausage – 200 g

Onions – 300 g

Sunflower oil – 50 g

Pickled cucumbers – 500 g

Tomato paste – 100 g

Black olives without pits – 1 jar

Ground black pepper - to taste

Bay leaf – 3 pcs.

Parsley – 0.5 bunch

Dill – 0.5 bunch

Purple basil – 5 sprigs

• 96 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

The hearty soup “Meat Solyanka” will appeal to all your family. To be honest, I only tried this dish at a party not long ago and really liked it. I cooked it for my family, and there was nothing left from the five-liter pan. Now, at the request of my family, I prepare such a hearty soup quite often.

To make mixed meat soup, take the following products.

Pour cool water over the smoked ribs. Add bay leaf and simmer. Bring to a boil. Cook over low heat for 20-30 minutes.

Cut ham and smoked sausage into small cubes. Add to the pan. Bring to a boil. Cook for 10-15 minutes over low heat.

Fry the chopped onion in sunflower oil until light golden.

Add the remaining chopped deli meats and tomato paste. Fry for 5-7 minutes.

Cut the pickled cucumbers into cubes and add to the frying pan. Stir. Fry for 5-10 minutes over low heat.

Add the fried mixture to the pan. Stir and bring to a boil. Boil for about 10 minutes.

Add lemon sliced ​​into rings, olives, chopped herbs. Stir. Add salt and ground pepper. Be careful with salt, because smoked meats are quite salty. Boil for 1-2 minutes and turn off.

Mixed meat soup-solyanka is ready for tasting.

Solyanka, traditional meat solyanka: Step-by-step recipes with photos

It is believed that among the first courses one of the most favorite is solyanka. I can’t even raise my hand to associate it with any other soups. It's not just soup. I would say, a work of culinary art, a kind of symphony!

Meat hodgepodge is a dish that can be served on a festive table, not even to mention everyday life in the family circle. The result is a very tasty, satisfying and naturally fragrant soup; I am sure that everyone always likes hodgepodge - both adults and children. And with all this, there is nothing difficult to make. Naturally, there are some rules, some secrets and subtleties, but this is not at all a dish that would be so scary to take on.

I have a number of recipes for making traditional meat solyanka for you. And at this moment I will tell you how I prepare it - as a result of my own photo recipes, I am completely confident.

So, let's get started!

How to cook solyanka

Before you start looking at recipes, you need to learn some rules. How to properly prepare meat solyanka at home, so that it does not deviate from the usual version of such a savory and satisfying soup cooked in both meat and fish broth, a certain mixture, with a spicy-sour pleasant taste and such a stunning smell.

General accepted rules for making meat solyanka in your home:

• Tomato puree must be fried over low heat in a frying pan using oil, separately from the onion until reddish in color.

• Onion - of course, is an indispensable ingredient in any mixed meat mixture, which we naturally first clean, and then rinse under water and chop. Do not leave the onion to soak in water for a long time and do not leave it in the air, otherwise it will acquire a not very pleasant smell.

• Pickled cucumbers must have elastic and dense flesh. If the skin is flabby or yellowed, then it is better to remove it from the cucumbers and remove the seeds.

• The bones should be removed from the olives, and a slice of lemon and olive should be placed directly into the hodgepodge.

• To make this dish more filling and meaty, you can even use meat ingredients such as tongue, kidneys, udder and heart.

• To get the best result in the finished hodgepodge, you need to use at least 4 different meat components, for example, even in the form of ingredients such as sausages, sausages and even small sausages.

Now let’s start looking at the best recipes for making this dish.

Recipe for traditional meat solyanka

This very recipe was taken from a cookery book by William Pokhlebkin, a chef from God, who literally knew how to properly prepare traditional hodgepodge. So there is no need to hesitate - and if you stick to all the subtleties, then you will love this particular soup 100%.

• Broth - 3 liters
• veal – 850 gr
• smoked brisket – 200 gr
• hunting sausages – 2 pcs.
• sausages - 2 pcs
• onion - 1 piece
• tomatoes - 3 pcs.
• garlic - 3 cloves
• pickled cucumber - 4 pcs
• capers - 30 g
• chili pepper - 1 pc.
• lemon - 1/2 piece
• greens - a bunch.

We prepare all the necessary products and begin production. Cut the veal, brisket and peeled onion and garlic into small pieces. Fry everything together in a frying pan in vegetable oil.

Next, add cucumbers cut into small cubes and simmer for 3-5 minutes.

Finely chop the capers and tomatoes. Pour into the pan and continue to simmer for another 3-5 minutes.

We transfer all the contents of the pan into the pan, cut up the sausages and fill the entire contents with the prepared broth. Place the pan on the stove and as soon as the broth boils, reduce the heat to low and cook for 20 minutes.

2-3 minutes before the end of cooking, add chopped lemon and sprinkle the soup with herbs.

The dish is ready, remove it from the stove, cover with a lid and leave to brew for 5 minutes, and then serve.

Solyanka recipe with sausage

This soup is truly wonderful with the smell of sausage, lemon, olives and seasoned herbs.

• 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.

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 roast from the frying pan to the pan with the 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.

Solyanka with sausages

This recipe for making solyanka with sausages is notable because it contains a huge amount of meat. It contains pork, chicken, sausages and, of course, sausage... In short, the dish will turn out to be very satisfying!

• Smoked chicken ham – 200 gr
• pork on the bone - 400 gr
• sausages – 200 gr
• smoked sausage – 100 gr
• pickled cucumbers - 2 pcs.
• potatoes - 2 pcs
• onion - 1 pc.
• tomato paste - 4 tbsp. spoons
• olives - 8 pcs
• spices - to taste
• lemon - 1/2 pcs.

Boil broth from meat on bones. Wash, peel, cut the potatoes into strips and throw them into the broth.

Peel, finely chop the onion and fry in oil in a frying pan until golden brown.

Cut the cucumbers into small strips and throw them into the pan with almost cooked potatoes.

Cut the chicken meat from the ham, sausage and frankfurters into strips and put them in a saucepan.

We put tomato paste, lemon slices, olives and add the necessary spices, such as salt, pepper and herbs, or you can add something at your discretion.

Simmer for 5 minutes over low heat, then remove from the stove.