Traditional solyanka with potatoes

Sour soup with smoked meats and meat, seasoned with fragrant spices, is considered one of the usual Russian dishes. The usual recipe does not include potatoes, but gourmets especially like the recipe for traditional solyanka with potatoes. The dish takes 40-60 minutes to prepare; its highlight lies in the small and narrow cutting of the constituent goods.

Option 1 traditional recipe for solyanka with potatoes

Solyanka with potatoes can be prepared on the basis of meat or sausage, or perhaps combined: include both of these ingredients in its composition. The most common, but at the same time indescribably tasty and fragrant, is the traditional recipe for solyanka with sausage.

150 g boiled sausage;
3-4 hunting sausages;
1 onion;
1 carrot;
6 potatoes;
3 pickled cucumbers;
2 tbsp. tomato paste;
2 tbsp. sunflower oil;
3 slices of lemon;
salt and pepper to taste;
3-4 bay leaves;
100 g olives (optional).

The indicated amount of ingredients is designed for a pan with a water volume of 3.5-4 liters. If desired, instead of boiled sausage and frankfurters, you can use ordinary boiled-smoked sausage (350 g).

Crafting recipe

Peel the potatoes, rinse, cut into cubes, throw into boiling water.
Grate the carrots and cucumbers on a large grater, cut the onion into half rings, and cut the sausage into strips.
In heated oil, fry onions and carrots until soft, add cucumbers and tomatoes, stir, simmer for 5 minutes.
Pour the prepared vegetable mixture into the pan with the potatoes, add salt, pepper, and bay leaves.
After the potatoes arrive (become soft), add sausages and sausage.
After 1-2 minutes, dump out the olives and lemon slices, bring to a boil, turn off the gas and leave the soup for 3-5 minutes.

Classic solyanka with sausage is served hot, with sour cream or chopped herbs.

Solyanka is good because it is practically impossible to spoil it. All shortcomings are corrected by adding ingredients. For example, a little brine from cucumbers or olives will improve the taste of a very bland soup; A spoonful of sugar will free you from excess acid.

Option 2 frisky recipe for solyanka with potatoes

The fastest solyanka with potatoes is prepared in a frying pan, but this recipe can also be made in a saucepan. In this case, frying is done in oil, covering the bottom by 1-2 cm. The dish comes out nourishing and fragrant, especially if it includes meat. It differs from other recipes in the presence of cabbage.

1 kg of fresh cabbage;
8 medium potatoes;
0.5 kg of meat (beef, pork, poultry);
carrots – 1 pc.;
onion – 1 pc.;
1 tbsp. tomato paste;
4-5 tbsp. sunflower oil;
salt and pepper to taste;
2-3 bay leaves.

The indicated amount of ingredients is designed for 5 servings of solyanka with cabbage and potatoes. Different versions of the dish are acceptable: it is made lean, excluding meat; cooked without potatoes; They use stewed meat instead of fresh meat.

Finely chop the meat and fry for 10 minutes over medium heat in preheated oil.
Chop the onion, grate the carrots on a large grater, add the vegetables to the meat and fry together, stirring, for 5 minutes. Then add the tomato, then simmer for 1-2 minutes.
Cut the peeled potatoes into pieces (not too small), add them to the meat and vegetables, fry for 10 minutes, stirring constantly.
Meanwhile, chop the cabbage, then add it to the general frying pan. Simmer, stirring occasionally, for 5 minutes. Throw in salt and pepper, stir.
Pour in as much hot water as needed for the desired mixture. Homemade solyanka can be either a soup or a main course. Simmer with water for approximately 10 minutes until all ingredients are fully cooked.
At the end, add bay leaf and add salt as needed.

Serve hot, with sour cream or mayonnaise.

Option 3 solyanka with potatoes and mushrooms

Mushrooms are often added to the hodgepodge of meat and potatoes. They give the dish a special taste and make it the most exciting and unusual.

200 g of mushrooms (it is better to take champignons);
5 potatoes;
2 pickled cucumbers;
onion;
1 carrot;
2 tbsp. tomato paste;
4 tbsp olive oil;
several pitted olives;
dill, parsley to taste;
1-2 bay leaves;
salt, pepper, paprika to taste.

The indicated amount of ingredients is designed for 6 servings (this is approximately 2 liters of water). Soup making time is 40-50 minutes, excluding preparation of goods.

Manufacturing notes:

Peel the potatoes, cut into cubes, throw into boiling salted water.
Grate the carrots on a large grater, chop the onion. Peel the cucumbers, chop finely, cut the olives into rings.
In heated oil in a frying pan, fry the onion for 2 minutes until a light golden color appears, then add the carrots and sauté together until soft.
Add cucumbers and olives to the vegetables, stir, fry for 5 minutes.
Add tomato paste, stir, simmer briefly.
Pour the contents of the frying pan into the pan with the potatoes (they should be ready), stir.
Wash the mushrooms and cut into slices, fry in a frying pan in oil until the released water evaporates.
Dump the mushrooms into the main dish, add seasonings, salt, pepper, herbs, and bay leaves. Mix everything and continue cooking for 3-4 minutes.

Option 4 solyanka with pork and potatoes

Homemade solyanka with potatoes can be combined. It includes meat, sausage, and smoked meats. Any ingredient adds its own special colors to the taste. They make the dish truly tasty and especially satisfying.

300-400 g pork;
300 g of sausages and smoked meats;
2-3 potatoes;
1 onion;
carrot;
3-4 pickled cucumbers (or pickled);
1 tbsp. tomato paste;
several olives;
to taste lemon;
to taste greens.

Hunting sausages, ribs and other products are used as smoked products. You can choose any sausage, combine different varieties and types.

The indicated amount of ingredients is designed for a pan with a volume of 3-4 liters of water.

Stages of making a hodgepodge with potatoes:

Wash the meat, chop finely, add water and put on gas in a saucepan.
Cut the sausage into strips, potatoes into not very small cubes, grate the carrots on a large grater, chop the onion.
When the meat is cooked, dump the potatoes into the broth.
Fry the sausage and smoked meats in hot oil and place in the broth; Continue cooking the soup over low heat for 20 minutes.
Sauté onions and carrots until soft and golden brown, add chopped cucumbers, sliced olives, and tomato paste. Fry over low heat for 10 minutes, stirring constantly.
When the dressing is ready, add it to the soup, add another ½ cup of brine and the liquid from the olives, add salt and pepper.
Bring the soup to a boil, add chopped herbs, remove from heat.

Serve solyanka with potatoes, garnished with lemon slices and fresh sour cream.

Option 5 solyanka with potatoes, lemon and olives

The recipe for solyanka with potatoes includes ingredients such as lemon slices and olives. They are used to decorate the dish before serving. In this recipe, these ingredients are included specifically in the soup.

This recipe does not require a specific type of meat: pork, veal, or poultry are suitable. The only difference in production depending on the chosen meat is the time spent.

300 g meat;
70 g hunting sausages (or all smoked);
1 large carrot;
1 large onion;
100 g boiled sausage;
70 g smoked sausage;
5-6 potatoes;
1 small lemon;
100 g olives;
6 tbsp. tomato paste;
3 cucumbers (salted or pickled).

Wash the meat, cut into pieces, add water and let the broth simmer.
Peel vegetables, cut into cubes, sausage into small strips, cucumbers and olives into circles.
Add potatoes to the half-cooked meat and continue cooking the soup.
Fry the onion until golden brown, add carrots, sauté for 3 minutes over low heat
Place cucumbers and olives in the dressing, pour in tomato paste, simmer for 10 minutes, stirring, then add to the soup.
Mix the juice of half a lemon with ½ cup of brine, pour into the soup, stir, add pepper and salt.

Before serving, garnish servings of soup with additional lemon slices and olive rings. Serve with sour cream.

Solyanka mixed meat with potatoes

Ingredients

Beef – 250 g

Semi-smoked ham – 80 g

Smoked beef – 80 g

Meatloaf – 80 g

Pickled cucumbers – 3 pcs.

Onions – 2 pcs.

Tomato paste – 1 tbsp.

Vegetable oil – 2 tbsp.

Bay leaf – 1 pc.

Lemon, olives and sour cream - for serving

125 kcal
1 hour 40 minutes
1 hour 40 minutes

Photo of the finished dish

Step-by-step recipe with photos

Solyanka is one of the most beloved first courses in our family. I usually cook it specifically according to this recipe, using both fresh meat and smoked tenderloin. I also constantly add potatoes to the hodgepodge, having previously thoroughly boiled them in meat broth. We love solyanka with a pronounced sweet and sour taste, but all tastes are regulated by preference.

To make a mixed meat and potato soup we will need the following products.

First you need to boil the meat. To do this, pour cool water over the pieces of meat, add a clean, washed onion in the peel. Bring everything to a boil, skim off the foam, lightly add salt and cook for 30-40 minutes, until the meat just flakes with a fork. Then throw away the onion.

Meanwhile, cut all smoked meats into small strips. There may be boiled sausage and frankfurters.

Fry the meat tenderloin in vegetable oil. I like it fried until crusty. For frying, I like to use a non-stick ladle; it has the highest sides, and nothing splashes onto the stove.

While the tenderloin is fried and the broth is boiling, cut the potatoes into small cubes and the carrots into strips. Dip the vegetables into the broth after simmering for 30 minutes. It is necessary to try to boil the potatoes in the broth so that when adding acid they do not become glassy.

Add finely chopped onions to the fried tenderloin. Fry everything together until the onion is transparent.

It is better to take medium-sized pickles; I had small ones, but barrel ones. They are better than pickled ones. Firstly, such cucumbers are even more sour, which is what we need, and secondly, they tend to become soft when cooked, which cannot be said about pickled ones containing vinegar. Remove the boiled meat from the broth and cut into small strips in the same way as the cucumbers. Send all this into the meat frying pan.

Add tomato paste, sugar and half a glass of water so that the paste dissolves well. Leave everything to simmer for 10 minutes.

Then send the entire roast into the broth where the meat, potatoes and carrots were cooked. Stir well, adding salt if necessary. Because the taste of the hodgepodge depends on the taste of the cucumbers, this taste must be adjusted during cooking while the pan is on the stove. Add what is missing - salt, sugar or sourness. If I don’t have enough acid, then I add a pinch of citric acid or lemon juice. Add a bay leaf and boil everything together for 10-15 minutes.

When the taste suits you, the hodgepodge is ready.

It is usually customary to serve mixed meat hodgepodge with potatoes with olives, a lemon wedge and sour cream. I prefer it without sour cream and with herbs.

Solyanka with potatoes - another variation of the traditional recipe

Dear readers of the culinary column in the Own House, I greet you! Shouldn't we cook something hot and nutritious now? Moreover, since summer is already over, those who tried to follow a diet all this time can breathe a sigh of relief and relax their belts. Summer vacation has come to an end, which means you don't have to count calories.

Solyanka with potatoes is a kind of departure from the traditional version, but my family loves it very much, because it is an infrequent guest on our table and does not have time to become boring. It’s just that from time to time I would like to indulge myself in such a hodgepodge with various meat delicacies and smoked meats.

Usually everything that comes to hand at home is used: sausages, sausage, ham, cervelat, hunting sausages, tongue. But if the choice of meat products is small, it’s not a failure; potatoes come to the rescue. It adds thickness and richness to the dish. So let’s quickly find out how to prepare the most delicious solyanka with potatoes, and detailed photos will help us in this.

Ingredients

Step-by-step production

Video recipe

10 manufacturing secrets

It happens that you are very willing to allow yourself a hodgepodge, but its “gorginess” savagely hits your figure. Then, to make the dish more gentle, it is better to boil the potatoes separately and add them at the end of cooking.
Young potatoes contain a minimum of starch, which means fewer calories than old ones.
In our recipe we boiled the potatoes separately. If we add it to vegetable dressing, we risk getting “glassy” hard pieces instead of soft and crumbly ones.
The advantage of potatoes, which I really like: the dish seems to be the least fatty, but, unfortunately, it does not become the least calorie-rich.
I like to combine the freshest tomatoes and pasta in a stir-fry. Together they give the soup a catchy color, a pleasant smell, and a thick consistency.
For the winter, I usually prepare borscht dressing. Honestly, this is better than any tomato paste from the store.
The brine from the olives gives the hodgepodge a special, deep and captivating taste.
If you want to create a dish with the least fat, then do not fry meat products. Throw them straight into the bubbling broth.
The main thing in solyanka, as in all its varieties, is a small and narrow cut, so that the pieces fit in a spoon.
The main taste of solyanka comes not from spices, but from meat ingredients. It is from them that the smell, pungency and taste of salt emanate.

Benefit and harm

Thanks to the variety of meat products and vegetables, solyanka is rich in beneficial microelements and B vitamins.
Carrots contain a lot of vitamin A (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A, and tomatoes contain lycopene. They will improve your vision and cleanse your body of toxins.
For those who are engaged in physical labor, such a dish will warm and satisfy. This is especially important in winter.
If the body has recently suffered from an extra dose of alcohol, then hodgepodge will be a good cure for a hangover.
Vitamin C (a low molecular weight organic compound of relatively simple structure, essential for all living things) C, which is contained in lemon, strengthens the immune system.
If you like the taste of olives in a dish, then know that they are also useful: they have a beneficial effect on the functioning of the intestinal tract, lower the level of glucose in the blood (the internal environment of the human and animal body) , reduce the formation of blood clots and strengthen the walls of blood vessels.

5 meal options

Traditional (national team)

One of the first articles on our website is meat (combined) solyanka, which talks about how to properly prepare this traditional dish. Here, not only all types of meat come into play, but also all parts of the carcass. In a word - a hodgepodge.

Mushroom solyanka will amaze and amuse those who do not accept meat in any form. After all, mushrooms are an excellent substitute for meat, making the dish rich in its own way.

You can also add cucumbers, olives or capers to the soup. And of course, assorted mushrooms: dried forest mushrooms, champignons, oyster mushrooms.

In a slow cooker

Making in a slow cooker is the fastest method: instead of standing at the stove for two hours, it only takes me 30 minutes. Although you can cook for 2 hours at a leisurely simmer, then the smell becomes most gentle and the taste becomes richer.

With this ingredient you get an economical hodgepodge that can be prepared quickly, and the dish will turn out nutritious and rich. When there is no meat, boiled or smoked sausage can be completely suitable for hodgepodge. Just buy high quality sausages.

The cabbage in this dish can be either pickled or fresh. In the first case, the dish will have a spicy sourness. That's why I taste the cabbage and, if necessary, rinse it. Solyanka with fresh cabbage is a cross between rassolnik and Russian cabbage soup.

The food comes out tasty and rich. The most perfect option, it seems to me, is to combine the freshest cabbage with sauerkraut.

Conclusion

We prepared a hearty dish with crispy potatoes. Although the land vegetable is high in calories, my family loves it very much. In our own home, we plant a lot of it all the time. Therefore, we know how to properly store potatoes so that they last until spring.

Dear readers, do you cook solyanka with potatoes, or do you think they are unnecessary in this dish?

Traditional meat solyanka with potatoes

Prepare a hearty meal for the family! You can't imagine anything more delicious! Traditional mixed meat solyanka with potatoes and olives will please everyone. Pickles can be successfully replaced with gherkins, and tomato sauce can be replaced with ketchup. For the broth, bone-in meat and smoked ribs are useful. You can take not only beef meat, pork is also suitable.

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Recipe groups
Traditional meat solyanka with potatoes

Ingredients and how to cook

ingredients for 14 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	94 kcal
Belkov:	5 g
Zhirov:	8 g
Carbohydrates:	2 g
Used:	33 / 54 / 13
H 100 / C 0 / B 0

Production time: 3 hours

manufacturing method

1. Wash the beef under running water. Place the meat in a pan, and put the smoked ribs in there as well. Fill the ingredients with water and place the pan on the fire. During cooking, do not forget to remove the foam. You can do this using a slotted spoon or a tablespoon.

2. Peel the onions. Place one onion in the broth without chopping. Cook the broth for 2 hours over low heat. After the designated time has passed, add aromatic pepper, bay leaf, and salt to taste. Cook for another 15 minutes.

3. While the broth is cooking, peel the potatoes. We wash it, then cut it into cubes. Cut the remaining onion into rings. We cut the pickled cucumbers into strips, having previously cut off the ends on both sides.

4. Then remove the meat and ribs from the broth, as well as the onion and bay leaf. Strain the broth through cheesecloth. When the meat has cooled, separate it from the bone. Cut into pieces. We also cut ham and sausage. Pour the strained broth into the pan and return to the heat. When the broth boils, add potatoes to it.

5. Pour a little broth into the frying pan and add cucumbers. Place on fire and simmer for 7 minutes. After that we transfer them to the pan. Pour vegetable oil into a frying pan, add butter. Heat on fire. Place onion in oil and fry until golden brown. Then add tomato sauce and simmer for 5 minutes.

6. Place the roast in a pan with broth. We also send chopped meat, ham and sausage here. At this step, add the olives and cook for 15 minutes. At the very end, put a few capers in the hodgepodge. Turn off the heat, cover the pan with a lid, and let the dish brew for 15 minutes.

Well, now we lay out the hodgepodge into portions and decorate as desired. Alternatively, you can garnish with chopped green bell pepper and a sprig of dill. You can serve the dish with sour cream.