Solyanka in a slow cooker: step-by-step recipe for making 5 other options

Solyanka in a slow cooker: step-by-step recipe for making + 5 other options

Greetings, dear readers! Probably almost all of you have tried the rich, fragrant hodgepodge with meat. The traditional recipe takes more than 2 hours to make. Now I would like to offer you a version of this hearty dish, which will significantly reduce the cooking time. We will cook in a slow cooker.

Ordinary solyanka is prepared using meat broth, which is boiled for 2 hours. You and I will cook without using broth. In this way, we will not only reduce the production time, but also reduce the calorie content of the dish. And smoked meats will give it a wonderful smell.

Step-by-step recipe with photos

Video recipe

Other recipes

Solyanka is not called the national team for nothing. To make it, you can use any products at your discretion. Here are some examples.

Add diced potatoes to create the most satisfying and thick dish. It can be prepared either on the stove or in a slow cooker. You just need to simmer this soup a little longer so that the potatoes have time to cook.

With sausages and tomatoes

If your kids don't like meat, but love sausages. Prepare them a solyanka with sausages and tomatoes. Just be sure to add a little sugar to neutralize the acidity of the tomatoes. You can replace the freshest tomatoes with tomatoes in your juice. It will turn out no less tasty.

For vegetable eaters, a recipe with honey mushrooms is perfect. These mushrooms are prepared simply and quickly, and the smell is amazing. If you don’t have new honey mushrooms on hand, feel free to use pickled ones.

Solyanka with cabbage turns out thick and satisfying. If you use sauerkraut, the dish will turn out spicy and sour. A dish made from the freshest cabbage has the most tender taste.

The meat in the classic recipe can be completely replaced with minced meat. Choose any kind of minced meat: beef, pork, chicken. You can combine different types of minced meat. And if you also add potatoes and cabbage, then instead of soup you will get a dish that can be safely served for the second time.

Useful tips

If your multicooker model does not have a “Frying” mode, you can set the “Baking” mode to fry ingredients. For this purpose, you can use the “multi-cook” function and set the temperature to 160.
Tomato paste can be replaced with ketchup. Only in this case there is no need to add sugar, because it is already contained in ketchup.
If you are not in a hurry, then instead of the “Soup” mode, select the “Stew” mode for 2 hours. During this period of time, the products will fully reveal all their taste properties.
I add a little cucumber pickle along with plain water. The main thing is to use brine from homemade cucumbers, the quality of which you have no doubt about.
Add lemon to the plate just before serving. Instead of slices, you can squeeze a little lemon juice. But under no circumstances add lemon while cooking. You risk getting a very sour and inedible food.

Conclusion

Solyanka is prepared simply in a slow cooker and comes out filling and fragrant. In addition, you have the opportunity to choose any comfortable cooking time. You can cook it quickly in 30 minutes, or you can quit simmering for 2 hours and go for a walk.

By adding different ingredients, you will get a new dish with an inimitable taste every time.

Share your recipes for this dish in the comments. I'm very curious what you came up with!

6 recipes for hodgepodge in a slow cooker

Solyanka is a common but non-standard dish of Russian cuisine. Making this soup according to a unique recipe involves using only meat without adding potatoes or cabbage, which significantly increases the cost of the finished product. Naturally, it is worth considering the more popular recipes, without neglecting the various additives that give the soup a special taste.

Whatever recipe you choose, one thing is clear: hodgepodge in a slow cooker will allow you to enjoy the unsurpassed taste of an extraordinary dish.

Traditional recipe

To experience the unique taste of hodgepodge you will need:

beef – 600 g;
assorted smoked meats (cervelat, hunting sausages and others) – 400 g;
pickled cucumbers – 2-3 pcs.;
onion - 1 pc.;
olives or olives (pitted) – 150 g;
lemon – 1 pc.;
bay leaves – 2-3 pcs.;
tomato paste – 50 g;
sunflower oil – 40 ml;
salt, spices, herbs and sour cream.

Sequence of work:

First, prepare the broth using the “Stew” program: cut the beef flesh into medium-sized pieces, put it in a bowl and add 2 liters of water.
After 2 hours, the meat is taken out to cool, and the finished broth is filtered.
Smoked meats, cooled beef and pickles are cut into cubes.
The multicooker is set to the “Baking” program for 45 minutes.
Sunflower oil is poured into the bowl and chopped onions are added for frying.
After 8 minutes, add cucumbers and sliced olives for frying for 5 minutes.
After adding the tomato paste, everything is thoroughly mixed and continued to fry for another 8 minutes.
Then cold cuts and boiled meat are added, which are cooked for 10 minutes.
Next, the broth is poured into the bowl, spices and bay leaves are added. If you have time, you can use the “Stew” or “Soup” program and simmer for 40 minutes until the beep.
If desired, you can add a little cucumber brine or water where the olives were.
Sour cream, herbs and a piece of lemon are placed on a plate just before serving.

Solyanka with potatoes

The composition of the soup differs from the traditional one in the presence of 300 g of potatoes.

Manufacturing method:

To make this variety, you can use the step-by-step instructions from the traditional recipe with one addition: along with the cubes of prepared meat products, potatoes cut into strips are added. Then, after painstaking mixing and the end of the time allotted for frying these ingredients, everything is poured with broth.

Cabbage solyanka in a slow cooker is prepared according to the same recipe, only potatoes are replaced with cabbage.

Solyanka with smoked chicken

To create this dish you will need the following ingredients:

beef pulp – 300 g;
pork pulp – 300 g;
smoked chicken breast – 300 g;
onions – 2 pcs.;
carrots – 2 pcs.;
tomato paste – 75 g;
pickles – 2 pcs.;
lemon – 1 pc.;
olives – 250 g;
cucumber pickle – 200 ml;
sunflower oil, salt, spices, herbs - to taste.

Sequence of work:

First, the products are prepared:

Carefully washed pork and beef, as well as chicken breast and onions are cut into cubes.
Grate carrots and cucumbers on a large grater.
Lemon is cut into thin half rings.
After preparing the ingredients, you can start creating a fragrant soup:
The “Baking” program is installed on the multicooker.
Sunflower oil is poured into the bowl, and onion cubes are laid out, which need to be fried until transparent.
After this, carrots are added, and after 3 minutes the freshest meat pulp is added to the vegetable mixture.
Stirring, the products should be fried for 15 minutes.
Then poultry meat, cucumbers, lemon slices, olives are added and brine is poured in, in which tomato paste has been diluted in advance.
After 10 minutes, water is added, depending on the desired thickness, and spices, salt, and bay leaf are added.
The multicooker is set to the “Stew” or “Soup” program over a period of 50 minutes.

Advice! To obtain the most intense taste after the sound signal, keep the soup in heating mode for 10 minutes.

Solyanka with sausages in a slow cooker

If you don’t have the time or desire to tinker with fresh meat, you can prepare hodgepodge “for the lazy.”

To do this you need the following ingredients:

smoked brisket – 200 g;
ham – 200 g;
sausages – 300 g;
smoked pork ribs – 300 g;
hunting sausages – 100 g;
onions – 2 pcs.;
tomato paste – 75 g;
pickled cucumbers – 3-4 pcs.;
lemon – 1 pc.;
olives – 250 g;
sunflower oil, salt, spices, herbs, sour cream - to taste.

Manufacturing method:

All meat products and vegetables are cut into strips.
Place onions in the multicooker bowl, where sunflower oil is poured in advance.
Fry until transparent in the “Baking” mode, then stew for another 10 minutes together with cucumbers and tomato paste.
Then, in the “Stew” mode, the timer is set for 40 minutes, and the remaining products, not counting lemon and sour cream, are placed in the bowl and filled with hot water.
After the sound signal, the soup, the taste of which is complemented by sour cream, is poured into plates and decorated with lemon slices.

Solyanka in Georgian

The taste of the soup is spiced up by the addition of spices from Caucasian cuisine, also non-standard goods for Solyanka.

So, you will need:

beef - 300 g;
onions – 3 pcs.;
pickled cucumber – 1 pc.;
tomato paste – 50 g;
tomato – 1 pc.;
bell pepper – 1 pc.;
garlic – 1 clove;
ground coriander – 1 teaspoon;
hops-suneli – 1 teaspoon;
ground reddish pepper – ⅓ teaspoon;
mixture of greens (cilantro, parsley and dill) – 1 bunch;
sunflower oil – 50 g;
salt - to taste

Manufacturing method:

Within 20 minutes, in the “Stew” mode, the broth is prepared from diced beef.
Then the beef is removed and the broth is filtered.
When setting the “Baking” program, cubes of two onions are fried until golden brown, after which pieces of tomato and paste are added.
After 3 minutes, lay out the meat and cucumber, which are filled with half the broth.
The ingredients are mixed and simmered for 25 minutes in the “Stew” mode.
At the end of the time, add chopped herbs and garlic, chopped bell pepper and the remaining onion, as well as spices.
After 15 minutes of stewing, the Georgian-style solyanka is ready for tasting.

Solyanka with mushrooms

You can prepare Solyanka soup with the addition of pickled mushrooms, which will help add a new twist to the classic taste of the first course. For production, you will need a set of goods, as for solyanka with smoked chicken meat, including 100 g of pickled mushrooms.

Manufacturing method:

All steps are similar to the steps for making hodgepodge with chicken, only when adding poultry meat, cut mushrooms are placed in the multicooker bowl.

Aspects of manufacturing in multicookers Redmont, Polaris, Panasonic

The question often arises about which recipe to choose for making one or another shape in a slow cooker. There is no significant difference.

But there are individualities that are worth paying attention to:

power – due to the parameter, production time may vary slightly;
the volume of the multicooker bowl - the number of goods for the dish changes;
availability of programs - for example, if there is no “Baking” program, you can use the “Frying” mode.

So, if the other day there was a feast and there were ingredients left from cold cuts, then making hodgepodge would be a good option. A multicooker will make the process easy and the result delicious.

Mixed meat hodgepodge in a slow cooker

I cook mixed meat solyanka in a slow cooker using 2 methods. 1st - in meat broth, usually beef. But for hodgepodge, almost everyone also eats pork and chicken. And the 2nd method is the fastest, but more about that next time. Now let’s cook the traditional version of a mixed meat hodgepodge in a slow cooker .

This dish is loved by almost everyone. Mixed meat solyanka is one of the most favorite first courses. It has a typical sour taste, which can vary noticeably depending on what ingredients you use. And there are a lot of options here, especially in what meat to cook it with. In this capacity, virtually any meat products are acceptable, but the most delicious hodgepodge comes out if they are smoked.

By the way, meat solyanka is considered one of the most expensive, in the most literal sense of the word, first courses. After all, the products from which it is prepared: smoked meats, olives and others, cost a lot. In general, our resourceful housewives know very well how to reduce the cost of making a hodgepodge: they cook it after the holidays, using the products left over after the guests leave.

Another method to create a cheaper hodgepodge is to add potatoes and carrots to it, proportionally reducing the amount of other ingredients. But this is already a very severe deviation from the traditional recipe, and almost all gourmets categorically refuse to call such a dish, cooked with the addition of carrots and potatoes, solyanka.

So, let's start making meat hodgepodge in a slow cooker .

Recipe for hodgepodge in a Panasonic multicooker:

Ingredients:

500-600 grams of beef
300 – 400 grams of cold cuts (cervelat, boiled-smoked sausage, sausages and other smoked meats)
onion head
2 tablespoons tomato paste
3-4 pieces of pickled cucumbers
100 grams of pitted olives or capers
2-3 tablespoons sunflower oil
Bay leaf
three dark peppercorns
a circle of lemon, herbs, sour cream on a plate
a little salt
two liters of hot water

How to cook mixed meat hodgepodge in a slow cooker:

We wash the beef under running water, cut it into medium-sized pieces and put it in a slow cooker.

Pour boiling water from the kettle so as not to waste time heating the water, and turn on the “quenching” mode for two hours.

After the signal, take out the meat and cool it, strain the broth.

Assorted meats: sausages, sausages, ham and other smoked meats, we will also cut the beef into cubes.

We will also cut the pickled cucumbers into cubes.

Cut the olives into circles.

Turn on the multicooker in “baking” mode for 40 minutes.

Finely chop the onion and fry in a multicooker in vegetable oil for 7 minutes in baking mode.

Slice the pickled cucumbers with olives and add them to the sautéed onions. Cook for another 5 minutes.

Open the lid and add a couple of tablespoons of tomato paste, stir and cook for another 8 minutes in the same mode.

Next, add the sausages to the saucepan.

And chopped meat.

Mix well and continue cooking for another 10 minutes.

Pour in beef broth. You can add a little brine from pickled cucumbers or olives. Lightly salt and add bay leaf.

Cook the mixed meat hodgepodge in a slow cooker for 20 minutes in the “baking” mode. You can also cook in the “stew” mode for 60 minutes, if you are not in a hurry.

Let it brew for a little while, pour the hodgepodge into plates, add a slice of lemon, add sour cream and serve. Bon appetit!

Meat hodgepodge is perfect to prepare after a stormy feast.

Review of various options for making hodgepodge in a slow cooker according to recipe

Hello, dear readers. Solyanka recipe in a slow cooker is a very healthy and tasty dish that will not leave any gourmet indifferent. There are a huge number of different multicookers, such as: Redmond, Polaris, Panasonic, Philips - and it doesn’t matter which one is right for us now. At the moment, I will provide you with various ordinary step-by-step recipes with photos of hodgepodge in a slow cooker.

Solyanka in a slow cooker cabbage recipe
Meat hodgepodge
Cabbage solyanka with sausages
Solyanka with stewed meat in a slow cooker
Traditional meat solyanka
Video recipe:

Solyanka in a slow cooker cabbage recipe

Ingredients:

1) White cabbage 1 piece;
2) Onion 1-2 pcs;
3) Carrots 1 pc;
4) Tomato paste 1 tbsp.
l.; 5) Chicken breast 300-400 g;
6) Garlic 2 teeth;
7) Sunflower oil 1 - 2 tbsp.
l.; 8) Salt;
9) Flavored pepper;
10) Spices.

Manufacturing:

1. Pour sunflower oil into a bowl, add grated carrots and chopped onions.
Multicooker in “Frying” mode for 10-15 minutes with the lid open. 2. Place chicken breast cut into small cubes in a bowl.
Multicooker in “Fry” mode for 20 minutes with the lid open. Next, set the multicooker to the “Stew” mode and simmer for another 20 minutes with the lid closed. 3. Add salt, pepper, garlic, tomato paste, spices and cabbage, and also a little water.
Multicooker in “Stew” mode for 120 minutes with the lid closed. 4. After 30 minutes, open the lid and stir. After 1.5 hours the dish is ready.

Meat hodgepodge

Ingredients:

1) boneless pork (chicken) - 200 g;
2) semi-sliced sausage - 100 g;
3) premium sausage - 100 g;
4) onions - 1 pc.;
5) carrots - 1 pc.;
6) potatoes - 4 pcs.;
7) olives;
a bunch of dill, greens - to taste;
9) tomato paste;
10) olive oil;
11) bay leaf;
12)salt, pepper.

Manufacturing:

1. We wash the pork (chicken) and cut it into small pieces.
2. Cut the sausage into strips.
The main thing in meat hodgepodge is a certain number of types of meat (sausages), then the taste of hodgepodge comes out most intense. 3. Wash the vegetables.
And cut the onion into cubes. 4. Grate the carrots on a large grater.
5. Grease the bottom of the multicooker bowl with olive oil.
We put meat, sausage, onions and carrots there. 6. Add a few tablespoons of tomato paste.
Mix thoroughly. Select the “frying” mode - 5 minutes. 7. Meanwhile, cut the potatoes into cubes.
8. Add 1.5 liters of water to fried vegetables and meat.
Add potatoes to the broth. Add salt, pepper, bay leaf. Select the “soup” mode for 40 minutes. 9. 10 minutes before the end of the program, to add an unusual taste, add chopped olives and dill. Solyanka is ready.

Cabbage solyanka with sausages

Ingredients:

1) Cabbage 700 gr;
2) Onion 150 gr;
3) Sausages 300 gr;
4) Carrots 150 gr;
5) Tomato paste 2 tablespoons;
6) Salt;
7) Pepper.

Manufacturing:

1. Turn on the “Baking” mode in the multicooker for 20 minutes.
Place the chopped sausages and fry in a small amount of vegetable oil. Set aside the fried sausages for now. 2. Finely chop the onion and grate the carrots on a large grater.
3. In the multicooker bowl, using the same “Baking” mode, fry the onions and carrots until soft.
4. Then add chopped cabbage.
5. Dissolve tomato paste, salt and pepper in boiling water.
Pour the mixture into the multicooker bowl and stir. 6. Close the multicooker with a lid and set the “Baking” mode for 40 minutes. At the end of cooking, add the fried sausages, mix and serve warm.

Solyanka with stewed meat in a slow cooker

Ingredients:

1) beef stew 1 can;
2) fresh cabbage 500-700 g;
3) onions 1 pc;
4) carrots 1 pc;
5) tomato paste 2 tbsp.
spoons; 6) water 1/2 cup;
7) lemon juice 1 tbsp.
spoon; 8) seasoning;
9) dark ground pepper;
10) salt;
11) vegetable oil.

Manufacturing:

1. Turn on the multicooker to the “Baking” mode.
Peel the onion, rinse and cut into half rings. Pour vegetable oil into the multicooker bowl, add the onion and fry it until transparent. Peel the carrots, rinse and cut into strips. Add to the onion, stir and fry slightly. 2. Peel the cabbage, cut it and put it in the slow cooker.
Add the stew, add tomato paste and stir. Turn on the “Extinguishing” mode and set the time to 1 hour. Cook until the signal indicates readiness. To prevent the hodgepodge from coming out too dry, you can add a little water. 3. Add salt and spices to the already prepared hodgepodge. Turn on “Heating” for 30 minutes and let the hodgepodge brew.

Traditional meat solyanka

Well, now it’s time to find out the recipe for an ordinary traditional meat solyanka.

Ingredients:

1) Broth 3 l.;
2) Boiled meat, sausage, ready-made sausage tenderloin, 150 g each, of each type;
3) Pickled cucumbers 250 g;
4) Canned olives 1 jar;
5) Fresh carrots 1 pc.;
6) Fresh onions 1-2 pcs.;
7) Potatoes 3 pcs.;
8) Tomato paste 100 g;
9) Fresh tomatoes 2 pcs.;
10) Spices, salt;
11) Lemon - ½ pc.

Manufacturing:

1. Prepare all the ingredients that need to be fried and cooked: clean and cut.
2.Set the “fry” mode, put sausages, meat and vegetables there - fry for 10 minutes until crusty.
3.Change the mode to “cooking”, add broth or water.
4.Add other ingredients, specifically potatoes, pickles and spices.
5. Close the lid tightly, do not change the mode - “cooking”, the timer according to the standard is an hour.
6.We wait for the signal to sound and turn off the multicooker.
7. We take out the meat that was cooked for the broth directly in the slow cooker, wait until it cools down, cut it into cubes, and back into the hodgepodge.
That's all.
These were all the recipes for the day. Share solyanka recipes with friends on social networks.
Bon appetit.

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