How to prepare savory solyanka at home - the best recipes with photos

How to prepare savory solyanka at home - the best recipes with photos

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Making hodgepodge at home is not as troublesome as it seems at first glance. In addition to the traditional recipe for a hodgepodge of various types of meat and smoked meats, there are other, more ordinary recipes that no matter what kind of housewife can handle.

Solyanka is considered a “male” dish, which is usually served in the morning after joyful and satisfying gatherings in good company. To prepare a hearty, rich hodgepodge, use different types of meat, as well as meat products - various smoked meats such as brisket, ham, sausages and frankfurters. The meat will make the broth rich, and the smoked meats will give the finished dish a unique smell. For piquancy, also add pickles with brine, olives, black olives or capers, and serve the finished dish with a slice of lemon.

This is how traditional hodgepodge is prepared, but there are other recipes for this delicious soup.

Traditional mixed meat solyanka

To make a traditional hodgepodge, it is better to take a certain number of types of meat and meat products.

You will need : 0.5 kg of beef on the bone, 300 g of meat products (ham, sausages, sausage), 2 onions, 4 pickles, 1 tbsp. chopped olives, 1 tbsp. capers, 1 tbsp. tomato paste, half a lemon, 1 bay leaf, salt, vegetable oil and fresh herbs to taste.

Manufacturing . Place the beef in a saucepan, add water and cook the broth, skimming off the foam from time to time. Fry chopped onion in hot oil, add tomato paste and a couple of tablespoons of broth, simmer for 5 minutes. Then add chopped meat products, sliced ​​cucumbers, capers and bay leaves, and add salt. Bring to a boil and cook for a few minutes. Remove the beef, trim the meat and place it back into the pan. Add the tomato mixture to the soup, bring to a boil and remove from heat. When serving, add a slice of lemon, olives and herbs to the hodgepodge.

Solyanka with sausage

To make solyanka, you can use not only meat, but also sausages, preferably smoked ones.

You will need : 2 smoked sausages, 1 onion, 2 carrots, 2 potatoes, 5 pickles, 1 can of olives, 2 tbsp. tomato paste, lemon, vegetable oil to taste.

Manufacturing . Boil water in a saucepan and add diced potatoes. Cut the sausage into slices, fry in oil and place in a pan with potatoes. Grate the carrots on a large grater, cut the onion into cubes and fry everything in oil until soft. Add tomato paste and simmer for 10 minutes. Transfer the onion mixture to a saucepan, add chopped cucumbers, olives and lemon, cook for 10-15 minutes and serve immediately.

Cabbage solyanka with sausages

To make solyanka according to this recipe, you can completely use the freshest cabbage. But sauerkraut will give the finished dish a unique taste and piquancy.

You will need : 3 liters of meat broth, 100 g of sauerkraut, 150 g of sausages (or sausages), 1 potato, 1 pickled cucumber, 1 tomato, salt and spices to taste.

Manufacturing . Finely chop all ingredients. Place the potatoes in a saucepan with the broth and bring to a boil, then add the sausages and cucumber. Cook for 5 minutes and add the cabbage along with the brine. Cook for another 10 minutes and add the tomato. Add salt and spices as needed.

Hodgepodge with potatoes

Potatoes will make the dish even more satisfying. And for meat products, use any meat delicacies according to your own taste.

The following will be useful for you : 400 g of meat products (smoked sausage, frankfurters, brisket, ham), 1 onion, 4 potatoes, 2 carrots, 3-4 pickles, 3 tbsp. olives, 2 tbsp. tomato paste, 1 bay leaf, lemon, herbs, vegetable oil, salt and dark peppercorns to taste.

Manufacturing . Cut the potatoes into cubes, grate the carrots on a large grater, chop the onion. Boil 3 liters of water in a saucepan and put the potatoes in it, then add the bay leaf and pepper. Fry onions and carrots in hot oil. In another frying pan, fry the meat products cut into strips, add onions and carrots, tomato paste, a little water and simmer for a few minutes. Then add the diced cucumbers, simmer a little more and transfer the frying into a pan with potatoes. Bring to a boil and remove pan from heat. Add sliced ​​lemon, chopped herbs, salt and pepper as needed and let simmer for 10-15 minutes before serving.

Solyanka with sausage and chicken

Smoked chicken will add a pleasant smoky smell and rich meaty flavor to the finished dish.

You will need : 0.5 kg of smoked chicken, 200 g of smoked sausage, 4-6 pcs. sausages (or sausages), 1 onion, 1 carrot, 3 pickles, half a can of olives, 4 tbsp. capers, 2 tbsp. tomato paste, half a lemon, vegetable oil, sour cream, herbs, salt and pepper to taste.

Manufacturing . Boil the chicken for half an hour in a saucepan with 3 liters of water. Chop the onion and fry in vegetable oil together with grated carrots. Add tomato paste and simmer over low heat for 10 minutes. Cut the cucumbers into strips and fry in a separate frying pan to evaporate excess moisture. When the broth is ready, remove the chicken, cut it and put it back, add chopped sausage and sausages, cucumbers, fried olives, salt and pepper to taste, cook for 15 minutes. Serve the solyanka, topped with sour cream, capers, a slice of lemon and sprinkled with herbs.

Solyanka in a slow cooker

To make the hodgepodge taste more intense, add brine from cucumbers and olives when cooking.

You will need : 1 kg of smoked meats (chicken breast, salami, smoked sausages), 5 potatoes, 1 onion, 2 pickles, 2 tomatoes, olives, lemon, dried herbs, vegetable oil, salt and pepper to taste.

Manufacturing . Chop sausages, sausage, onions and cucumbers and place in a multicooker bowl. Simmer for 5-10 minutes. Puree the tomatoes using a blender and add to the meat, simmer for another 10 minutes. Then add diced potatoes, chopped breast and herbs, fill everything with water and put it on cooking mode. Season with salt and pepper as needed and let the soup simmer briefly before serving.

Solyanka in Georgian

To add a pleasant spiciness to the finished dish, use adjika with tomato paste. Serve Georgian-style solyanka with lavash.

You will need : 200 g beef fillet, 1 onion, 1 clove of garlic, 2 pickles, 1 tbsp. capers, 1 tbsp. tomato paste, 1 tsp. wine vinegar, 1 tbsp. pork fat, 1 tsp. flour, 0.5-1 liters of meat broth, salt and pepper to taste.

Manufacturing . Chop the meat and fry in a saucepan until cooked, season with salt and pepper. Add chopped onion and fry until soft. Then add tomato paste, stir and add flour. Fry a little more, stirring, and pour in the broth. Add chopped garlic and vinegar. Afterwards – sliced ​​cucumbers and capers. Salt and pepper the soup to taste and cook for another 10-15 minutes, covering the pan with a lid.

Try making solyanka using our selection of recipes! Please your loved ones!

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 makes it possible 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, 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.

How to cook mixed meat solyanka at home: step-by-step recipes

Solyanka is a spicy thick soup that can change both the 1st and 2nd. At home it is prepared in a strong broth with meat, fish or mushrooms. If you know how to prepare a mixed meat hodgepodge, you no longer have to worry about how to amaze your guests. The corresponding pungent taste and spicy smell of the soup will decorate the daily and festive table.

Description of the dish

Traditional solyanka is a soup made with concentrated broth. Pickled cucumbers, olives, capers, lemon, and pickled products that are part of it give it a sour-salty taste, and spices give it pungency. There are many recipes for hodgepodge. Some cook it with meat, others with mushrooms.

In a saucepan

The most recognizable method of preparing meat solyanka involves broth with beef brisket. If desired, you can add smoked ribs, beef tongue and other meat ingredients. The more types of meat you eat, the better the hodgepodge will be.

• beef on the bone – 400 g;
• smoked meats (ribs, pork, brisket, frankfurters, sausage, carbonate) – 400 g;
• onions, pickles - 2 pcs.;
• olives, capers – 50 g each;
• greens, lemon, bay leaf, ground dark pepper, salt, sour cream - to taste;
• tomato paste, vegetable oil, butter - 1 tbsp. l.

1. Prepare broth from beef on the bone, ribs, 1 whole onion and bay leaf. The total cooking time over medium heat is 1.5 hours.
2. Remove the meat, separate from the bones, and cut into strips. Strain the broth.
3. Chop all the meat ingredients, add to the soup, and cook for 10 minutes.
4. Remove the skin from the cucumbers and cut the pulp into strips. Cut the onion into quarters and chop.
5. Fry the onion in a frying pan with vegetable oil and butter. Cook over medium heat until soft, 10 minutes. Add chopped cucumbers and fry for another 10 minutes. Pour in the tomato paste, stir and simmer for another 3 minutes.
6. Add the mixture to the hodgepodge and cook for 10 minutes.
7. Add the olives along with the brine. Chop capers and herbs, add to soup, add pepper. Add salt only if the hodgepodge turns out to be very fresh. Then remove the pan from the stove and leave it covered for 15 minutes.

Serve the hodgepodge to the table. Add a slice of lemon and sour cream to each serving.

Add a number of types of meat to the hodgepodge: this will make it tastier.

In a slow cooker

In a slow cooker you can prepare a tasty and fragrant hodgepodge. This device can maintain the correct simmering mode, like in an oven, which makes the taste of hodgepodge especially rich.

• beef – 500 g;
• ham – 150 g;
• cervelat, boiled sausage, olives – 100 g each;
• pickled cucumbers – 3 pcs.;
• tomato paste – 1 tbsp. l.;
• tomato juice – 200 ml;
• onions – 2 pcs.;
• bay leaf – 2 pcs.;
• vegetable oil for frying.

1. Wash the beef, cut into medium pieces, place in a multicooker bowl, and cover with hot boiled water. Set the “soup” mode and set the timer for 2 hours.
2. Towards the end of cooking, cut the onion into cubes, and the ham, cervelat and boiled sausage into strips. When the timer signals, remove the beef, set aside to cool, and pour the broth into another container.
3. Pour vegetable oil into the multicooker bowl, add the onion, turn on the “baking” mode, and set the timer for 7 minutes. Cut the cucumbers into strips, olives into slices, add to the onion, turn on the timer for another 5 minutes. Add tomato juice and paste and leave to bake for another 8 minutes.
4. Add sausage and cervelat. Cut the beef into small portions, add to the rest of the ingredients, and bake for another 10 minutes.
5. Pour the broth into the bowl, add bay leaves, olive brine, stir, check the taste and add more salt as needed. Set the “baking” mode with a timer for 15 minutes or “soup” for 1 hour. Once cooking is complete, leave in warm mode for 15 minutes.
6. Serve with fresh herbs and a slice of lemon.

This hodgepodge is seasoned with sour cream. If desired, you can add 2-3 olives per serving.

In a slow cooker, cook the hodgepodge in the “soup” mode.

In the oven

In the oven, the hodgepodge simmers in portioned pots. This is the most leisurely and piquant method of production. But it allows you to get an incomparable taste and smell. The step-by-step recipe is quite simple. The total cooking time will be 4.5 hours.

• beef – 500 g;
• boiled sausage – 300 g;
• hunting sausages – 200 g;
• carrots, boiled beans, olives - 100 g each;
• onion – 160 g;
• pickled cucumbers – 250 g;
• brine – 200 ml;
• garlic – 2 cloves;
• tomato paste – 2 tbsp. l.;
• lemons – 60 g;
• lemon juice – 3 tbsp. l.;
• greens, sour cream, peppercorns, bay leaf, salt - to taste.

1. Boil the beef in 2 liters of water for 2.5 hours to obtain a strong broth. Towards the end of cooking, add salt, bay leaf and dark peppercorns.
2. Remove the beef from the broth, cut into pieces, and place in pots.
3. Peel the onion and cut into half rings, cut the boiled sausage into strips. In a frying pan, fry the onion for 3 minutes. Add sausages and cook for another 2-3 minutes. Divide the roast into the pots. Place a few beans on top, boiled in advance.
4. Cut carrots into strips, pickled cucumbers into slices. Finely chop the garlic. Cut the sausages into strips. In a frying pan, fry the carrots and cucumbers in vegetable oil for a minute, then add smoked meats and leave on the fire for another minute. Add tomato paste, garlic. Stir, fry for 3 minutes. Place into pots.
5. Pour the brine into the pan, bring to a boil and skim off the foam. Then pour the meat broth into the brine through a sieve and bring to a boil again. Pour the contents of the pan into pots.
6. Cover the pots with lids. Preheat the oven to 150°C, place the pots inside, raise the temperature to 210°C and bring the contents of the pots to a boil. This will take 25 minutes.
7. Once it boils, reduce the heat to 160–180 °C and simmer the hodgepodge for another 30 minutes. Then stir the contents, sprinkle with lemon juice, cover with a lid and leave in the oven for another 20 minutes.

Serve the finished dish directly in the pots. Add 4 olives and chopped fresh herbs to each serving. Place sour cream on the table.

With cabbage and mushrooms

Solyanka team is prepared using beef and chicken broth. The total production time is more than 3 hours.

• beef – 500 g;
• ham – 150 g;
• sausages – 100 g;
• chicken – 150 g;
• fresh cabbage, tomatoes, pickled cucumbers - 200 g each;
• cucumber pickle, salted mushrooms - 1 tbsp.;
• olives – 15 pcs.;
• capers – 1 tbsp. l.;
• onion – 1 pc.;
• greens, dark and aromatic peppercorns, bay leaf, salt, ground dark pepper - to taste.

1. Separate 150 g of beef, cut into pieces, fry until golden brown, set aside.
2. Boil broth from 350 g of beef and 1.5 liters of water until the meat is cooked. Prepare the second broth from chicken and 1 liter of water. At the end of cooking, add spices, remove the meat and combine the broths.
3. Place fried meat, finely chopped cabbage, mushrooms cut into strips, and chopped tomatoes into a saucepan with broth. Cook for 15 minutes.
4. Finely chop the onion and fry in butter. Cut the cucumbers into slices and add to the onion. Take 1 ladle of broth, fry it and leave to simmer for 15 minutes over low heat. Then add it all to the pan.
5. Cut chicken, meat, ham, sausages into cubes, place in a pan, cook for 5 minutes, add brine and salt.
6. At the end, add chopped capers and olives. Bring the hodgepodge to a boil, remove from heat.
7. Serve the finished dish with fresh herbs and lemon slices.

Potatoes are added from time to time - 2-3 pcs. In this case, it is boiled separately for 10–15 minutes until cooked and added to the broth with the tenderloins.

Knowing how to prepare mixed meat hodgepodge, you can simply repeat this dish in a saucepan, slow cooker or oven. It is not necessary to strictly follow the recipes. You can add other favorite ingredients that will give the soup a unique taste.