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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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:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Tomato paste	28	5.6	1.5	16.7
Salted cucumbers	11	0.8	0.1	1.7
Boiled sausage	197	13.7	22.8
Lemons	16	0.9	0.1	3
Potato	80	2	0.4	18.1

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:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Traditional Solyanka with sausage	50 min	35	+257
Traditional fish solyanka soup	1 hour 15 minutes	27	+63
Traditional Solyanka with meat set and olives and cucumbers	1 hour 20 minutes	102	+105
Traditional Solyanka with potatoes and sausage	2 hours	54	+260
Soup traditional meat solyanka	2 hours 15 minutes	62	+323

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 - traditional recipe

Hello, friends and guests of my blog! This mind-blowing Russian winter soup like solyanka is unknown in any other cuisine in the world. This is both the 1st and 2nd dish in one bowl. Solyanka mixed meat is prepared according to a traditional recipe with 2 or 3 types of meat and several types of sausage. True cold cuts.

The soup must definitely contain pickled cucumbers or sauerkraut. Salted mushrooms are also consumed. Without some salty food, it won’t even be a “hodgepodge”. And yet, she must be without potatoes. But, as in all Russian soups, no one will stop us from adding potatoes and carrots.

Here in Siberia, real winter has already arrived and we are hungry for hearty, hot food. I am now preparing the most amazing, rich solyanka soup. And I invite everyone to participate in this event. Write later in the comments whether it turned out delicious for you.

In this article for us:

Solyanka mixed meat - production secrets

First, a few words about some of the main points that you need to take into account when you start cooking hodgepodge.

1. As for meat, take whatever you have now. Meat by-products, boiled pork or carbonate are also suitable. You can diversify the selection of sausages and meat to suit your own taste. Both fillet and sweet bones mix magically in this unique soup.

Those who don’t like pork or are afraid of the high calorie content can take lean veal, chicken, and turkey.

2. Smoked meats must be present. Smoked ribs or at least a piece of smoked sausage.

3. Dishes - a regular saucepan for cooking soups and a deep frying pan for frying vegetables. This dish also turns out very well in a slow cooker.

4. During fasting, prepare a Lenten mushroom hodgepodge. It is not inferior in taste to meat and may contain a number of types of mushrooms.

5. If you add potatoes, do not forget that solyanka is a sour soup. I wrote about this in the recipe for pickle with barley and pickles. First, let the potatoes boil, and then add pickled mushrooms, cucumbers, sauerkraut or other acidic foods to the soup. It is better to take cucumbers not pickled, but specifically salted, in other words, sour pickling.

Traditional homemade meat solyanka recipe

Of all the soups, my men prefer solyanka, naturally, because I put a lot of different meats in this soup. I just took beef brisket and smoked pork ribs. And a brainy, beefy mole.

No matter how much meat you have, be sure to add a sweet bone to the pan for a rich broth.

All my meat is untainted, from my personal farm. Therefore, I will not cook and drain the broth. For sausages I have ham, smoked prima sausage, and regular and hunting sausages.

What will be useful:

Manufacturing:

1. Place the washed brisket and sweet bone in a saucepan and pour three liters of water. I also send smoked pork ribs there. I put it on the stove. When it boils, I throw in one whole, peeled onion and a couple of bay leaves. Cook until the meat becomes soft.

2. I cut the second onion in half, later into quarters and into thin strips. I grated the carrots. I put a frying pan on the fire and pour a little oil. First I fry the onion until slightly translucent, then the carrots. When the carrots are fried, add tomato paste to the frying pan.

3. Mix everything well and add strips of chopped pickled cucumbers. And simmer for another seven minutes on low heat.

4. The meat is cooked. I take the meat and bones out of the pan. I throw away the bones, cut the meat into cubes and throw it back into the pan. I cook with potatoes, so at this step I put the potatoes cut into strips into the pan. Let it cook until the potatoes are ready. Meanwhile, I randomly cut all the sausages.

5. The potatoes are already cooked, so I add fried vegetables. I add a glass of brine. And I pour out the sausage tenderloin.

6. At this step, add salt and pepper, throw in a couple more bay leaves and two tablespoons of capers. And I just pour the olives from the jar into a bowl and anyone can add them to their plate.

7. Close the lid and reduce the heat to very low. Let it simmer for another 5 minutes. Later, I leave it to brew for another half hour. Our hodgepodge is ready.

I serve with sour cream or my homemade mayonnaise. Everyone, according to their own taste, puts olives, chopped herbs and sliced lemon on their plate.

Treat your friends and loved ones with a noble hodgepodge. It has long been transformed from Russian folk food into a unique restaurant dish.

Solyanka mixed meat in a slow cooker

This video from the channel “Food and recipes for a slow cooker from Marina Petrushenko” is for those who like to cook everything quickly and without problems.

With this, I will finish my article about solyanka soups and say goodbye to you until the next delicious recipes. Thank you to everyone who cooked with me now!

Solyanka meat

Who doesn't love rich meat soup?! I suggest you prepare it according to the traditional recipe. Because solyanka contains many different meat components, it is convenient to cook it after huge feasts, if there is some meat left over. In addition, a hearty, fiery hodgepodge is an ideal option for a post-holiday lunch. Even without this, you can prepare homemade hodgepodge by specially preparing a number of types of delicacies. The more meat ingredients, the tastier and more satisfying the hodgepodge is. As deli meats, I used ham, hunting sausages, cervelat, carbonade and smoked brisket. The main thing is to prepare a hodgepodge with sausage, meat and smoked meats. Potatoes are not added to solyanka according to the traditional recipe, but this is a matter of taste. If desired, you can add mushrooms, capers and even some types of meat to the hodgepodge. The hodgepodge is not prepared very quickly, but the time spent is worth it. The meat hodgepodge turns out to be very fragrant, rich and tasty.

Recipe for mixed meat solyanka

Solyanka is best cooked in rich meat broth, so it is necessary to boil the meat in advance. I used pork on the bone, but any reddish meat will do. Beef also makes an excellent hodgepodge.
Then remove the cooked meat from the broth, cool slightly and cut off the bone. Cut all the meat fillets into small pieces. Return the chopped meat back to the pan and let it continue to cook at a low simmer.
At this time, prepare other ingredients. Peel and finely chop two small onions.
An essential component of solyanka is pickled cucumbers. It is best to use homemade pickled cucumbers, because store-bought ones often add a lot of vinegar, and it can spoil the taste of the finished hodgepodge. Cut the pickled cucumbers into narrow strips.
Also cut all the meat ingredients for the solyanka into strips. No matter what kind of smoked meat goes well with homemade hodgepodge. In the description of the recipe, I listed what exactly I used to make traditional solyanka. But this list is not important; use the meat ingredients that you have.

The main rules for making savory hodgepodge:

Traditional hodgepodge must be very rich and sour-salty in taste. Therefore, in addition to pickles, brine is poured into it. Also, when serving, add olives, capers and a slice of lemon. These ingredients are never added to the pan, only when serving, specifically on the plate.
The more different meat components, the more exciting and satisfying the hodgepodge will taste. That’s why we try to add high-quality and tasty delicacies. Sausage is also suitable, but carbonate and smoked brisket will naturally make the solyanka even tastier.
Because all the ingredients are often already salty on their own, there is no need to add salt to the hodgepodge from time to time. Be careful not to oversalt. It all depends on the ingredients you will use.
The finished meat hodgepodge must be left to steep under the lid; the longer, the tastier.

Everything is very well written and recommended (of course, but not in any case for a traditional hodgepodge), but the main thing is missing - And how much water for such a quantity of goods - a liter, two or a bucket. Otherwise it may turn out to be either a thin soup or porridge.....

The main thing is not to overdo it with meat; I ate leftover sausage and steak from the grill..... a strange taste came out.

I liked Igor Nikolaevich’s comments. I can only add that capers are an indispensable component of the meat hodgepodge, and not “optional”; 2 tablespoons are enough to feel the taste. But add capers without brine, without water, otherwise a bitter taste will appear. And the olive brine is absolutely good.

I always cook this way (the scheme has been tried and tested for years), I just add, along with smoked meats and everything else, a lemon cut in half. At the end I remove it, and the taste becomes exactly as it should be in a traditional solyanka (restaurant style).

Very tasty. The family liked it. But, I probably cooked a lot of broth. How much should there be... in liters for the presented distribution of goods? Again, thank you very much.

The recipe is really worthy! The only thing I did was cook solyanka meat soup in pork and beef broth, it turned out very tasty. In my house, although not many people like it downwards, they ate it with great pleasure and appetite. Thank you very much.

The recipe is ordinary, but sooooo tasty))) Only I added finely chopped potatoes to the meat broth and to the onion-carrots! It turned out unusually tasty! Thank you)))))

I usually cook myself from what I have.
It comes out completely decent. Now my wife has prepared this recipe.
Very tasty, especially for breakfast after meeting with friends. Thanks to the creator and owner of the website.
Yes, and my wife too.

The most important thing that they forgot about. Before seasoning, I throw chopped fresh chili peppers into the meat broth. This gives the meat soup just the right amount of heat! When consuming a dish to put out a fire from pepper, wash it down with cool kvass. This is great after the holidays.

Just a stunning hodgepodge came out. The best time to prepare it is on January 2: there is a lot of different cuts of meat left in the refrigerator, all of them will be gone. And besides, it’s sour (for the “unhealthy” head after the New Year’s table)

I was expecting my husband to come home from work. For the first time in my life, I decided to make hodgepodge using your recipe. I never taste what I cook. My husband was late, and I decided to eat lightly. What kind of “insignificant” is that? Soooo yummy! I'm stunned))) My husband will arrive in 2 hours, but I'm not sure that I won't eat the whole pan myself)) THANK YOU SO MUCH.

Another very tasty hodgepodge comes out of the broth from the tongue! I also add brine and only slightly boil it together with the pickles. A little adjika, onions and certainly capers and olives! And no potatoes, I think they make this wonderful dish very everyday, but that’s just my taste!

We love mixed meat hodgepodge. This is the only way we cook. Only I add hot pepper to the frying. We all love spicy food. We prepare a very huge pan, put the whole pod, without seeds. Capers are very tasty, but very expensive. I have to go without them. And the finished soup must include olives, olives (not stuffed, pitted (as an exception, stuffed with lemon, but that’s not the same) and definitely lemon! Thank you! Yummy!

I made hodgepodge for the first time, it turned out very tasty according to this recipe, I added brine, I had both cucumbers and brine in barrels, so everything was a success, and who pours brine from canned cucumbers with vinegar: (then I understand why they against brine.

Thanks for the solyanka recipe!
This is the 3rd time I’ve cooked using it. Once on the tongue broth. Now I took lean lamb and chicken. And at the end, I add a few slices of lemon (WITHOUT the peel, the peel gives bitterness) Brine, I didn’t dare add it. Because I salted the water when cooking meat.)) So that there would be no “oversalting on the head.” Thank you very much! Lena - (whispers) I also add a little potatoes

I prepared meat solyanka according to your recipe, it turned out very tasty. It may not be correct, but I added potatoes. The child loves it in soup. It didn't spoil the taste. I have added your website to bookmarks and would like to try making other dishes using your recipes.

thank you so much for the website!
it’s in my bookmarks))) the solyanka soup turned out stunning, as if I wasn’t the one who cooked it)) I also tried the pickle soup, it’s incredibly delicious! I'm currently preparing cabbage soup with sorrel. What I liked is that the recipes are laid out briefly, without unnecessary information, so you don’t get confused, and the photos are careful. fortune!))

Thank you very much. I was always wary of such a dish, but I took the plunge and prepared it according to your recipe, but only added more smoked meats, everyone at home was purring with pleasure))) Thank you, now this meat soup is our signature)

It is quite appropriate to add slightly boiled beans to the traditional hodgepodge. The type of meat for the broth does not matter, any kind will do. And the brine, if it is “strong”, from time to time allows you to do without adding salt. The best results will come from cucumbers salted using the traditional method. And, naturally, a little sour cream when serving. Bon appetit!