Classic solyanka – 6 delicious homemade recipes

Classic 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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2. Best selections
3. Traditional food recipes
4. Solyanka classic

• 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

Classic solyanka - real satiety and 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.

Classic hodgepodge: recipe with photo

The first literary mention of this indescribably rich dish, which is served both as the first and second course, dates back to the 15th century. Solyanka was eaten with strong alcoholic drinks, and, it must be admitted, it was a very good snack - due to the very high fat content, you could drink a lot without getting drunk, and it was for this property that Solyanka received another name - “hangover”, which is quite literal conveyed the essence of the dish. In the 18th century, high officials recognized solyanka as a “dish of the poor and alcoholics.” So this delicious dish was eaten only by commoners; solyanka was considered unworthy of the noble table.

Products for traditional solyanka:

There are also versions of the dish when, shortly before pouring the soup into a plate, they add a slice of lemon so that the dish gets a pleasant sourness, and in some versions sour cream is added to make the dish softer, but most often with both, because that the main motto of Solyanka is: “The more, the better.”

Solyanka was born in the same way as most excellent dishes - Russian housewives simply cooked soup from everything that was in the house. At the moment, hodgepodge, having gone through such a rich history, is considered a restaurant dish, served in almost all establishments of various levels, and for foreigners it is considered exotic.

Some interesting tips: if you want the taste of the hodgepodge to be as rich as possible, after removing it from the heat, let it steep for a short time - about a quarter of an hour. It is also recommended to cook the soup so that there is leftover for tomorrow: this will make the hodgepodge even tastier.

Now we will tell you how to prepare classic meat hodgepodge.

Solyanka meat

This recipe is considered one of the closest to the traditional one, but every housewife has her own hidden ingredients.

Required components:

• Bones - 300 g;
• Beef - 250 g;
• Carrots - 1 piece;
• Onions - 2 pcs;
• Butter - 2 tbsp;
• Flour - 1 tbsp;
• Tomato paste - 2 tbsp;
• Pickled cucumbers - 2-3 pcs;
• Capers - 20 g;
• Hunting sausages - 3 pcs;
• Lemon juice - from 0.5 pcs;
• Bay leaves - 3 pcs;
• Olives - 10 pcs;
• Boiled ham - 100 g;
• Salt - to taste;
• Pepper - 10 peas;
• Sour cream - to taste.

Solyanka meat

Manufacturing process:

1. First, wash the meat and bones under cool water to make broth from them, put them in a large bowl, pour a couple of liters into it. water, then boil it. When the broth boils slightly, skim off the foam, add peeled onions and carrots to the pan, then cook the broth until tender - about 1.5 hours.
2. Peel the second onion, then finely chop it. Heat a frying pan over a fire and melt a little butter in it, then put the onions in there. Fry it until the onion begins to turn golden. Next, pour the flour into the onion and stir constantly for a couple of minutes.
3. Add tomato paste to the pan, then simmer, stirring, for about 5 minutes.
4. Remove the cucumbers from the jar and cut into medium-sized cubes or quarters, and chop the capers.
5. When the broth is ready, remove the bones from it and cool, then cut into small cubes.
6. Strain the liquid through cheesecloth or a fine sieve, then cut the hunting sausages and ham into small cubes and when the broth begins to boil again, add all the meat products to it.
7. Next, add to the broth a mixture of flour, tomato sauce and fried onions, chopped cucumbers, olives, chopped capers, also a little unchopped dark pepper and bay leaf.
8. Cook the contents of the pan for about 10 minutes, then add some salt.
9. Cut the lemon into pieces, place a piece of lemon in serving plates, then fill the plates with soup, pour sour cream on top and sprinkle with herbs.
10. Bon appetit!

Solyanka with sweet pepper

This recipe is not completely ordinary, because sweet pepper comes in here, which gives the hodgepodge the appropriate sweetness and sourness.

Required components:

• Beef ribs - 1 kg;
• Doctor's sausages - 250 g;
• Vegetable oil - 2.5 tbsp;
• Onions - 2 pcs.;
• Carrots - 2 pcs;
• Sweet pepper - 1 piece;
• Pickled cucumbers - 3 pcs;
• Olives - a handful;
• Capers - a handful;
• Tomato sauce - 200 g;
• Salt - to taste.

Solyanka with sweet pepper: step-by-step recipe for making

Manufacturing process:

1. First, wash the beef ribs and place them in a deep saucepan with 2 liters of water.
2. Remove the skins of the carrots and onions, place them in water, salt the contents of the pan and boil. When the broth boils, skim off the foam, then cook for about another hour.
3. Peel the remaining onion and cut into small cubes. Heat a frying pan and heat a little oil in it, add the onion and fry it until golden brown. Finely chop the pickles and add them to the onion. Also add a small amount of broth there. Simmer everything together until the cucumbers become soft.
4. When the cucumbers become soft, pour some more broth into the pan and add tomato paste, simmer, stirring, for another 5 minutes.
5. Remove the sweet peppers from the lecho and cut them into small cubes, add to the contents of the frying pan, then stir and remove from the heat.
6. Remove the meat from the broth, let it cool slightly, then disassemble the ribs, trim off the fat, cut the meat into small cubes, then return the meat to the broth.
7. Strain the finished broth, removing the vegetables from it first.
8. Cut the sausages into slices and add them to the broth.
9. Stir what was stewed in the pan into the broth.
10. Finely chop the boiled carrots and add to the pan.
11. Chop the olives and capers and add them there.
12. Serve dishes with the freshest sour cream.

Meat solyanka with brine

The brine in the hodgepodge will add good taste to the dish, which will pleasantly surprise you.

Required components:

• Meat - 450 g;
• Onions - 2 pcs;
• Pickled cucumbers - 2-3 pcs;
• Cucumber pickle - 100 ml;
• Sausage - 150 g;
• Ham - 150 g;
• Sausages - 4 pcs;
• Olives - 100 g;
• Tomato paste - 2 tbsp;
• Vegetable oil - 2 tbsp;
• Salt - to taste;
• Greens - to taste;
• Lemon - to taste;
• Sour cream - to taste.

Meat solyanka with brine: recipe for making soup

Manufacturing process:

1. To begin, wash the meat and place it in a saucepan with about 2 liters of water. Cook the broth.
2. When the broth is cooked, remove the meat from it, leave to cool, disassemble and cut into small cubes, return the chopped meat to the broth.
3. Peel the onion, then chop it and fry it briefly, then chop the sausage and ham and add them to the frying pan. Fry everything together until the meat is browned.
4. Grind the pickled cucumbers and also pour them into the frying pan, then add two
5. tablespoons of tomato paste, cover the frying pan with a lid and simmer its contents for about a quarter of an hour.
6. Return the broth to heat and add the contents of the pan to the pan.
7. Cut the sausages into slices and also add them to the soup.
8. Next, pour the brine, olives and salt into the hodgepodge, cook the hodgepodge for another 10-15 minutes, after which it can be served.
9. Serve soup with sour cream.

We hope that you will definitely try the hodgepodge according to this recipe and you and your loved ones will like it!

Classic meat solyanka, step-by-step recipe with photos

The most delicious homemade hodgepodge. Traditional recipe with photo

Mixed meat solyanka is a traditional dish of Russian cuisine. In fact, this is a rich meat soup, which is prepared from several types of meat with the addition of pickles, olives, lemon and parsley. These are the regular ingredients in a traditional recipe. Almost everyone adds carrots, potatoes, sauerkraut, etc. to hodgepodge. Each family has its own most delicious recipes, which are improved with age and passed on to other generations. Here is a recipe for a true hodgepodge for everyone, it seems that culinary specialists and connoisseurs of this delicious meat soup did not argue. Try to prepare a combined meat hodgepodge according to a traditional recipe and decide what exactly is missing from it for you. Maybe you will exclude olives completely, but to make the dish fuller you will want to add potatoes. The broth can be cooked with beef, pork or chicken, as you prefer. This is how you will develop the right solyanka recipe for you. Well, the most important secret is that the larger and more varied the assorted meats are, the richer the taste of the finished dish will be. Let's look at the step-by-step recipe for how to cook mixed meat solyanka.

Ingredients:

• Beef or pork on the bone - 300 g;
• Ham - 100 g;
• Sausages - 100 g;
• Smoked meat - 100 g;
• Boiled sausage - 100 g;
• Pickled cucumbers - 200 g (4 pieces);
• Onion - 1 piece;
• Tomato paste - 3 tbsp;
• Pitted olives - 200 g;
• Butter - 100 g;
• Parsley - a small bunch;
• Lemon - 1 pc.;
• Salt - to taste;
• Dark peppercorns - several peas;
• Bay leaf - 1 pc.

Hodgepodge recipe step by step with photos

1. Wash the pork and place it in a deep pan. Fill with water and place on medium heat. When the water in the pan boils, drain it and fill the pan again with clean water. Add a few dark peppercorns and 2 small bay leaves. Boil the pork until tender, skim off the foam from time to time.

2. While the pork broth is cooking, let's start cutting all types of meat products.

3. Finely chop the onion and fry it in butter until golden.

4. Add tomato paste to the onion in the frying pan, stir and fry for a few more minutes over low heat. Our solyanka dressing is ready.

5. Cut pickled cucumbers into small cubes.

6. When the broth is ready, remove the pork from it and cool it. Separate the meat from the bone. Cut into small slices.

7. Place all the chopped meat and sausages in a saucepan with broth, add onion and tomato dressing, and pickles. Cook the hodgepodge over low heat for 15-20 minutes. Then add the parsley, remove the hodgepodge from the heat and cover with a lid. Solyanka must steep for another 20 minutes.

8. Pour the prepared meat hodgepodge into plates and put a slice of lemon and a few olives in each plate.

9. Before use, add a spoonful of sour cream.

The most delicious homemade hodgepodge is ready! My mouth is already watering. Bon appetit!

Classic meat solyanka

Ingredients

Beef on the bone – 500 g

Pickled cucumbers – 5-6 pcs.

Onions – 2 pcs.

Brisket – 150 g

Milk sausages – 150 g

Tomato paste – 2 tbsp.

Pepper - on the tip of a knife

Vegetable oil – 1 tbsp.

Bay leaf – 2 pcs.

Peppercorns – 3 pcs.

Lemon - before serving

• 69 kcal
• 2 hours
• 2 hours

• B: 5.07
• AND: 5.07
• U: 0.96

Photo of the finished dish

Step-by-step recipe with photos

There are quite a lot of recipes for meat solyanka, they all differ from each other, and each has the right to exist. But from time to time it becomes curious: what is the method for making true hodgepodge?

To make a traditional meat hodgepodge, we will prepare the necessary ingredients. There are quite a lot of them, because in order not to miss anything, it is better to collect everything together right away.

We wash a piece of beef on the bone and set it to cook; we also add the peeled and washed onion to the water. Cook for 60 minutes. We cut the smoked meats into strips, into circles - as convenient.

Cut the sour or pickled cucumbers into cubes or strips, save the brine - it will be needed for the broth.

Onions must be peeled, washed and chopped not very finely.

Add bay leaf, peppercorns and salt to the beef broth 20 minutes before the end of cooking and stir. After 20 minutes, remove the meat from the broth, remove the onion and discard. Strain the broth and put it back on low heat.

We separate the beef meat from the bone and cut it into small pieces, sending it into the broth. Sauté the cucumbers in a frying pan with butter for 10 minutes, and then transfer them with the brine to the broth.

We also saute the onions for 3-4 minutes, add tomato paste. Stir and simmer for another 2 minutes. We transfer it to the broth, and put the smoked meats there too. Stir and cook for another 20 minutes.

After the hodgepodge is cooked, it is better to let it brew for 15 minutes. And the classic meat hodgepodge is ready.

Before serving, add sour cream, a slice or two of lemon, and, if desired, capers or olives to each plate. You can also add fresh herbs.

Tomato soups tend to become tastier on the second day; solyanka is also one of these soups. Bon appetit!