Traditional Solyanka – 6 delicious homemade recipes

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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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 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.

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 obtain 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.

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:

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!

Traditional 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 traditional 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!