How to prepare savory hodgepodge; 4 common home recipes

How to prepare savory solyanka - 4 common home recipes

Solyanka is a tasty soup that can often be seen on the menu of cafes and restaurants. How to prepare a savory hodgepodge at home so that it turns out equally tasty and appetizing?

To make the hodgepodge delicious, you need to know a few tricks. There are not very many of them, it is easy to understand. By following these points, you can prepare a really cool dish, no worse than a restaurant dish.

Content:

What will be needed to make savory soyanka

In terms of price, it is even more expensive than the popular borscht, because it contains expensive ingredients.

Bouillon

Solyanka can be cooked in different broths, just like borscht. Most often, cooks use beef or chicken. Solyanka dish is quite nutritious due to the smoked meats, so it is better to use low-fat broth.

Smoked meats

If you want the hodgepodge to be tasty, take different types of smoked meats. There are 5 or 6 types. This could be smoked chicken fillet, bacon, balyk, ham, sausage, sausages, etc.

For the best taste, they need to be thinly sliced and fried in a dry frying pan. Do not take cheap smoked meats, they will only spoil the dish. Solyanka is not a cheap soup and requires high-quality ingredients.

cucumbers

This is an essential ingredient. You can take salted or pickled cucumbers. Try before preparing the dish, they should be tasty and moderately sour.

Olives

You can buy a can of cheap olives and throw them all into the pan, but this is not true. It’s better to take much fewer olives, but of good quality. They should be large, with a rich taste.

To ensure that olives retain their own taste, add them directly to the plate. It is enough to add one or two pieces to each serving. You can also use greenish olives instead of olives in hodgepodge. They have a special taste.

Only in this case, do not add pickled cucumbers, otherwise the hodgepodge will turn out very sour.

Potato

It is not customary to add potatoes to real hodgepodge, but some housewives prefer to use it. It makes the dish the most satisfying. In this case, you need to comply with the norm.

There should be no more potatoes than the number of cucumbers. Solyanka is a dish, first of all, special, and only later nourishing. Therefore, add very little of it; one piece per three-liter pan is completely enough.

What types and recipes of solyanka can be prepared at home?

In fact, we constantly associate the Solyanka dish with a traditional recipe - made from various meat delicacies. But do not forget that this soup can be prepared using other methods.

Traditional meat solyanka

For this recipe you will need a number of types of deli meats.

Chop the meat ingredients into small pieces and fry in a dry frying pan.
Separately, fry the onion in a frying pan until transparent and add pickled cucumbers to it.
Simmer for two minutes and add tomato paste.
Place smoked meats, fried pickled cucumbers and capers into a pan with hot meat broth.
Cook for 10 minutes.

Add olives and lemon to each serving. Serve to the table!

Regular solyanka with chicken and potatoes

The most common and satisfying option.

Boil a piece of chicken until done.
Fry the onions in a frying pan until transparent, add the carrots and simmer for two minutes.
Add pickles, tomato paste and garlic.
Fry the bacon and smoked sausage separately.
Remove the meat from the broth, add potatoes and pieces of boiled chicken fillet, cook for 10 minutes.
Then add smoked meats, fry, pour in a little brine from olives and pickles, cook for 5 minutes.
Add a few olives and lemon to each serving.

How to prepare a delicious hodgepodge with reddish fish?

This recipe for fish solyanka is not so popular, but it’s worth trying to cook, so you can vary your home menu.

Cook fish broth.
Fry the onion until translucent, add the carrots and simmer for two minutes. pour in tomato paste, capers and spices.
Cut fillets of reddish and snow-white fish into pieces, put in broth, cook until tender.
Add the roasted vegetables, olives and olives, cook for two minutes.
Thinly slice smoked or lightly salted salmon. Chop fresh parsley and lemon.
Pour the hodgepodge into plates.
Add smoked or lightly salted salmon, parsley and lemon to each serving.

Cooking savory hodgepodge after the holidays (video recipe)

The holidays have passed, we've had our fill of delicacies and you can smoothly switch to a traditional, home-made menu. There were probably some foods left in the refrigerator that didn’t have room on the gala table. So we’ll prepare a tasty hodgepodge of them.

By trying different recipes, you can choose the one that suits you best. Solyanka, like borscht, can be steeped for two hours. Then it comes out tastier. This soup is served with sour cream.

Homemade Solyanka

Solyanka “Homemade”

The husband was driving home from another town and stopped to eat at a roadside cafe. I ordered hodgepodge and realized that its only advantage was that it was hot. Upon arrival home, my lover asked me to cook homemade hodgepodge.

Homemade solyanka with chicken hearts

My husband and I are ready to eat this hodgepodge several times a day. I use the highest quality, freshest and natural products for it, and not what is left in the refrigerator. Just wild mushrooms, collected and roasted yourself, what are they worth! My friend, Natasha, every time I cook hodgepodge, always comes to taste it, and says that she has never eaten anything tastier than it. And I agree with her!

Homemade Solyanka (meat)

A very tasty and satisfying first course. It is prepared quickly, and the result constantly exceeds expectations. Before our marriage, my husband didn’t like solyanka, but now he says that this is the most delicious dish. I would like to share my recipe with you, maybe someone will need it.

Homemade Solyanka

I really like this dish because it is hearty, tasty and lasts for a number of days, even for lunch or dinner. Go for it

Homemade solyanka . Homemade Solyanka is the first hot dish. It has a slightly salty taste due to the presence of a salty product or several salty products. Quite a thick and rich soup, with a huge variety of ingredients.

Solyanka involves seasoning it with 3-5 types of meat ingredients mixed together. Solyanka can be seasoned with a mix of finely chopped sausages, sausages (1-2 types), boiled meat, boiled chicken, boiled tongue, and so on.

Before adding the main meat ingredients to the homemade hodgepodge, the soup itself should be almost ready. To make it, crushed vegetables - onions, carrots, tomatoes - are sautéed in a multicooker bowl or in a cauldron. Then crushed pickled or pickled cucumbers are added to them (some homemade solyanka recipes contain sauerkraut). Finally, chopped potatoes and water or broth are added to the vegetables. Boil vegetables over low heat until cooked, add cooked meat (sausage ingredients) 5 minutes earlier.

Solyanka is usually seasoned, in addition to spices and seasonings, with chopped herbs, a slice of lemon and lemon juice, capers or olives. Serve hot. If you wish, you can serve sour cream separately with the soup.

Solyanka is delicious with flatbreads, unleavened, with yeast, also with toast, fried bread, croutons, crackers.

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

Adding an article to the newest selection

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 along 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 along 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 together 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!

How to cook solyanka: 5 recipes and 5 secrets

With meat, fish, mushrooms and vegetables, the soup will be hearty, fragrant and very tasty.

Solyanka can be meat, mushroom and fish, but there is no traditional one. After all, almost all housewives prepare soup from what they can find in the kitchen. You can also modify the recipes collected below to suit your own taste: exclude, add or replace some ingredients. The main thing is to remember a few fundamental rules.

5 secrets of delicious hodgepodge

Usually, the soup includes several main products, that is, various types of meat, mushrooms, and fish. The larger the component, the tastier.
Real hodgepodge must be sour and salty. Therefore, put at least some of the following ingredients into it: pickles, their brine, olives, capers, salted or pickled mushrooms, tomatoes, tomato juice or paste.
Salt the soup carefully: the ingredients are already salty.
Let the finished hodgepodge brew under the lid for 15–20 minutes. By the way, the soup will become even tastier the next day.
When serving, add a slice of lemon, sour cream and chopped herbs, such as green onions, dill and parsley.

1. Mixed meat hodgepodge

Instead of pork, you can take beef, and instead of sausages, sausages or boiled sausage. If you add even more meat, the soup will be richer.

Ingredients

350 g pork;
2 onions;
250 g smoked sausage;
250 g ham sausage;
4 pickled cucumbers;
2 tablespoons vegetable oil;
2 tablespoons of tomato paste;
100 g olives;
2 sausages;
100–120 ml cucumber pickle;
salt - to taste;
greens, sour cream, lemon - for serving.

Manufacturing

Place pork in a pan of cool water. Bring the water to a boil and skim off the foam. Cover the pan with a lid and let the meat cook.

Cut the onion into large pieces, and the sausage and cucumbers into small strips. Heat the oil in a frying pan and fry the onion until golden brown. Add the sausage and cook, stirring, for a few minutes. Add cucumbers and stir.

Place tomato paste in a frying pan, add a little water and stir well. Cover with a lid and simmer for approximately 15 minutes.

Cut the boiled meat into the same strips as the other ingredients. Add chopped meat, roast, olives and sausage slices to the hot broth. Pour in the brine, stir and add salt.

Bring the soup to a boil and remove from heat. Before serving, sprinkle the solyanka with herbs, add sour cream and a slice of lemon.

find out

How to cook borscht according to a traditional recipe

2. Mushroom solyanka

This common recipe makes the soup rich, savory, and flavorful. All thanks to various mushrooms - dried, pickled and fresh.

Ingredients

50 g of all dried mushrooms;
300 g of all pickled mushrooms;
300 g of new champignons;
4–6 tablespoons of vegetable oil;
salt - to taste;
2 onions;
2 tablespoons of tomato paste;
1 tablespoon soy sauce;
50 g olives;
lemon - for serving.

Manufacturing

Pour a little hot water into the dried mushrooms and let them soften. The time depends on the type of mushroom, so determine readiness by eye and touch. Later strain the liquid, pour into a saucepan and dilute with clear, cool water.

Cut all the mushrooms into large pieces. Heat some oil in a frying pan and fry the freshest champignons until golden brown.

Place the pan on the fire and put all the mushrooms there. Season with salt.

Cut the onion into half rings and sauté in the remaining oil. Add tomato paste, stir and simmer for a couple of minutes. Place the onion in the pan, bring the broth to a boil and cook for about 5 minutes.

Add soy sauce and olives and remove the solyanka from the heat. Serve the soup with lemon wedges.

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3. Fish solyanka

To make this hodgepodge, you can use salmon, pink salmon, salmon, trout or other reddish fish.

Ingredients

3 onions;
1 carrot;
½ reddish bell pepper;
3 tablespoons vegetable oil;
salt - to taste;
2 tablespoons of tomato paste;
2 bay leaves;
a few black peppercorns;
2 tomatoes;
700 g of any reddish fish;
100 g olives;
2 tablespoons lemon juice;
ground black pepper - to taste;
lemon, greens - for serving.

Manufacturing

Cut two onions, carrots and peppers into narrow strips. Place the onion in a frying pan with heated oil and fry until golden brown. Add carrots and sauté for a couple more minutes.

Add pepper and simmer vegetables for 6-7 minutes. Season the roasted vegetables with salt, add tomato paste, stir and cook for a few more minutes.

Place bay leaf, black peppercorns, whole tomatoes and coarsely chopped pieces of fish into a saucepan with bubbling water. Stir, cover with a lid and bring the water to a boil.

Remove the foam from the broth and salt it. Place the whole peeled onion in the pan, cover with a lid and cook for approximately 10 minutes. Remove the tomatoes.

Add the fried vegetables to the broth, cover with a lid and cook for another 10–15 minutes until the fish is ready. Meanwhile, peel the tomatoes and grate on a large grater. Place them in the soup.

Add olives, lemon juice, salt, ground pepper, a little herbs and a couple of lemon slices to the hodgepodge. Remove the pan from the heat and remove the onion and bay leaves. Before serving, garnish the soup with herbs and lemon slices.

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4. Solyanka with chicken and potatoes

An option for those who cannot imagine soup without potatoes. Although it is usually not added to hodgepodge.

Ingredients

1 chicken breast on the bone (700 g);
300 g smoked chicken;
5 pickles;
3–5 potatoes;
2 onions;
2 tablespoons vegetable oil;
200 g tomato paste;
100 g olives;
salt - to taste;
ground black pepper - to taste;
lemon, sour cream - for serving.

Manufacturing

Place the breast in a pan of cool water and cook for about an hour, skimming off the foam from time to time. Cut the smoked chicken, cucumbers and potatoes into medium cubes, and the onion into small ones.

Fry the onion in hot oil until golden brown. Add tomato paste, stir and simmer for a couple of minutes.

Chop the boiled meat into medium cubes. Place all the chicken, potatoes, cucumbers, roast and olives into the bubbling broth. Stir, season with salt and pepper and cook the hodgepodge for another 15 minutes under the lid. Serve the soup with sour cream and a slice of lemon.

Take note

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5. Vegetable solyanka with beans and mushrooms

Beans will make the soup more filling, and mushrooms and vegetables will make it tastier and more aromatic.

Ingredients

150–200 g dry beans;
½ reddish bell pepper;
1 carrot;
3 pickled cucumbers;
1 onion;
3–4 tablespoons of vegetable oil;
200–250 ml cucumber pickle;
1 tomato;
3–5 cloves of garlic;
3 tablespoons of tomato paste;
4–6 champignons;
200 g green beans;
100 g olives;
salt - to taste;
ground black pepper - to taste;
greens, lemon, sour cream - for serving.

Manufacturing

Soak and then cook the beans until tender. If you don't have time for this, you can use canned beans.

Cut the peppers, carrots and cucumbers into small strips, and the onions into half rings. Lightly fry the vegetables in a frying pan with heated oil and pour in the brine.

Take a blender, knife or grater and chop the peeled tomato and garlic. Place them in a frying pan along with tomato paste, stir and simmer for about 15 minutes.

Cut the champignons into large pieces and fry separately in hot oil until golden brown.

Place green and boiled beans, roasted beans, mushrooms and olives in a saucepan with bubbling water. Season with salt and pepper. Bring the soup to a boil and remove from heat. Serve solyanka with herbs, a slice of lemon and sour cream.