Solyanka: the most delicious recipes

Solyanka soup occupies a special place among the first courses of Russian cuisine. The recipe for this traditional dish is lost deep in history. After all, any person prepares it using local culinary preferences. So in Rus', to achieve a special sourness, housewives added pickles or marinades from them. The inhabitants of the Caucasus regions cooked broth with a lot of lamb meat. The broth came out rich. The meat was used in such large quantities that the spoon practically stood in the plate. In Mediterranean regions, the soup is prepared with the addition of lemons, olives, and capers. These ingredients give off a subtle aroma and pleasant sourness.

Among the most profitable criteria were modern chefs. Having studied the traditions and culinary solutions of various peoples, they come up with the perfect hodgepodge. Meat, traditional - the recipe for the first course can be prepared to suit any taste. For it to be successful, it is important to observe several common aspects:

You can cook the first dish in meat, mushroom or fish broth. In the standard, you need to add several varieties (types) of the product. For example, if it is a meat broth, then they put beef, lamb or pork, sausages, and sausages in it.
The appropriate sourness is achieved by adding lemon, olives, pickles, capers, and tomatoes. To make the taste spicy and salty, add cucumber pickle.
Season the soup with parsley or dill, and add freshly ground pepper. When serving, be sure to add sour cream.
Solyanka is considered a good basis for culinary tests. The recipe can always be supplemented with any of your products. For example, add fried champignons, pickled mushrooms or smoked breast.
A successful soup is one that has a tangy and spicy taste. It comes out especially rich the next day.

Meat solyanka team

“Selyanka” - this is exactly the name this soup had earlier, according to culinary historians. To make it, they used offal and the remains of various goods. Over time, the quality of goods increased. Pieces of various meats were put into the soup and everything was cooked in one cauldron. Now such a base has become traditional. We suggest you study the recipe for hodgepodge of meat mixture below.

You will need:

400 gr. pork shoulder;
400 gr. beef pulp;
150 gr. smoked ribs;
100 gr. boiled sausages;
150 gr. hunting sausages;
1 carrot;
2 onions;
2 potato tubers;
10 pieces. olives;
4 pickled cucumbers;
2-3 bay leaves;
1 tbsp. l. capers;
2 tbsp. l. tomato paste;
6 pcs. peppercorns;
1 tsp. salt;
100 gr. sour cream;
3-5 sprigs of parsley.

Meat solyanka team

How to cook:

Rinse the meat, put it in a pan, fill it with water.
Place over high heat and bring to a boil.
Drain off the water along with the foam.
Rinse the meat and put it back in the pan. The meat solyanka recipe is designed for a 3-liter container.
Peel the onions and carrots, rinse.
Place 1 onion, cut in half, into the pan with the meat, but do not cut all the way.
Add whole carrots to the pan. Pour in water and bring to a boil over low heat.
Skim off any foam if it has formed.
Cook for 1.5 hours. While the broth is cooking, prepare all the ingredients for the dish.
Peel the potatoes and cut into small cubes. Place in a bowl, fill with water.
Cut the onion into thin half rings and place in a bowl.
Cut the cucumbers into narrow strips or grate them using a Korean carrot grater.
Cut the olives into rings.
Place olives, cucumbers and capers in a bowl.
Cut the smoked ribs into portions, one rib at a time, so that the soup comes out fragrant with mixed meat solyanka. The traditional recipe involves cutting the meat into strips. We recommend making this after an hour of cooking.
Remove the meat from the soup, cut into slices, then into strips. Place the product back into the broth and continue cooking. If there is a bone, do not rush to remove it.
Cut sausages and hunting sausages into slices.
Now let's prepare the dressing. Heat a frying pan or saucepan with a small amount of oil. The dressing with butter will be tastier. But you can also use sunflower or olive oil.
Place the onion on a heated surface and fry the half rings until translucent. The time depends on the thickness of the tenderloin.
Add sausages and sausages from the bowl, simmer all the products together. With this dressing you will get a delicious meat hodgepodge. Continue the step-by-step recipe with photos by adding tomato paste.
Stir, after 2-3 minutes dilute the contents with 2 scoops of broth. Simmer for 3-5 minutes, turn off.
Remove carrots and onions. Boiled vegetables can be used to make another dish.
Add potatoes, peppercorns, and bay leaves to the pan. Cook for 10 minutes.
Add the dressing, smoked ribs and a bowl of prepared pickles (cucumber, olives, capers). Cook the soup for 10 minutes, adjust the salt content. Please note that it contains salty ingredients.
Turn off the heat and let the dish sit for about 20-30 minutes.
Chop the greens.
Divide the soup into bowls. Sprinkle with a pinch of herbs, add a spoonful of sour cream, and serve.

Fish solyanka

Far from fish soup and not a meat dish at all. If you want to pamper yourself with an exciting flavor combination, fish solyanka is for you. The soup, a traditional fish recipe, comes out tasty and rich. To make it, use boiled sea fish, salted, dried varieties of the catfish, cod or sturgeon family.

You will need:

600 gr. hake fillet;
200 gr. lightly salted salmon;
200 gr. dried fish (perch, bream or another option);
150 gr. shrimp or crab sticks;
1 carrot;
2-3 bay leaves;
300 gr. onions or green onions;
4 potato tubers;
3 pickled cucumbers;
2 tbsp. l. tomato paste;
Salt, herbs for taste.

Fish solyanka

How to cook:

Cooking speed is a fundamental advantage that fish soup has. The traditional recipe can be supplemented with 200 grams if desired. finely chopped, lightly fried champignons.
Peel the vegetables and rinse.
Cut the potatoes into small cubes.
Grate the carrots.
Chop the onion into cubes, if using greenish ones, into small rings.
Cut the cucumbers into small cubes.
Rinse the fish and cut into pieces.
Place a saucepan with 3 liters. water on fire.
Place raw fish and potatoes in it and bring to a boil over low heat. Add bay leaf.
Heat a frying pan with 2 tbsp. l. sunflower or a small piece of butter.
Before preparing hodgepodge at home, continue the recipe by preparing the dressing. Place onions and carrots on a hot surface. Fry until soft, 5-7 minutes, stirring frequently.
Add cucumbers, stir. Cover with a lid and simmer for 5-7 minutes.
Add tomato paste and 1 ladle of broth from pan.
Cover with a lid and simmer for another 5-10 minutes.
While the dressing is simmering, prepare the fish additives. Cut the salmon and dried fish into small pieces.
Chop the crab sticks into cubes. If using shrimp, peel and prepare the flesh.
After 30 minutes of cooking the main broth, add the dressing prepared in the pan.
Stir, add pieces of dried and lightly salted fish, crab sticks and/or shrimp.
Cook for 5-10 minutes, adjust the taste with salt and aromatic herbs.
Turn off the heat and let sit for 20-30 minutes with the lid tightly closed.

Mushroom solyanka

From this recipe you will learn how to prepare mushroom solyanka. By following the usual tips, you will end up with a hearty, fragrant dish with a rich mushroom flavor. This is a good option for those who do not consume animal proteins and/or fast.

Solyanki

Although we have placed hodgepodge in the soups section, we admit that perhaps this is not entirely correct. So, thick hodgepodge is faster than the second dish than the first. Well, that’s why it’s a hodgepodge! After all, it’s not for nothing that in Rus' every confusion and mishmash was called “hodgepodge.” The ancestor of modern solyanka - “selyanka” (from the word “village”), was prepared on huge holidays as a common dish: one would bring fish or meat, another would bring vegetables, another would bring cereal.

Solyanka "Southern"

The ingredients in the Yuzhnaya solyanka recipe are for a 3-liter pan. Serve the solyanka immediately, hot. When serving, you can add boiled rice and herbs to the soup if desired. This hodgepodge will not only warm you up well in the cool season, but will also fill you up forever.

Solyanka in a slow cooker

The solyanka in the slow cooker came out very tasty, fragrant, and rich. The soup has a rich broth and the meat melts in your mouth. In addition to the veal, smoked sausage and ham were added to the hodgepodge.

Fish solyanka (from carp)

I made fish solyanka from meaty carp. The broth was cooked on the spine and head that remained after cutting the fillet, having previously removed the gills and eyes from it so that the broth would not become bitter. The solyanka turned out rich and satisfying. Don't forget to salt it.

Mushroom solyanka in a frying pan

Dedicated to fans of sauerkraut in all its variations. The dish is seasonal, Lenten. Mega-budget, authentic within the framework of regional traditions and easy to implement.

section: Cabbage recipes

Solyanka with beef and sausage

In Rus', all sorts of confusion is a “hodgepodge”. The ancestor of modern solyanka - thick soup 'selyanka' (from the word village), was prepared on huge holidays as a common dish: one would bring fish or meat, another - vegetables, another - cereals. It turns out quite filling.

Cabbage solyanka with fish

Cabbage solyanka with fish: a recipe for Russian cuisine.

section: Cabbage recipes

Cabbage solyanka with honey mushrooms

Cabbage solyanka with mushrooms is a common, simple dish that is accessible to any housewife. It doesn’t take much time, it’s prepared from the most common ingredients – cabbage and mushrooms.

section: Cabbage recipes

Pork solyanka

1 garlic sausage, approximately 120g, 2 tablespoons olive oil, 4 pieces of smoked pork belly without fat, 120g garlic sausage, cut into slices, 1 medium onion, cut into thin rings, 2 medium carrots, cut into thin circles, 450g sauerkraut, wash and squeeze, 425 ml chicken broth base, 120 ml dry white wine, 6 juniper berries (optional), 1 teaspoon caraway seeds, 1 bay leaf, 700 g potatoes, cut into cubes, 1/4 teaspoon salt ground dark pepper , 2 finely chopped pickled cucumbers and fresh dill for decoration

Solyanka unique in pots

potatoes, pickled cucumbers, carrots, champignons (canned), garlic, boiled sausage, onions, smoked sausage, lemon, smoked brisket, olives, tomato paste, dill, parsley, salt, pepper, corn (canned)

Solyanka with pearl barley

beef, ham, beef tongue, potatoes, pearl barley, olives, pickles, onions, tomatoes, tomato paste, lemon

Homemade solyanka with salted lemons

chicken or beef, carbonate, ham, hunting sausages, leeks, carrots, tomatoes, garlic, potatoes, pickled cucumbers, pickled lemons, tomato paste, olive oil, salt, black and red pepper, olives, capers, sour cream.

Solyanka with hunting sausages

onions, butter, meat broth, tomato paste, pickles, bell peppers, bay leaves, potatoes, hunting sausages, capers, sugar

Vegetable solyanka with mushrooms

dried white mushrooms, carrots, onions, pickled cucumbers, green peas, potatoes, tomato paste, olives, butter, lemon, herbs, salt, sour cream

Solyanka meat

meat bones - 250g, meat (pulp) - about 100g, boiled ham (ham with skin) - about 50g, sausages - 2-3 pcs., kidneys - 2-3 pcs., onions - 1 small onion, pickled cucumbers - 2 pcs. medium size, capers - 20g, olives - 5-7 pcs., olives - 2-5 pcs., tomato puree - 2 tbsp., butter - 1 tbsp., sour cream - 2-3 tbsp. ., lemon - 1/5 part, bay leaf, peppercorns, herbs

Watery solyanka with meatballs according to an old recipe

fish broth - 1.5 cups, fresh cabbage - 60g, salted or pickled mushrooms - 2-3 tbsp, pickled cucumbers - 2-3 pcs., tomato puree - 1 tbsp, olives (pitted) - 5 -6 pcs., lard - 20g, smoked herring - 2-3 small pieces, onion - 1 small onion, butter - 1 tbsp, herbs, salt, fish fillet - 40g, krill meat (shrimp) - 10 g, milk - 1 tbsp, onion - 1/4 onion, butter - 1 tsp, wheat bread - 1 slice, flour - 1 tsp, egg - 1/4 pcs., pepper dark ground, salt

Lenten mushroom solyanka

dried mushrooms - 10g, fresh mushrooms - 50g, pickled mushrooms (honey mushrooms) - 10g, pickled cucumbers - 1-2 pcs., onions - 1 small onion, pickled cucumbers - 3 pcs., olives (pitted) - 5-6 pcs., capers - 20g, olives - 3-4 pcs., tomato puree - 1-2 pcs., butter - 1 tbsp., sour cream - 2 tbsp., lemon, bay leaf, dark peppercorns , greens, salt

Solyanka from sour cabbage with meat

sauerkraut - 1.2 kg, onions - 3-4 onions, mushrooms - 6 pcs., flour - 1 tbsp, butter - 1 tbsp, fried ham (or fried pork) - 400g, sausage, game , salt, pepper, bay leaf

Solyanka Ukrainian

boiled or fried veal kidneys, fried meat, boiled pork, lard, onions, garlic, tomato paste, pickled cucumbers, capers, sour cream, lemon, ground red pepper, herbs, salt

Homemade solyanka with horse mackerel

mackerel, onions, pickled cucumbers, carrots, parsley root, capers, tomato puree, butter, potatoes, green onions, parsley, bay leaf, dark peppercorns, salt.

Solyanka from poultry and game

goose, hazel grouse or gray partridge, onions, pickled cucumbers, capers, black olives, tomato puree, butter, sour cream, lemon, bay leaf, peppercorns, herbs

Solyanka Donskaya

sturgeon, head, carrots, parsley root, capers, black olives, tomatoes, tomato puree, butter, lemon, bay leaf, herbs, dark pepper (ground), salt

Solyanka with custard dumplings

meat products (beef, tongue, lamb sausage, smoked lamb), onions, pickled cucumbers, tomato puree, butter, bay leaf, pepper, herbs, flour, butter, egg, broth

Solyanka made from offal

tongue, heart, beef kidneys, udder, meat bones, onions, pickled cucumbers, capers, olives, tomato puree, butter, sour cream, lemon, herbs, salt.

Meat solyanka with rice

beef meat, tongue, kidneys, ham, sausages, rice, onions, pickled cucumbers, capers, tomato juice, olives, butter, sour cream, lemon, herbs, salt

Solyanka in Kazakh

bones, beef, lamb sausage, kazy (horse sausage) or smoked lamb, beef tongue, onion, pickled cucumbers, tomato puree, butter, sour cream, dark pepper (ground), bay leaf, salt, wheat flour, butter , testicle

Solyanka semi-liquid meat

pork, sausage, kidneys, lard, sauerkraut, tomato puree, onion, carrots, parsley root, rutabaga, flour, herbs, dark pepper (ground), salt

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.

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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

How to make perfect chicken broth and 4 soups based on it

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.

Solyanki

Solyanka recipes

A total of 14 recipes posted

Solyanka traditional “Homemade”

Ah, hodgepodge, with pleasant sourness and sweetness, with a gentle taste of smoked meats. Well, who doesn't love her? Solyanka recipes.

Ingredients

Beef pulp - 300 g
Potatoes - 1 pc.
Smoked sausage – 50 g
Green onion – 5 feathers
Onions - 2 pcs.
Pitted olives - 50 g
Refined sunflower oil – 20 ml
Carrots - 1 pc.
Pickled cucumbers - 3 pcs.
Sugar - 1 g
Smoked pork belly – 80 g
Sour cream – 50 g
Milk sausages - 3 pcs.
Tomato paste - 15 g
Fresh dill – 10 sprigs

Meat solyanka with mushrooms

Solyanka (selyanka) is an ancient dish of Russian cuisine. This is a thick soup that is prepared in meat, fish or mushroom broth.

Ingredients

Ham - 200 g
Turkey wing - 800 g
Boiled sausage – 200 g
Smoked sausage – 200 g
Bay leaf - 2 pcs.
Refined sunflower oil – 40 ml
Pickled cucumbers - 2 pcs.
Ground black pepper - 3 pinch
Salt - 1 tsp.
Tomato paste - 1 tbsp. l.
Fresh champignons – 150 g

Solyanka with chicken and sausages

Solyanka is a dish of Russian cuisine that appeared in the 15th century. The ingredients of hodgepodge have changed since then, and different ones have appeared.

Ingredients

Chicken broth - 2 l
Raw smoked sausage – 80 g
Whole chicken – 250 g
Pitted olives - 80 g
Refined sunflower oil – 50 ml
Pickled cucumbers - 3 pcs.
Fresh parsley - 3 sprigs
Sour cream - 1 tbsp. l.
Milk sausages - 3 pcs.
Tomato paste - 2 tbsp. l.

Meat solyanka with beef broth

Spicy, thick, hearty soup will especially appeal to lovers of meat and rich first courses. That's why it's especially popular.

Ingredients

Water – 3000 ml
Beef on the bone - 1200 g
Potatoes - 500 g
Boiled sausage – 100 g
Smoked sausage – 100 g
Lemon – 1 g
Onion - 1 pc.
Refined sunflower oil - 3 tbsp. l.
Pickled cucumbers - 4 pcs.
Pitted olives - 100 g
Cayenne pepper - 0.5 tsp.
Ground black pepper - 1 pinch
Fresh parsley - 0.5 bunch
Sour cream – 100 g
Salt - 1 pinch
Sausages – 100 g
Tomato paste - 2 tbsp. l.

Solyanka with chicken broth

Solyanka with chicken broth is literally not listed among the usual dishes for my family - we usually have solyanka.

Ingredients

Chicken broth - 2000 ml
Salami sausage – 100 g
Chicken ham – 350 g
Chicken breast – 400 g
Lemon - 3 pcs.
Butter - 40 g
Pitted olives - 100 g
Olive brine - 2 tbsp. l.
Milk sausages – 300 g
Tomato paste - 1 tbsp. l.

Solyanka with kidneys

Solyanka is a hearty, varied dish, it can be combined, fish, or meat. Let's cook with kidneys, because this product will give the dish.

Ingredients

Chicken broth - 3000 ml
Beef kidneys – 800 g
Sausages and sausages – 300 g
Chicken leg - 200 g
Lemon – 1 g
Carrots - 1 pc.
Pickled cucumbers – 3 g
Ground black pepper - 5 g
Cucumber brine – 50 ml
Salt - 10 g
Tomato sauce – 100 g

Fish solyanka with capers

Solyanka is one of the usual Russian soups with a sour-salty-spicy taste. Various are used for its manufacture.

Ingredients

Char – 200 g
Smoked pink salmon – 50 g
Capers - 20 g
Celery root - 50 g
Bay leaf - 3 pcs.
Green onion - 3 feathers
Onions - 200 g
Extra Virgin Olive Oil – 30 ml
Carrots – 50 g
Pickled cucumbers - 3 pcs.
Pitted olives - 10 pcs.
Allspice – 4 pcs.
Black peppercorns - 8 pcs.
Fresh parsley - 3 sprigs
Salt - 1 pinch
Soup set (head and tail) - 300 g
Tomato paste - 30 g
Fresh dill - 3 sprigs

Solyanka mixed meat in pots

Saltykov-Shchedrin said: “Russian hodgepodge must be eaten quickly and without looking.” This was due to the fact that it went into the soup.

Ingredients

Chicken broth - 2000 ml
Ham - 100 g
Capers - 30 g
Smoked chicken leg - 100 g
Chicken – 100 g
Lemon - 1 pc.
Pitted olives - 200 g
Pickled cucumbers – 350 g
Sausages – 100 g
Tomato paste - 2 tbsp. l.

Solyanka in the microwave

Everyone understands that solyanka is a spicy brine soup in a strong meat, fish or meat broth. But almost everyone is contraindicated.

Ingredients

Ham - 200 g
Boiled water – 600 ml
Raw smoked sausage – 20 g
Smoked chicken leg – 50 g
Onion - 50 g
Butter - 60 g
Carrots – 50 g
Pickled cucumbers – 50 g
Pitted olives - 20 g
Fresh parsley – 5 g
Herbes de Provence - 1 tsp.
Celery stems – 40 g
Tomato juice – 250 ml
Fresh dill - 5 g
Garlic - 1 clove

Abkhaz Solyanka (without smoked meats)

There is such a dish in Abkhazian cuisine as meat solyanka. It should not be confused with the usual village stew.