Dear guests and regular readers of the blog, we are glad to see you in our virtual kitchen.

Today we have collected for you the most delicious, classic and not so recipes for mixed meat solyanka.

Solyanka is our “after-holiday soup.” Can you guess why? 😊

Of course, because on any holiday table there is a whole assortment of sausages, cuts, and smoked meats, which are not always completely eaten.
And so that the good would not be lost, a hodgepodge was invented. Therefore, this soup usually consists of cold cuts that were found in the refrigerator.

And there are a great many recipes! We can say that every housewife prepares hodgepodge in her own way from what she has in the refrigerator.

And yet we dare to offer you some delicious recipes!

Classic thick hodgepodge

Everyone's favorite first course! Whoever tries it, you can’t pull it away by the ears.

Ingredients:

• Pork or beef meat
• Boiled, raw smoked sausages, etc.
• Chicken fillet
• Hunter's sausages
• Smoked bacon (or any smoked meat)
• Meat broth - 2 l
• Onion - 200 g
• Pickled cucumbers - 150 g
• Olives with juice - 350 g
• Tomato paste - 2 tbsp. l
• Vegetable oil - 2 tbsp. l
• Butter - 1 tbsp. l
• Lemon juice - 1.5 tbsp. l
• Bay leaf - 2 pcs
• Salt, black pepper - to taste
• Sour cream, herbs, slices of one lemon, olives - for serving

Preparation:
According to the recipe, we need broth; for it, you can boil beef and chicken together. We cook according to all the rules - cook for an hour and a half, remove the foam so that the broth is golden, transparent and beautiful.

Add some salt, but a little. When the soup is ready, if it is not salty enough, you can add more. Since we plan to have many more sour and salty ingredients, it is better to add salt at the end.

Cut sausages, smoked meats, etc. into small cubes.

Chop the onion and fry it in a frying pan until golden brown in olive oil with the addition of butter. The taste will be incredible thanks to this! Next we send our cold cuts.

There is no need to fry the meat too much; let it remain juicy. Add tomato paste and mix everything well.

The result is a beautiful and bright roasted meat that smells simply stunning.

All we have to do is fill it with broth. At this stage, you can adjust the density of the future hodgepodge. If you like it thinner, pour in all the broth; if it’s thicker, then you don’t have to pour out some of the broth.

Simmer the chopped cucumbers for three minutes with a small amount of water and also add them to the hodgepodge. This is necessary in order to soften them. If you like crispy cucumbers in hodgepodge, then you can skip this step and immediately throw them into the soup after slicing.

We also add bay leaf, dry chili pepper and ground black pepper. Add lemon juice. It will give the hodgepodge an interesting sourness.
And also now that we have added all the acidic ingredients, it’s time to taste for salt and adjust this parameter to your taste.
Let the soup simmer for 5 minutes.

The olives can be cut into rings or left whole. We cut them into rings, but left a few whole ones for serving.

We also put the olives in the hodgepodge. You can also pour half a glass of the dark water in which the olives were preserved into the hodgepodge. But this is very much for everyone, so add to taste.

After adding the olives, wait until the soup boils confidently again and turn it off.

Solyanka is ready! Serve in portioned plates, with lemon and sour cream, garnished with olives and your favorite herbs.

As you can see, hodgepodge is very easy to prepare. Incredible aroma and taste! Bon appetit to you!

Solyanka meat mix with smoked meats

Very tasty solyanka, watch the video tutorial:

The soup turned out very beautiful and tasty!

Solyanka meat soup with potatoes

Option with potatoes. Why not try it if you like it?

In fact, you can’t spoil this soup with potatoes; it will tolerate any flavor variations and will still be very tasty!

Ingredients

• Beef on the bone – 500g
• Smoked meats – 1kg
• Potatoes – 4 pcs.
• Onion - 1 piece
• Carrots - 1-2 pcs
• Pickled cucumbers – 400g + brine
• Salted tomatoes - 1-2 pcs
• Olives - 200 g
• Tomato paste - 3 tbsp. l
• Lemon
• Greens for serving
• Bay leaf - 2 pcs
• Salt, pepper - to taste
• Vegetable oil

Preparation

Boil rich beef broth. Cook for about 1.5 - 2 hours, skimming off the foam.

Then remove the boiled meat from the finished broth, remove it from the bone and cut it. Return the pieces to the broth.

We peel the potatoes, cut them and also put them in the broth.

Chop the onion and carrots and fry in a frying pan until golden, mix with tomato paste.

Chop the cucumbers and also put them in the frying pan, mix everything and fry for 1 minute.

Then pour brine into the frying pan, add chopped salted tomatoes without skin and simmer all together for 10 minutes.

Place the prepared vegetables into the meat broth.

Now it’s the turn of the smoked meats; they need to be chopped into arbitrary pieces, fried until golden brown and also added to the soup.

Check for salt/pepper and cook until the potatoes are done. Add olives and bay leaves two minutes before cooking.

Bon appetit!

Solyanka mixed meat with capers

Great recipe, not quite classic, but very tasty!

Ingredients

• Beef – 200 gr
• Turkey – 200 gr
• Smoked chicken legs - 2 pcs
• Hunting sausages – 3 pcs.
• Milk sausages – 2 pcs.
• Ham, boiled and smoked – 50 g
• Smoked sausages – 2 pcs.
• Pickled cucumbers, barrel - 300 g
• Medium sized carrots - 1 pc.
• Onions - 3 pcs.
• Tomato paste – 50 gr
• Paprika paste – 10 g
• Bay leaf - 2 pcs.
• Black peppercorns - 1 tsp.
• Vegetable oil - 1 tsp.
• Olives, pitted – 50 g
• Olives, pitted - 50 g
• Capers - 2 tsp.
• Sugar - 1 tsp.
• Sour cream, for serving
• Lemon – 1 piece
• Parsley, for serving
• Salt, pepper - to taste

Preparation

Let's start with the broth. To do this, put the beef and turkey in a pan, fill it with water and put it on the fire.

We also put the peeled onion, carrots and peppercorns there. No need to add salt.

Cook the broth over low heat for an hour and a half. Don’t forget to remove the foam so that the broth is clear.

While the broth is being prepared, there is time to prepare the filling for the hodgepodge.

Chop the onion and place it in a heated frying pan (or better yet, in a deep saucepan), fry until transparent.

We also cut the cucumbers into small cubes and add them to the onions, and also mix them with tomato paste.

Fry everything together for another 2-3 minutes.

At this stage, you can add about 100 ml of brine to the onions and cucumbers (this is optional). We also add two ladles of broth so that the contents of the pan are not fried, but stewed. Add sugar and stir well.

Leave to simmer over low heat for 15 minutes.

During this time, chop all the meat ingredients into cubes, sausages and sausages into circles. Remove the skin from the smoked chicken and cut it into pieces.

Remove the boiled meat from the finished broth and cut it into pieces.

First add tomato-cucumber dressing, bay leaf, then meat to the broth.

Let the hodgepodge boil, cook for 2 minutes and turn off.

Chop the olives and olives as desired and add them to the prepared soup.

Salt and pepper at the end. It is advisable to let the soup brew for 20 minutes.

Serve with sour cream, lemon and herbs! Yummy!

Meat solyanka with cabbage and mushrooms

A very appetizing variation of solyanka, thick and rich with delicious salted mushrooms and cabbage. Try it!

Ingredients

• Beef – 1kg
• Chicken thighs without skin – 0.5 kg
• Ham – 150g
• Any sausages – 150g
• Fresh cabbage – 300g
• Salted mushrooms – 100-150g
• Pickled cucumbers – 150-200g
• Cucumber brine 200-300ml
• Tomato paste - 2 tbsp. l
• Small tomato - 50-70g
• Onion - 1 pc.
• Olives – 50-100g
• Capers – 1 tbsp
• Salt/black pepper/allspice - to taste

Preparation

First, cook the beef broth for 1.5 hours over low heat. It will be delicious if the beef has fat.

Add the chicken 40 minutes before the broth is ready.

When the broth is ready, remove the meat and disassemble it into appetizing pieces.

We also grind ham and sausages (instead, you can take any other meat products - boiled or raw smoked sausage, smoked meats, sausages).

Fry them with tomato paste and onions and add to the boiled meat.

We chop the cabbage not very finely and also put it in the pan.

Next we add salted mushrooms. If they are not too large, then you don’t have to cut them.

Cut the cucumbers into slices, add a spoonful of capers, pitted olives, and finely chopped tomato.

Bring our broth to a boil, pour the brine into it.

Pour broth over all ingredients. Solyanka already looks amazing, it is really very thick and appetizing.

All that remains is to check for salt and pepper to taste.

Bring the hodgepodge to a boil, reduce the heat to low and simmer for 15 minutes until the cabbage is cooked.

Serve with sour cream, herbs, lemon. This is such a bold recipe for those who love experiments!

Here is a selection of solyanka recipes, in some ways they are similar, but in others they are completely different.

Any recipe can be modernized and the ingredients you need can be added or removed.

Eat hodgepodge for your health and come back to us for new delicious recipes!

Previously, Solyanka was considered a village dish. She even had a corresponding name - “village woman”. Now this dish is on restaurant menus. The cooking principle has remained virtually unchanged - they still use several types of meat, pickles and tomato paste. Several interesting options for how to cook hodgepodge are presented below.

How to cook solyanka

In general, solyanka soup can be made from whatever is in the refrigerator. The only condition is the presence of olives or black olives, pickles, lemon and meat. In the traditional way of preparing solyanka, the dish resembles cabbage soup with pickle. Although anything you find in your kitchen can be added. Making hodgepodge welcomes experimentation.

Solyanka - recipe with photo

Whatever delicious solyanka recipe you choose, in any case, its peculiarity will be a sourish tint. It is obtained by using cucumber pickle. You can take almost any meat - boiled pork, smoked sausage, corned beef, ham or the simplest sausages. If you use several of them at once, you can get a hodgepodge soup.

Classic meat solyanka

Number of servings: 4 persons

Calorie content of the dish: 98 kcal

Purpose: for lunch

If you use the classic solyanka recipe, you will get a hearty and flavorful soup. It is based on a not very fatty broth, and the meat used is sausage with sausages and smoked meats. A simple solyanka recipe does not involve seasoning with potatoes. You can add it if you want a thick and satisfying broth. For dressing you need olives and tomato paste.

• pickled cucumber – 3 pcs.;
• beef – 300 g;
• sausages – 6 pcs.;
• carrots, onions - 1 pc.;
• tomato paste – 3 tbsp;
• canned olives – 1 can;
• potatoes – 3 pcs.;
• lemon - a few slices;
• vegetable oil - a little for frying;
• boiled smoked sausage – 200 g;
• smoked meat – 200 g;
• salt, herbs - to your taste;

1. Boil the beef, then chop it and return it to the broth.
2. Next, chop the cucumbers and onions, grate the carrots. Sauté vegetables by adding paste.
3. Place the fried vegetables into the broth and simmer the dish over low heat.
4. Finely chop the remaining types of meat and lightly fry.
5. Peel the potatoes, cut into cubes, add to the broth.
6. Next, add the fried meat products.
7. At the end, add olives, lemon and herbs.

Solyanka with sausages

Cooking time: 1 hour 30 minutes

Number of servings: 4 persons

Calorie content of the dish: 78 kcal

Cooking difficulty: medium

Using the recipe for solyanka with sausages, you can cook the soup much faster. This is a simple dish. If you have a couple of sausages lying around in the refrigerator, you can safely use them for solyanka soup. The main ingredients remain the same, so the cooking technology remains virtually unchanged. Be sure to try it - you will definitely like this easy recipe.

• tomato paste – 2 tbsp;
• pickled cucumbers – 2 pcs.;
• carrots – 2 pcs.;
• water – 2.5 l;
• spices, lemon - to taste;
• sausages – 3 pcs.;
• vegetable oil – 2 tbsp;
• onion – 1 pc.;
• olives – 2 tbsp.

1. Boil water in a saucepan, add chopped potatoes.
2. Chop the sausages into circles, quickly fry them and also add them to the broth.
3. Wash the onion and carrots and chop finely. Sauté vegetables with pasta in oil for 10 minutes.
4. Cut olives and cucumbers. Add to the broth along with the roasted vegetables. Season with spices and lemon.

Solyanka with mushrooms

Cooking time: 1 hour

Number of servings: 5 persons

Calorie content of the dish: 44 kcal

Purpose: for lunch/dinner

Cooking difficulty: medium

The following recipe for solyanka soup will appeal to mushroom lovers. They add more flavor to the soup. The mushroom solyanka recipe is also good because it is a little simpler and faster to prepare than the meat one. For this reason, every cook is simply obliged to know this dish. Mushrooms are used in several forms at once - fresh, dried and pickled.

• carrots – 2 pcs.;
• bay leaf – 1 pc.;
• fresh mushrooms – 100 g;
• lemon juice – 2 tsp;
• sauerkraut with brine – 250 g;
• onions – 3 pcs.;
• pickled mushrooms – 250 g;
• tomato – 2 pcs.;
• fresh cabbage – 300 g;
• dill - to your taste.
• peppercorns - to your taste;
• dried porcini mushrooms – 70 g;
• vegetable oil – 2 tbsp.

1. Soak dried mushrooms in 2 liters of water, after an hour put on fire, adding a whole carrot. After boiling, simmer for another 40 minutes.
2. Cut the onion into half rings, saute until transparent, then add the chopped tomatoes, simmer for another 4 minutes, then add the cabbage with brine. Season with peppercorns.
3. Next, add fresh cabbage.
4. Remove the carrots from the pan and transfer the mushrooms to a separate plate. Strain the broth itself.
5. Next add all the mushrooms.
6. Add roasted vegetables to the boiling broth.
7. Boil again, add chopped herbs and salt.

Solyanka with sausage

Cooking time: 30 minutes

Number of servings: 5 persons

Calorie content of the dish: 64 kcal

Purpose: for lunch/dinner

Cooking difficulty: medium

If you don’t have simple sausages on hand, be sure to study the recipe for solyanka with sausage. This meat product will definitely be in your refrigerator. Even a small leftover sausage will do, no matter whether it’s boiled or smoked. For dressing you will need the same olives and pickles. It is better to serve the dish with sour cream and a couple of lemon slices.

• pitted olives – 10 pcs.;
• potatoes – 5 pcs.;
• water – 3 l;
• sunflower oil – 2 tbsp;
• onion – 1 pc.;
• pickled cucumber – 2 pcs.;
• boiled and half-smoked sausage – 200 g each;
• salt, spices, herbs - to your taste.

1. Boil water in a saucepan, then add potato cubes.
2. Wash the tomatoes, cut into slices, chop the sausage into strips, and cucumbers into cubes.
3. Peel the onion, chop finely, fry in oil until transparent. Next, add tomatoes, cucumbers, sausage, simmer for 2 minutes.
4. Send the roast into the broth.
5. At the end, season with spices, herbs, olives, and salt.

How to make solyanka from cabbage

Cooking time: 3 hours

Number of servings: 5 persons

Calorie content of the dish: 156 kcal

Purpose: for lunch/dinner

Cooking difficulty: medium

This dish will definitely make your mouth water. Solyanka soup with cabbage is very tasty and rich. Be sure to write this recipe with photos in your cookbook. The sauerkraut in the soup outshines almost all the ingredients. Its only competition is pork. It will be no less tasty with beef, especially in the case of meat on the bone.

• pork – 400 g;
• carrots – 1 pc.;
• sauerkraut – 125 g;
• margarine – 1 tbsp;
• parsley, salt, bay leaf - to your taste;
• onion – 1 pc.;
• tomato paste – 25 g.

1. Cut the pork into pieces and let it boil.
2. Rinse the cabbage, squeeze it out, add a little water or broth, paste and margarine. Simmer for half an hour on high heat, and then another 2 hours on low.
3. Chop the carrots and onions, sauté, then combine with cabbage. Stir and add to broth.
4. Season with bay leaf, spices, herbs.

How to cook hodgepodge in a slow cooker

Cooking time: 1 hour 20 minutes

Number of servings: 7 persons

Calorie content of the dish: 62 kcal

Purpose: for lunch/dinner

Cooking difficulty: medium

Today, preparing solyanka soup and any other food has been made much easier by a slow cooker. You just need to properly cut all the ingredients, put them in the bowl of the device and turn on the appropriate mode. Solyanka soup in a multicooker can be cooked in several programs at once. It is recommended to use such as “Stew”, “Cooking”, “Soup” or “Multi-cook”.

• lemon - half;
• pickled cucumbers – 400 g;
• tomato paste – 140 g;
• vegetable oil – 5 tbsp;
• olives – 100 g;
• smoked meats – 1 kg;
• carrots – 100 g;
• salt, bay leaf, pepper - to taste;
• onion – 150 g.

1. Fry onion half rings and grated carrots in stew mode.
2. In 10 minutes. season vegetables with paste.
3. Chop the cucumbers into smaller pieces and add them to the rest of the vegetables along with the brine. Stir, simmer for 5 minutes.
4. Cut smoked meats into small pieces and place in a slow cooker.
5. Next, add olives and lemon slices, fill with water to the maximum mark.
6. Cook in the “Soup” or “Stew” mode for half an hour.

Solyanka with beef

Cooking time: 2 hours

Number of servings: 7 persons

Calorie content of the dish: 94 kcal

Purpose: for lunch/dinner

Cooking difficulty: medium

Solyanka with beef turns out to be satisfying. A long stage in its preparation is boiling the meat. This recipe makes it easy to adjust the taste of the soup. If you add more pickles, it will be more sour. The proportions of other ingredients can also be changed at your discretion, and the step-by-step soup recipe below represents only one of the options for their combination.

• onions – 5 pcs.;
• garlic – 2 cloves;
• tomato paste – 3 tbsp;
• vegetable oil – 2 tbsp;
• salt, pepper, khmeli-suneli - to your taste;
• pickled cucumber – 2 pcs.;
• fresh herbs – 70 g;
• beef – 600 g.

1. Dry the washed meat and cut into rectangular pieces. Let it cook for 1.5 hours.
2. Chop the onion into half rings, sauté in oil until soft, then season with paste and simmer for another 5 minutes.
3. Next, remove the finished meat from the broth and add it to the frying pan with the vegetables along with the chopped cucumbers.
4. After a couple of minutes, transfer this mixture back into the pan.
5. Season with garlic, herbs, spices, and salt.

Solyanka with kidneys

Cooking time: 2 hours

Number of servings: 4 persons

Calorie content of the dish: 45 kcal

Purpose: for lunch/dinner

A more complex dish is solyanka with kidneys. This offal must first be soaked for a whole day. The water still needs to be changed every 4 hours. This procedure is necessary to ensure that the specific smell of the kidneys disappears. If this happens, then the product can be cut. Detailed cooking instructions are included in the recipe with the photo below.

• smoked chicken – 180 g;
• carrots – 120 g;
• paprika – 0.5 tsp;
• beef kidneys – 350 g;
• onion – 1 pc.;
• sunflower oil – 4 tbsp;
• olives – 50 g;
• pickled cucumbers – 3 pcs.;
• broth - 1.3 l;
• bacon – 80 g;
• potatoes – 3 pcs.

1. Cut the kidneys into small strips and sauté in half the oil.
2. Fry the bacon separately. Then add kidneys, smoked chicken, onions and carrots to it. Cook food until golden brown.
3. Season the frying with paprika, paste, and chopped cucumbers. Simmer for another 10 minutes.
4. Throw the fry into the broth, add the potatoes.
5. Simmer for another 15 minutes.

Solyanka with smoked ribs

Cooking time: 1 hour

Number of servings: 6 persons

Calorie content of the dish: 145 kcal

Purpose: for lunch/dinner

Difficulty of preparation: difficult

When preparing solyanka with smoked ribs, you will also have to tinker, but then you can devour it on both cheeks. It is better to eat the soup hot, seasoned with a spoonful of sour cream and a couple of lemon slices. Due to the ingredients used, the dish combines both the first and the second. For this reason, you can get enough of just the soup and a couple of ribs from it.

• salt, pepper - to your taste;
• smoked ribs – 400 g;
• onion – 1 pc.;
• olives – 1 tbsp.;
• bay leaf – 4 pcs.;
• tomato paste – 4 tbsp;
• sunflower oil – 3 tbsp;
• lemon – 1 pc.;
• smoked sausage – 800 g;
• potatoes - 3 tubers;
• pickled cucumbers – 6 pcs.

1. Place the ribs on the bottom of a large saucepan, add water, and simmer over low heat for 1 hour.
2. Peel the potatoes, rinse them, and then chop them into small cubes. Toss the vegetable over the ribs.
3. Chop the peeled onion, sauté in oil until golden brown, and add to the broth.
4. Cut the sausage, fry it too, then season with paste and simmer for another 5 minutes, add to the pan along with the cucumbers.
5. After 10-15 minutes. Season the soup with olives, salt, bay leaves and pepper.

Solyanka fish soup

Cooking time: 1 hour

Number of servings: 6 persons

Calorie content of the dish: 96 kcal

Purpose: for lunch/dinner

Cooking difficulty: medium

Another dietary option for a tasty and healthy lunch is fish solyanka soup. Amazing aroma, pleasant appearance and satiety. This soup has these advantages. The fish for cooking should be meatier and not very small. Sterlet, stellate sturgeon, salmon and sturgeon are suitable. The best option is fillet, because it contains a minimum of bones.

• pickles – 4 pcs.;
• sunflower oil – 2 tbsp;
• fish – 500 g;
• onions – 2 pcs.;
• bay leaf – 1 pc.;
• pepper – 1 pinch;
• tomato paste – 2 tbsp;
• olives – 1 tbsp.

1. Make broth from the fillet, then cut it and throw it back.
2. Fry the onion in oil, then season with paste.
3. Place the roast into the pan along with the cucumbers and olives.
4. Simmer for a quarter of an hour, pepper and let it brew.

To make a really tasty hodgepodge at home, you shouldn’t skimp on smoked meats. The more of them, the more aromatic and rich the soup will be. The cucumbers should not be soft, but crispy, otherwise they may spread in the broth. You shouldn’t add a lot of spices, because the dish has its own unique taste, which gives off sourness.

Meat solyanka is a hot, spicy and nutritious soup that was prepared in Rus' by our distant ancestors. Today it is considered almost a delicacy, but then the aristocrats did not recognize the dish. It was a dish of the common people, which was even originally called “Selyanka”. Villagers collected hodgepodge from a variety of products, practically everything that was found in the house and household. Meat, smoked meats, pickles, everything went into hodgepodge.

Spicy sourness should also be a must in hodgepodge. This soup itself is sour, much like, for the same reason - pickles and other homemade pickles are added to the hodgepodge. But not pickled, vinegar is not the best option for such a soup, unless there is absolutely no choice.

The basis of the blue is always a rich broth. It can be meat, chicken, fish or even mushroom. By the way, mushroom solyanka is great for cooking during Lent. Fish will be just as good if you are a fish lover and are trying to live a healthier lifestyle. But today’s heroine will be the mixed meat hodgepodge.

And the hodgepodge is called a hodgepodge because they don’t collect from everything that is dear to the heart. In fact, this is the most delicious option for prefabricated dishes, like salad or pizza, but in liquid form. Tasty, satisfying, and inexpensive.

In the process of evolution of the dish, modern ingredients began to be added to the solyanka. For example, I really like to put sausages and smoked sausages. With hunting sausages, the meat hodgepodge will be very fragrant. Another important note was the black olives, cut into slices. Now, at the mere mention of solyanka, a red tomato broth with pieces of sausage, sausages, cucumbers and circles of olives appears before your eyes.

If you have the opportunity to cook beef or pork for broth in advance, then the soup will turn out rich, and if you need a quick option, then only sausages, ham, and frankfurters will do. All these products will give a great taste to the soup. Although some people like to add potatoes to hodgepodge, the dish was originally prepared without them. But in its defense I can say that it does not spoil the taste at all, and even makes it special.

Solyanka is a Russian first dish that is especially popular with men. Each housewife has her own recipe for making this rich and tasty soup. However, everyone uses the classic version as a basis.

You will need:

• beef or pork pulp – 350 g;
• table salt - to taste;
• smoked sausage – 250 g;
• fresh herbs - to taste;
• ham – 250 g;
• lemon - to taste;
• sausages – 2 pcs.;
• sour cream - to taste;
• olives – 100 g;
• vegetable oil – 50 ml;
• pickles – 4 pcs.;
• cucumber pickle – ½ cup;
• tomato paste – 50 g;
• onion – 2 pcs.

Preparation:

1. Wash the meat thoroughly, cut off excess fat and film. Place a pot of clean water on the stove. Dip the pork or beef into it and keep it over medium heat until it boils. Skim off the foam, cover with a lid and continue cooking until tender, reducing the heat slightly.

2. Cut the peeled onions in half and chop a quarter into rings.

3. Chop the pickled cucumbers into thin strips. Free smoked sausage and ham from the film and chop in the same way as cucumbers. Remove the packaging from the sausages and cut them into not too thin circles.

4. Pour vegetable oil into a cast iron frying pan. As soon as it warms up, add the onion and fry, stirring constantly, until golden brown.

5. Add smoked sausage and ham. Fry, stirring, for two minutes. Add the cucumbers here and cook for the same amount of time.

6. Add tomato paste, pour in a little water, stir, cover and simmer for a quarter of an hour.

7. Remove the meat from the broth. Cool and cut it into strips.

8. Transfer to broth. Place the fried tomato and sausage into the pan. Open the jar of olives, place in a sieve and add whole to the rest of the ingredients. Pour in the brine and add the sausages. Stir. Taste for salt. If it is not enough, add some salt.

9. Keep on fire until it boils. Cover with a lid and let the soup simmer for 15 minutes.

Pour the prepared hodgepodge into plates. Add a pinch of herbs, sour cream and a slice of lemon to each.

Solyanka with chicken is lower in calories, which means it can be served even to those who are forced to watch their weight. The basis of the soup is chicken broth. To make it truly aromatic, rich and tasty, cook it from poultry. If you use store-bought chicken, it is advisable to pre-soak it in water.

You will need:

• chicken carcass – 1 pc.;
• garlic – 2 cloves;
• onions – 6 pcs.;
• pickled cucumbers – 400 g;
• cucumber pickle – 200 ml;
• tomato paste – 70 g;
• carrot – 1 pc.;
• butter – 50 g;
• sausages – 2 pcs.;
• smoked sausage – 300 g;
• ham sausage – 100 g;
• doctor's sausage – 300 g;
• olives – 1 jar;
• fresh greens - to taste;
• vegetable oil – 30 g;
• spices - to taste.

Preparation:

1. Wash the chicken carcass well. Cut into four parts, place in a saucepan and cover with water. Place on the stove and turn on maximum heat.

2. Peel the carrots, wash and cut into large slices. Remove the skin from the onion and leave it whole. As soon as the broth begins to boil, carefully remove the foam with a slotted spoon. Place the carrots and onion in the pan. Continue cooking for another half hour, cover and reduce heat to medium. Peel the garlic cloves and add to the broth. Send two bay leaves here too. Later, remove the chicken, vegetables and bay leaf from the finished broth.

3. Peel the remaining onion and finely chop. Place the frying pan on the fire. Pour in vegetable oil. Place the onion in it and stir. Fry over moderate heat until translucent.

4. Finely chop the pickled cucumbers.

5. Add tomato paste to the fried onions and stir. Simmer for a couple more minutes, stirring occasionally.

6. Add pickles, stir and cook for the same amount of time. Put a piece of butter, it will give the hodgepodge its own special soft taste and aroma. Simmer for about seven minutes, stirring occasionally.

7. Pour cucumber pickle into the broth. Open the jar of olives and add the marinade to the pan.

8. Free the smoked and doctor’s sausage from the film and crumble into small cubes. Place the pan with the broth on the fire. Place the chopped sausages into it.

9. Clean the ham sausage. Remove the film from the sausages and chop into cubes. Place everything in the pan and continue cooking.

10. Separate the chicken leg and breast bones from the fillets. As soon as the broth boils, add the fry to it.

11. Cut the olives into rings and add to the soup along with the chicken five minutes before they are ready.

If desired, you can add a slice of lemon to the finished soup; usually it is already placed on the plate. But only do this if the cucumbers you are using do not add enough acid to the soup. Meat solyanka should be sour, but too much of it can ruin the whole impression.

A spoonful of sour cream can be the finishing touch. but even without it, the combined meat solyanka is an excellent and very satisfying soup, prepared almost exclusively from meat products. Have a delicious lunch or dinner!

Of course, classic solyanka is prepared without potatoes. But if you can’t imagine soup without this vegetable, you can experiment and add it, the soup will become even more satisfying, even if it’s hard to imagine. Smoked meats will make the taste of solyanka even richer and more interesting; the classic sourness will be present from pickles and a slice of lemon when serving. And don’t forget about olives; it’s hard to imagine hodgepodge without them.

You will need:

• vegetable oil – 20 ml;
• beef on the bone – 500 g;
• ground pepper and salt - to taste;
• smoked meats – 1 kg;
• bay leaf – 2 pcs.;
• potatoes – 4 pcs.;
• fresh greens - to taste;
• onion – 2 pcs.;
• lemon - to taste;
• green salted tomatoes – 2 pcs.;
• carrots – 3 pcs.;
• tomato paste – 75 g;
• pickled cucumbers – 400 g;
• garlic – 2 cloves;
• cucumber pickle – 200 ml;
• olives - 1 jar.

Preparation:

1. Wash the beef on the bone thoroughly, place it in a saucepan with water and cook over moderate heat until it boils. Skim off the foam and continue to simmer until the meat is done. Remove the beef. Strain the broth and return to the pan.

2. Peel, wash and chop the potatoes into small pieces. Add to the broth. Cook over low heat until the potatoes are soft.

3. Peel the onion, rinse and finely chop. Cut the peel from the carrots and grate the vegetable on a coarse grater. Place everything in a frying pan with heated vegetable oil and fry, stirring, for ten minutes. Add peeled and finely chopped garlic.

4. Chop the pickles and place them in the frying pan. Add tomato paste, pour in the brine and stir. After a couple of minutes, add finely chopped green tomatoes. Stir and simmer for ten minutes. Add olives and herbs cut into rings.

5. In a separate frying pan, fry the chopped smoked meats until golden brown. Transfer both roasts to a saucepan with broth.

6. When the contents boil, add bay leaf. Pepper and salt to taste. At the end, add chopped fresh herbs. Serve with sour cream and a slice of lemon.

Simple homemade solyanka with sausage and without meat

This is a recipe for a simple, homemade hodgepodge that you can prepare quickly from ingredients that can be found in any refrigerator. You can use different types of sausage, the main thing is that it is fresh. The main difference between this recipe and others is that there is no meat base. There is no need to boil a piece of beef or chicken in advance for the broth. This mixed meat hodgepodge is prepared exclusively from sausages. This is very convenient to prepare, for example, the day after a holiday, when you find leftover sausages from the holiday cut in the refrigerator, or specially set it aside after each purchase of sausage, and when you have collected quite a lot, cook soup from it. The more varied the selection of sausages and meat delicacies, the tastier the meat hodgepodge will be.

You will need:

• pickled cucumbers – 7 pcs.;
• onion - three heads;
• boiled, smoked sausage and boiled pork – 1.5-2 kg;
• tomato paste – 50 g;
• garlic – 5 cloves;
• spices - to taste.

Cooking steps:

1. Remove the pickles from the brine. Cut them into strips.

2. Peel the onion and finely chop. Heat vegetable oil in a saucepan. Place the onion in it and fry, stirring, until transparent.

3. Add cucumbers and continue to fry for another two minutes. Cut the sausages into strips and place in a saucepan. Fry for about five minutes, stirring constantly.

4. Add tomato paste and simmer until all the moisture has evaporated. Squeeze the peeled garlic cloves here.

Transfer the roast to the pan. Pour in water to the desired thickness, stir and bring to a boil. Cook for another 10 minutes, skimming off any foam that appears from time to time. Serve the finished meat solyanka hot. If desired, add sour cream or a slice of lemon. You can also add olives to this soup; they should be added almost at the very end of cooking, since they are already ready.

Bon appetit!

Solyanka can be prepared not only with pickled cucumbers. It turns out no less tasty with sauerkraut, which gives that very sourness that is very important for the taste of hodgepodge. The meat broth will be based on smoked pork ribs, accompanied by sausages. You can buy these products specifically to prepare meat soup, or you can use leftovers from previous dishes. For satiety, we will also add potatoes, but if you like exclusively meat solyanka, you can omit this ingredient.

A slow cooker will make the cooking process much easier.

Ingredients:

• smoked pork ribs – 170 g;
• tomato paste – 30 g;
• sausages – 2 pcs.;
• sauerkraut – 150 g;
• vegetable oil – 30 ml;
• potatoes – 3 pcs.;
• onions – 2 pcs.

Cooking steps:

1. Pour oil into the multicooker bowl. Start the roasting program. Set the temperature to 150 degrees. Cover with a lid.

2. Peel the onion. Chop it finely and place it in hot oil. Fry, stirring occasionally, until translucent.

3. Free the sausages from the film and cut into circles. Add to the onions and continue cooking until the sausages are browned. Add tomato paste and stir.

4. Cut the ribs along the bone and add to the rest of the ingredients.

5. Peel the potatoes, wash them, chop them into small random pieces. Place the potatoes and sauerkraut in a saucepan, add water and stir. Add spices and salt to taste. Place bay leaf.

6. Close the lid and switch the device to “soup” mode. Set the time to 1 hour 20 minutes.

Serve with sour cream and chopped herbs.

Solyanka turns out incredibly aromatic and spicy. You can use both regular champignons and wild mushrooms. Solyanka is especially tasty from boletus mushrooms. If you have frozen supplies from mushroom season, use them. If not, then store-bought mushrooms also work very well. Almost all types of meat and sausages are used for this hodgepodge; the more varied the set of products, the tastier it is.

Ingredients:

• vegetable oil – 30 ml;
• lemon;
• large onion – 2 pcs.;
• greens - a bunch;
• tomato paste – 75 g;
• spices - to taste;
• barrel pickled cucumbers – 5 pcs.;
• Bay leaf;
• boiled water – 100 ml;
• green olives – 200 g;
• sugar – 50 g;
• black olives – 200 g;
• beef – kg;
• fried mushrooms – 300 g;
• leg – 300 g;
• smoked sausage – 200 g;
• boiled sausage – 200 g;
• sausages – 200 g.

Cooking steps:

1. Peel the pickled cucumbers and finely chop them.

2. Peel the onion, wash it and chop it into thin quarter rings. Heat oil in a frying pan. Place the onion in it and fry until golden brown.

3. Add the tomato and fry, stirring continuously, for two minutes. Lay out the cucumbers, stir, pour in a little water. Cover with a lid and simmer for ten minutes. Add sugar and stir.

4. Wash the beef. Place in a five-liter saucepan and place on fire. As soon as the broth begins to boil, skim off the foam and continue cooking until the meat is cooked.

5. Boiled ham, beef, boiled and smoked sausage, chop sausages into small cubes. Remove black and green olives from the marinade and chop into thin half rings. Finely chop the fried mushrooms.

6. Place all prepared ingredients, except sausage and olives, into the broth and cook for about five minutes. Then add the sausages. After three minutes, add the olives. Cook for two minutes and season the hodgepodge with frying. Stir.

After three minutes, remove the soup from the heat, let it sit for an hour and serve with sour cream and lemon. A very rich and tasty meat hodgepodge is ready.

Recipe for mixed meat solyanka with beef kidneys

Fans of offal can prepare hodgepodge with kidneys. The result is a rich, thick and satisfying dish. The main thing is to cook the kidneys correctly, otherwise the soup will acquire a specific aroma. But there is nothing complicated about this, as you will now see.

Ingredients:

• potatoes – 700 g;
• beef kidneys – 400 g;
• pickled cucumbers – 350 g;
• beef shank – 300 g;
• pickled cucumbers – 350 g;
• olives - optional;
• smoked meats – 180 g;
• tomato paste – 140 g;
• sausages – 80 g;
• onion – 150 g;
• vegetable oil – 30 ml.

Cooking steps:

1. Fill the kidneys with cold water. Bring to a boil, simmer for ten minutes. Drain the broth, rinse the offal, return it to the pan, cover with clean water and cook until tender. Remove the kidneys and cool.

2. Place the shank in a large saucepan, add water and cook the broth until the meat is soft. Be sure to skim off the foam.

3. Chop smoked meats, sausage and pickled cucumbers into strips. Finely chop the peeled onion.

4. Also chop the kidneys into strips.

5. Lightly fry the onion in hot oil. Add cucumbers and fry for a couple more minutes.

6. Pour in the brine, add tomato paste, stir and simmer over low heat for about ten minutes.

7. Remove the beef from the broth, cut into strips and return to the pan. Add the rest of the chopped ingredients here and mix. Peel the potatoes, wash and finely chop. Add to the broth and cook until the vegetable is soft.

8. Add the fry, stir and cook for another five minutes. Pepper and salt to taste. Add bay leaf. Remove from heat and let sit for half an hour. When serving, add lemon and sour cream to the plate.

Solyanka national team soup is prepared in many different ways. Professional chefs and lovers of culinary experiments invent new recipes and also use different ingredients, improving their skills.

In this article we will reveal the secrets of preparing this dish and tell you in detail how to cook soup - hodgepodge.

What is solyanka?

It is believed that the predecessor of this wonderful dish was a simple village stew, into which housewives put the products that were at hand. Some even associate the name of the simple soup “Selyanka” with the restaurant dish “Solyanka”, finding in them common features and similar methods of preparation. One way or another, the classic hodgepodge is prepared in different establishments according to completely different recipes, however, maintaining common features. Firstly, this dish must include a set of meat delicacies. Secondly, in order for the “Solyanka national team” soup to acquire its characteristic piquant taste, pickles, olives and lemon are added to it. In addition, this dish can be prepared from vegetables, mushrooms and even fish.

If you don’t know how to make Solyanka soup, then start with the simplest, classic version. We provide a detailed description of it below.

Products for solyanka

To prevent this wonderful dish from turning into an expensive pleasure, cook it after the festive feast. As a rule, on such days, leftover smoked meats, various types of meat, spicy, salty and pickled snacks accumulate in the refrigerator. Thus, “Solyanka national team” soup can become not an expensive, but a wonderful economical solution. Here is an approximate composition of products used for the classic recipe:

Some housewives, in order not to waste precious time preparing vegetables, make preparations for their favorite soup in the fall. To follow their example, you need to do the following:

• Grind or grate two kilograms of cucumbers, 300 grams of carrots, 300 grams of onions, a head of garlic, add herbs to taste.
• Mix the vegetables. Add to them three tablespoons of sugar, two tablespoons of salt and a glass of vegetable oil.
• Cook the dressing over medium heat until it boils. Warm it up for a few more minutes, and then put it in sterile jars and roll it up.
• Now you can easily prepare your favorite dishes in winter and delight your loved ones with them.

Recipe for hodgepodge of mixed meat (classic)

Some chefs prepare this wonderful hearty soup without skimping on ingredients. This is why solyanka sometimes resembles a second course more than the first. To make your soup tasty and aromatic, try to follow the sequence of actions:

• Place beef on the bone (pork) and smoked ribs in a saucepan, cover with water and bring to a boil. After this, carefully remove the resulting foam, reduce the heat, add the peeled onion to the meat and cook the broth for about two hours.
• Some time before it’s ready, salt the water, add bay leaves and peppercorns. After fifteen minutes, remove the meat and onion, and strain the broth through a fine sieve.
• When the beef (pork) has cooled, separate the meat from the bone and tear it into thin fibers.
• Cut the sausage and ham into strips.
• Cut the cucumbers into thin slices, place in a heated frying pan, add a little broth and heat for a few minutes.
• Peel the onion, cut into half rings and fry in a mixture of butter and vegetable oil until golden brown. After this, add tomato paste to the frying pan, mix it with onions, and then transfer the resulting frying to the broth.
• Place all the meats, cucumbers, olives, capers, salt and pepper into the pan. Cook the soup over low heat for a few more minutes.
• Before serving, place a little sour cream and a thin slice of lemon on each plate.

As you can see, the recipe for hodgepodge of mixed meat (classic) is not too complicated if you follow the sequence of these steps.

Solyanka with capers and mushrooms

In this case, we will use a completely different set of products, but the taste of our dish will not be affected at all. On the contrary, it will reveal itself from a new, completely unexpected side. We hope you will definitely like it. So, the soup “Meat Solyanka”.

Recipe:

Solyanka national team soup is ready. It's time to invite your household to the table. Garnish each serving with sour cream, chopped herbs and a thin slice of lemon.

Soup “Solyanka team with sausage”

This recipe is a simplified version of the classic dish. Unfortunately, we don’t always have time to prepare a full-fledged version of meat solyanka. Therefore, in this case we will use a set consisting of vegetables and sausages.

Preparation of hodgepodge:

• Pour three and a half liters of water into a large saucepan. If you have chicken or meat broth, you can use it.
• Peel six medium potatoes, cut them into small cubes and cook over medium heat.
• For the dressing, peel and grate one carrot, cut two red onions into half rings, and also grate four pickled cucumbers on a coarse grater. Fry fresh vegetables in a frying pan and then add grated cucumbers to them. At the very end, mix the frying with two tablespoons of tomato paste.
• Cut 200 grams of boiled sausage into cubes, five hunting sausages and 100 grams of pitted olives into circles.
• Place all prepared foods in the broth, add salt and necessary spices to taste.

When the soup is ready, pour it into bowls and serve with sour cream (or mayonnaise), a slice of lemon and chopped herbs.

Solyanka in a slow cooker

Since many modern housewives cannot imagine kitchen chores without their best assistant - a multicooker, we decided to offer you this interesting recipe. Solyanka national team soup (we posted a photo of this dish in our review) is prepared as follows:

Fish solyanka

This recipe will appeal to those who are partial to fish dishes. This dish is easy to prepare - just follow the algorithm described below. So, let's try to make the “Hodgepodge” soup.

Recipe:

• To cook a strong fish broth, take two onions, four black peppercorns, a bay leaf, one carrot, salt, one dried parsley root and small fish (600 grams). Peel the vegetables, cut as desired and fry in a dry frying pan for several minutes. Clean the fish, gut it and rinse. Place the prepared ingredients in a saucepan, fill them with two liters of water and put on fire. After the broth boils, remove the foam from its surface, add salt, pepper and bay leaf. After a few minutes, strain the broth through cheesecloth or a fine sieve.
• Divide 400 grams of sterlet or sturgeon fillet into small pieces. Cut two small onions into half rings. Peel two pickled cucumbers and then cut into thin strips.
• Heat a frying pan and lightly fry the prepared onion with two tablespoons of flour. After this, pour a little fish broth into it, mix it well with flour and cook everything together for a while. Add tomato paste and cucumbers to the pan, stir and cook for about five minutes.
• Place the roast in the broth and bring it to a boil. Place the pieces of fish, olives, capers, pepper and salt into the pan. Cook the hodgepodge until done. Serve it to the table, garnishing with a slice of lemon and chopped herbs.

Lenten mushroom solyanka

This recipe will help believers brighten up the strict days of fasting. The rich taste of the dish is practically not inferior to the taste of classic soup, and therefore even people who do not adhere to a special diet enjoy preparing it. We invite you to try together to make Lenten Solyanka soup.

Recipe:

Season each serving with lemon and chopped herbs.

Solyanka with tongue and kidneys

The meat soup “Sbornaya Solyanka” has an amazing taste. It is perfect for a family dinner, and can also decorate your holiday table. Finally, we offer one more option for preparing such a wonderful dish as “Solyanka meat team” soup.

• Boil one beef tongue until tender (it is better to do this the day before). To do this, fill it with cold water and bring to a boil. Change the water and put it back on the fire. After two hours, the tongue must be removed, placed in cold water and the skin removed (like a stocking).
• Rinse the kidneys (two pieces), remove all ducts and films, cut out the fat. Cut them into cubes, cover with baking soda and leave for about 20 minutes. Rinse again, pour in vinegar and sprinkle with salt. After 40 minutes, wash and dry.
• Cut one onion and four pickled cucumbers into strips.
• Cut 300 grams of beef (it’s better to take tenderloin) and 300 grams of lamb fillet into pieces. Lightly fry the meat in a frying pan, add 200 grams of smoked sausages, onions, cucumbers and a glass of broth. Mix all the ingredients and simmer over medium heat for several minutes.
• Pour tomato paste into the pan and bring its contents to a boil. Transfer the roast to boiling broth, add tongue and kidneys to it and cook the soup until tender.
• At the end of cooking, salt and pepper should be added to the hodgepodge, olives should be added to it, and capers, if desired.

Conclusion

Solyanka meat team soup, the recipe for which, and more than one, we presented in the review, can consist of completely different products. However, the combination of different types of meat, smoked meats and salty taste gives the finished dish common characteristics. We hope that the descriptions of the soups given in our article will be useful to you for conducting exciting culinary experiments. Find the most successful combination of ingredients - and Solyanka national soup will become your signature dish.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Solyanka is a thick, hearty soup that is prepared in meat or fish broth, seasoned with hot spices. Having tried this dish once somewhere in a cafe or restaurant, many housewives wonder: how to prepare a delicious hodgepodge at home? In fact, soup requires affordable ingredients, and its preparation does not take much time and does not require deep culinary knowledge. Shall we begin?

Secrets of preparing classic solyanka: step-by-step recipes with photos

Cooking classic hodgepodge correctly at home is easy; even a young housewife can do it if she follows all the tips and recommendations in the recipe. The main thing is to maintain proportions, choose quality products and adhere to the cooking sequence. The soup should be served as a first course, but you can also replace the main dish with it, taking into account the caloric content and richness of the soup. The recipe for the classic version of this dish has been known for a long time.

Ingredients:

• Beef broth - 3 liters.
• Meat delicacies – 5-6 varieties, 200 g each.
• 3 store-bought cucumbers or homemade pickled cucumbers.
• 10 olives.
• 10 olives.
• 100 g capers.
• 2 potatoes.
• 3 tablespoons of tomato paste.
• Greens of your choice - dill. parsley, basil, green onions.
• Spices – ground black and red pepper, allspice, others.
• 0.5 lemon.

Preparation:

1. Cut the potatoes into cubes and place in boiling beef broth.

1. Fry the chopped onion in olive oil.
2. Combine pickled cucumbers, cut into strips, with onions.

1. We cut olives into rings and meat into strips.
2. Frying deli meats.

1. Season the meat with tomato paste.

1. Place deli meats in the pan and season with spices to taste.
2. Next, put capers, stewed cucumbers, and onions into the pan. Cook for about 10 minutes. Add olives and bay leaf.

1. Shortly before the end of cooking, add the greens and lemon cut into half rings. Bon appetit!

Preparing meat hodgepodge

Ingredients:

• 700 g beef or pork (sometimes chicken is used).
• 300 g smoked ribs.
• 200 g smoked sausage.
• 200 g ham.
• 2 heads of onions.
• 3 medium sized pickles.
• 100 g olives.
• 50 g capers.
• 2 tbsp. spoons of tomato, sunflower oil.
• 1 tablespoon butter.
• Bay leaf, allspice.
• 1 lemon.
• Sour cream.

Process progress:

1. Prepare the broth. Pour water over the ribs and meat and bring to a boil. Place one small onion, peeled from the top layers of husk, into a container and cook over low heat for about 2 hours. 15-20 minutes before removing from heat, add spices: bay leaf, allspice, salt. Strain the finished broth after removing the meat from it.
2. Cooked meat, smoked sausage, ham cut into strips.
3. We also cut the pickled cucumbers into strips. Place them in a frying pan, pour in a few tablespoons of broth, and let simmer over low heat for about 5 minutes.
4. Cut the onion into quarters of rings and place in a frying pan with vegetable and butter. Fry until soft, season with tomato.
5. Place meat, olives, and smoked meats into the pan. Cook for 15 minutes.
6. Add capers, salt, pepper and cover with a lid.
7. Before serving, decorate with sour cream and a slice of lemon.

In Kazakh

Discuss

How to cook delicious solyanka at home - photo recipes