Solyanka is a delicious and fragrant soup cooked on the basis of various smoked meats. This incredibly satisfying dish belongs to the Russian national cuisine. It is quite universal, so it can be safely submitted to both the first and second. After reading today's publication, you will learn what is included in the hodgepodge and how to cook it.
Key Features
It should be noted that this dish has a unique taste. It seems salty, spicy and sour at the same time. It is prepared on a strong mushroom, fish or meat broth.
The composition of the hodgepodge necessarily includes capers, olives and olives. They give a thick hearty soup a pleasant sourness. Depending on the main component, fish, mushroom and meat hodgepodge are distinguished . In the latter add bacon, sausages, sausages, smoked meats, beef, pork or poultry.
In a thick spicy soup, be sure to put onions, hot spices, parsley and dill. As for garlic, carrots, cabbage and potatoes, they are used as desired.
The most important nuances
Immediately make a reservation that you do not need to save on products intended for the preparation of this dish. The richer the composition of the hodgepodge, the better and richer its taste. It is important that all ingredients combine with each other, complementing each other.
The main secret of the hodgepodge is that at first all the components are prepared separately, and then combined into a single whole. This soup is brewed in a good broth made in compliance with all basic rules.
To diversify the taste of the finished dish, not only crispy pickles are added to it, but also a pre-boiled pickle. Also in this rich soup are capers and pitted olives. These ingredients should not be subjected to prolonged heat treatment. Therefore, they are sent to the pan a couple of minutes before turning off the fire. To make the hodgepodge more saturated taste, a little marinade from olives or capers is poured into it.
Traditional option
A dish prepared according to this recipe has an incredibly rich taste and aroma. It should be noted that the potato is not part of the classical hodgepodge. In this case, different types of meat are used as the main components. Before standing at the stove, check the contents of your own refrigerator for all the necessary products. At your disposal should be:
- A pound of smoked meats.
- Four hundred and fifty grams of beef on the bone.
- Four crispy pickles.
- One carrot and one onion.
- A full tablespoon of tomato paste.
- A pair of bay leaves.
- Two cloves of garlic.
As additional components, pitted olives, dried herbs, sunflower oil, spices and salt are added to the composition of the hodgepodge of the meat team.
Process description
Pre-washed beef on the bones is placed in a pan filled with cold water, sent to the stove and brought to a boil. After that, the foam that has appeared is removed from the liquid, the fire is reduced, and it is boiled for one and a half hours. About thirty minutes before being removed from the stove, ground paprika, salt, black pepper and bay leaf are added to the broth.
Brushed and chopped onions are sent to the pan, abundantly greased with quality vegetable oil. After it acquires a light golden hue, grated carrots and tomato paste are also placed there. All mix well, cover and simmer for five minutes.
After that, you can start preparing pickles and meat ingredients. They are cut into approximately the same not too long strips and set aside. The broth that has been cooked is filtered through a sieve, stewed vegetables are placed in it and again sent to the stove. After it boils, cut cucumbers and smoked meats are spread in the pan. After a quarter of an hour, the hodgepodge is removed from the fire and served at the table. Seedless olives, lemon slices, herbs and sour cream are added to each plate.
Sausage Option
It should be noted that according to this recipe, you can relatively quickly cook a delicious and satisfying dinner for the whole family. The composition of the hodgepodge with sausage is slightly different from the classic version, so before starting the process, you need to make sure that you have all the required products at hand. This time in your house should be:
- Four hundred grams of sausage.
- Six potatoes.
- Large onion.
- A tablespoon of tomato sauce.
- Half a lemon.
- Two crispy pickles.
To diversify the taste of the finished dish, it is advisable to supplement the above list with sour cream, herbs, vegetable oil, olives, salt and spices. As for sausages, for these purposes you can buy smoked and boiled varieties.
Action algorithm
Having figured out what products are part of the hodgepodge, you need to understand what to do with them. First of all, you should do potatoes. It is washed, peeled, cut into medium cubes and boiled.
In a pan greased with sunflower oil, pre-chopped onions are laid out and fry it. After a couple of minutes, sausage and tomato paste are added to the same squares. The resulting frying is sent to the pot with the preparing potatoes and continue to cook over minimal heat. A little later, the composition of the soup (hodgepodge) is supplemented with chopped cucumbers and olives.
A couple of minutes before the end of cooking, lemon slices are added there and the pan is removed from the stove. The finished dish is poured into plates, garnished with chopped herbs and seasoned with sour cream. If desired, ground pepper and garlic are added to it.
Solyanka: composition of products
To feed your relatives with this fragrant and healthy dish, you need to go to the grocery store in advance. This time in your kitchen should be present:
- Three hundred grams of seafood.
- A pound of fish assortment.
- Four pickles.
- Two hundred grams of smoked fish.
- Three hundred grams of fish fillet.
- Medium carrots.
- Three tablespoons of tomato paste.
- One hundred grams of pickled mushrooms.
Additionally, several small onions, olives, salt, vegetable oil, herbs and spices are introduced into the hodgepodge. To diversify the taste of the finished dish, various varieties of fish and all kinds of seafood are added to it. The hodgepodge will only benefit from this. As a result, it will become more saturated and aromatic.
To prepare the festive option, it is advisable to use not white, but red fish. Her presence will make the hodgepodge rich and delicious.
Cooking technology
First you need to do the broth. To prepare it, in a pan filled with filtered water, put peeled carrots, fish platter, salt, bay leaf and peppercorns. All this is simmered for an hour. To make the broth more transparent, shortly before turning off the fire, put a slice of lemon in the pan. After a few minutes, it is removed from the dishes and thrown into a bucket.
Chopped onions are sent to a pan greased with sunflower oil and fry until transparent. Then, tomato paste is added there and stewed for about five minutes.
The finished broth is filtered through a sieve, sent to it onion frying and again put on the stove. After boiling the liquid, chopped cucumbers and mushrooms are placed in the pan and boiled for a quarter hour. After this time, pieces of fish fillet are added to the broth. When it is almost ready, cut smoked meats and boiled seafood (shrimp, crab and squid) are introduced into the future hodgepodge. All this is seasoned with spices, covered with a lid and removed from the stove.
After about twenty minutes, the insisted hodgepodge is poured into plates, seasoned with sour cream, garnished with lemon wedges, sprinkled with chopped herbs and served.