Solyanka became a favorite dish among many nations several centuries ago. It attracts with its piquant taste with a characteristic sourness, as well as satiety. Every housewife tries to find ways to make the dish even richer and tastier. What are the subtleties in the preparation of meat hodgepodge? We offer several recipes for this delicious dish.
Broth features
First you need to figure out how to cook the broth correctly. Once upon a time, the classic version of the soup was prepared using fish broth, and nowadays the meat base is more familiar. There is also an alternative to mushroom broth. But many people prefer beef.
Sausages must be added to the soup. They give the dish a great piquancy and richness. In addition, many housewives use various types of meat. So, pork or veal tenderloin is perfect. For the preparation of meat hodgepodge, choose only high-quality products.
Do not pour a lot of oil when you fry foods. To reduce the fat content of the dish, you can put the slices in the oven preheated to 180 degrees for 20-30 minutes. Do not use oil, and after cooking, remove excess fat with a paper towel.
What determines the taste of a dish
The ingredients that give the hodgepodge a special taste are pickles and marinade. Cucumbers, fragrant mushrooms, olives and tomatoes, which can also be replaced with pasta. There is a trick: add brine of cucumbers to the broth when cooking, so the soup will become even more piquant.
In the traditional recipe, there is another component - pickled capers. Many of you may have seen jars with small dark green balls in supermarkets in the spice departments. These are closed buds that are collected from a prickly medicinal plant called a caper. They give the dish its unusual bitter taste. However, these days they are rarely used.
The recipe for cooking meat hodgepodge at home has the following rule. When the soup is cooked, do not forget to let it stand for about half an hour. Garnish with fresh herbs and a lemon slice. This will bring a final sour note.
Classic recipe
Solyanka is a thick rich soup with different types of meat and smoked meats. It can be cooked with potatoes and without it. To prepare the classic version, you need to take the following ingredients:
- 3 liters of water.
- Smoked ribs - 250-300 g.
- Beef with bone - 700 g.
- Ham or boiled sausage - 250 g.
- Olives - 100 g.
- Caper to taste.
- Pickles - 3 pieces.
- One onion.
- 3-4 peas of allspice.
- Tomato paste, vegetable and butter - 2 tablespoons each.
- Salt, ground black pepper, lemon, herbs - to your taste.
How to make a classic soup
A step-by-step recipe for preparing a team of meat hodgepodge is very simple. Fresh beef and smoked ribs need to be poured with cold water and cook over low heat for two hours. As soon as the broth boils, carefully remove the foam with a slotted spoon. 15-20 minutes before being ready, put bay leaf, peppercorns, salt in the broth.
While cooking the broth, prepare the rest of the ingredients. You need to peel the cucumbers and cut them into small cubes. Put the cucumbers in the pan, pour a few tablespoons of the broth and simmer them without oil on low heat for several minutes. Cut ham into small cubes. Remove the prepared meat from the broth and cool.
The broth should be filtered and put on low heat again. Then add the cucumbers cooked in the pan, ham. Separate cooled beef and smoked ribs from the bone, finely chop and send to the broth. Place butter and onions in a pan and fry until golden brown.
Add tomato paste and simmer over low heat for five minutes. Transfer everything to a pot with broth, add olives and cook over low heat for another 10-15 minutes. Taste the hodgepodge. If necessary, add salt, ground pepper and capers, cover with a lid and leave the soup on minimum heat for another 15-20 minutes. On this step-by-step preparation of meat hodgepodge is completed. Serve the dish with lemon, herbs and sour cream.
Potato Solyanka Recipe
The following products will be needed for the preparation of the hodgepodge of the team with potatoes:
- Cooked sausage - 70 g.
- Meatloaf - 70 g.
- Fresh beef - 300 g.
- Smoked beef - 100 g.
- Half-smoked ham - 70 g.
- Pickles - 3 pcs.
- Potatoes and carrots - 1 pc.
- White onion - 2 heads.
- Vegetable oil - 2 tbsp. l
- Tomato paste - 1 tbsp. l
- 1 bay leaf.
- Sugar - 1 tsp.
- Salt, pepper, lemon, greens, sour cream and olives to taste.
Cooking with potatoes
In the absence of the necessary ingredients, they can be replaced. For example, instead of beef, take pork, fresh and half-smoked, sausages, raw smoked sausage, that is, everything you have in the refrigerator, it's not for nothing that the hodgepodge is called the team. This is a mixture of different products.
A step-by-step recipe for preparing a combined meat hodgepodge with potatoes is also very simple. Pour freshly prepared beef with water and cook until cooked for about an hour. To make the broth transparent, you need to put in it a thoroughly washed, unpeeled bulb and remove the foam with a slotted spoon in time. All ingredients for hodgepodge are cut into cubes or straws so that they can easily fit in a spoon. While the broth is cooked, you can chop the potatoes and carrots. 10-15 minutes before the broth is ready, add vegetables to it and cook until the meat is soft.
It can be checked for readiness with a fork. When the meat is ready, you need to get it out of the broth and let it cool. Pour vegetable oil into a pan and fry finely chopped onions until transparent. Finely chop the cooled beef. Next, send her into the pan to the onion. Fry for two to three minutes, add diced pickled cucumbers without skin and tomato paste with sugar. Pour 100 ml of water or brine and stew vegetables with meat in a pan for three to four minutes.
After that, put everything in a pot with a hodgepodge and cook for 10-15 minutes. For piquancy, at the end of cooking, you can add salt, ground pepper, lemon juice or cucumber pickle. Put capers and olives at the very end. It is advisable not to digest them, since the former can give bitterness, and the latter can lose their unusual taste and aroma. As you can see, cooking meat hodgepodge at home is very easy. Serve the soup hot with herbs, sour cream and a slice of lemon.
Original version with sausage
This is an interesting recipe for cooking meat hodgepodge at home. To implement it, you will need the following products:
- 3 liters of water.
- 5 pieces of hunting sausages.
- 150 g boiled sausages.
- 6 pieces of potatoes.
- 1 carrot.
- 2 heads of red onion.
- 3 pickled cucumbers.
- 100 g pitted black olives.
- 3 slices of lemon.
- 1 tbsp. l tomato paste.
- Salt, pepper to taste.
- Some vegetable oil for roasting.
How to cook a hodgepodge with sausage
Put the diced potatoes in a deep saucepan and fill with water. While it is boiling, make a passivation from coarsely grated carrots, half rings of onions and straws of chopped cucumbers. Finely chop the sausages and sausage. Wash the lemon and cut with olives into thin slices.
Now prepare the vegetable passivation. Fry the onions and carrots first. Then add cucumbers to them (you can add a little brine if desired). After 5-10 minutes, place the tomato paste in the same place. Cook for 3-4 minutes, then transfer the mixture to the potatoes. Add seasoning. Cook for 10 minutes. Sausage and sausages are placed in the pan only after softening the potatoes. At the end, add lemon and olives. On this step-by-step recipe for cooking meat hodgepodge is completed. Let the soup brew for thirty minutes.
With cabbage
This is one of the common versions of spicy soup. For 4 liters of finished meat broth you will need the following components:
- 450 g of boiled meat.
- 1 medium head of cabbage.
- 150 g of tomato paste.
- 100 g of ham, boiled sausage, smoked brisket.
- 3 things pickles.
- 100 ml of brine.
- 5 potatoes.
- 1 onion head.
- 1 carrot.
- 1 pod of hot red pepper.
- 2 small spoons of sugar.
- Vegetable oil - for sauteing.
- To taste salt, herbs, pitted olives, lemon.
Cooking hodgepodge meat team: a step-by-step recipe for the option with cabbage
Dice pickles. Chop the cabbage finely. Put it all in a large pot, pour cucumber pickle, add bay leaf, sugar and salt. Having mixed well, put to boil. Set the burner power to medium. Stir simmering cabbage until soft. While vegetables are cooked, peel the potatoes, cut into cubes and place in the cabbage.
Cut smoked foods and meat into slices. Chop the onion rings, grate the carrots. Remove hot pepper from seeds, cut into small rings. Send the onions to the preheated pan. After 2 minutes add carrots to it. Simmer over low heat until the onions are fried, then add pepper. Fry until cooked.
After that, put smoked meat there (do not touch the boiled one yet), tomato paste with 2-3 tablespoons of broth. Stir well and simmer for 7 minutes. Pour the meat broth into the pan, transfer the vegetable sauté and boiled meat to the vegetables. Gently mix, bringing to a boil, salt if desired, cook for 5-10 minutes. Let it brew under a tight lid for about half an hour. On this recipe for the preparation of a team of meat solyanka with cabbage is completed. Before serving, decorate the dish with herbs, lemon and olives.
Option in a slow cooker
To prepare a tasty hodgepodge in an ordinary multicooker, you will need the following ingredients:
- Boiled meat - 400 grams.
- Sausages and smoked sausage - 300 grams.
- Onion - 1 head.
- Olives - 100 grams.
- Flour - 2 l. Art.
- Pasta tomato paste - 3 l. Art.
- Cucumbers - 100 grams.
- Potato - 3 pcs.
- Greens - 40 grams.
- Salt pepper.
How to cook this dish in a slow cooker
Cooking meat hodgepodge in this kitchen unit is very easy. First you need to turn on the "Frying" mode and place chopped onions and a little vegetable oil in the multicooker bowl. Carrots are not listed in the ingredients list, but they can also be added if you like its taste. Dice pickles and sausage. First, send cucumbers to the onion, and then sausage.
After a few minutes add potatoes, tomato paste and boiled meat. Next, finely chopped olives are placed in the multicooker.
When all the ingredients are in the bowl, water and cucumber pickle are poured into it. Preparing the hodgepodge in the "Cooking" mode for an hour. Before serving the finished hodgepodge, you need to add one lemon slice and a spoonful of sour cream to each plate.
Option in the oven
Solyanka can also be prepared in the oven. To do this, you will need:
- Meat broth - 2 liters.
- Ham, sausages, sausage - 400 grams.
- White onion - 2 heads.
- Pickled cucumbers - 2 pieces.
- Potato - 2 pieces.
- Carrots - 1 piece.
- Bulgarian sweet pepper - 1 piece.
- Tomato paste - 4 l. Art.
- Olives - 5 pcs.
- Bay leaf - 4 pcs.
In order for the taste of the hodgepodge to unfold, you should put peppers, greens, sour cream and lemon in it.
Onions are fried in a stewpan. Diced cucumbers and peppers are added to it. They should be put out for about 10 minutes. Then they put carrots, sliced in circles. Fire needs to be made small.
Selected sausage products are cut into strips, peeled and diced potatoes. All this goes to the stewpan. There you need to add two tablespoons of broth and simmer it all for about five minutes. Then you can pour the tomato paste, season with spices and continue to simmer for about ten more minutes.
Now this mixture needs to be laid out most evenly in previously prepared baking pots. They must be filled with beef broth (approximately 1/2 volume).
When all the ingredients are in pots, you can add 1 bay leaf, olives and some finely chopped greens to each. Now you can close the lids and send them to the oven. It is required to set the temperature to 160 degrees. The dish is cooked for about half an hour. You can decorate the pots with lemon slices.