Solyanka is a popular dish of Russian cuisine. Historians believe that the name of the soup comes from the word "villager", as it includes all the products that could be found in the courtyard of the rural house. Previously, they prepared a dish in the oven, but nowadays they make hodgepodge in pots in the oven. The basis of this soup is a strong broth, anyway what. It can be meat, fish and even mushroom during fasting.
Another version of the name of the soup is based on the word "salt", because all soups are made with the addition of acidic or salty-spicy ingredients. This can be sauerkraut or pickled cucumbers, capers, olives or pickled mushrooms. This soup combines the properties of the famous Russian cabbage soup and pickle. Often, hodgepodge in pots in the oven is prepared with fried boiled meat, smoked or boiled sausage, corned beef. Smoked meats can also be found in fish hodgepodge, for example, catfish or cold smoked sturgeon. Numerous spices and herbs are added to the soup for flavor. Thanks to this set, the dish turns out to be spicy and sour.
In the article, we will consider several detailed recipes for hodgepodge in pots for the oven. You will learn how to choose the right ingredients, which meat to use, how long to keep prepared pots in the oven, with what to serve it on the table. All soups presented in the article have a different composition, but each of them is worthy of your attention, since it turns out to be very tasty and fragrant.
Pot preparation
Many housewives cook hodgepodge on the stove in a pan, believing that it is faster, and the taste is the same, however, try to make the hodgepodge in pots in the oven and then sweat longer - you will understand the difference from the first spoon.
Clay pots for baking in the oven should be made of heat-resistant material. There are options that have a shiny glaze on the outside and inside, and there are simple ones without any special coating.
Before cooking the hodgepodge in pots in the oven, the second type of pots (without the icing inside) should be soaked in water for 15 minutes so that the walls absorb moisture and do not suck it out of the soup. If your container is glazed, then miss this process. It is best to purchase pots with lids so that liquid does not evaporate from the hodgepodge.
Meat soup
First of all, for soup you need to soak a glass of beans in water in the evening. In the morning, put it to cook until tender, drain the water and rinse under wastewater.
Next, you need to cook a rich broth. Our recipe uses beef (500 grams). It is boiled for 2-2.5 hours. Do not forget to remove the foam after boiling with a slotted spoon. At the end of cooking for aroma, add a few bay leaves and 5-6 balls of allspice.
While the meat is boiling, take care of other meat products (300 grams). This can be smoked sausage, bacon, ribs, etc. First, drop the chopped onion into a preheated pan.
When it gets a golden hue, throw chopped sausages, bacon and smoked meats. Take a little bit of everything. Often, housewives start cooking meat hodgepodge in pots in the oven, when there are leftovers from the meat cuts from the feast for the holiday in the refrigerator. When the cut is stewed, add 1 tbsp. l tomato and chopped a couple of cloves of garlic. Put it out a few more minutes and turn off the heat.
In a washed pan with heated oil, send 1 carrot, chopped in strips, and 2 pickles. They can be cut into small cubes or semicircles (optional).
Putting components in pots
Pots of boiled beef are placed in the pots at the bottom, and a handful of beans on top. Next, lay the contents of one and the second pan, distributing in equal proportions over all the pots. At the end, you need to prepare the fill. To do this, boil a glass of brine from cucumbers in a separate pan, add the broth filtered through a sieve and bring to a boil again. With this filling, fill the pots to the brim, cover with lids.
Put the team meat hodgepodge in pots in the oven, heated to 150 degrees, then add heat to 210 degrees and wait until the soup boils. After that, set the temperature to around 160 and simmer for half an hour. When serving, you can lay on top a slice of lemon or chopped olives, sprinkle with fresh herbs.
Solyanka with cabbage
The next meat hodgepodge in pots will be cooked in chicken broth. Boil 700 grams of chicken in 2 liters of water for about 1-1.5 hours. You can add parsley root and carrots, peas, bay leaves and one peeled onion to the broth. When the meat is cooked, remove it from the pan and set it to cool so that it is easier to divide it into pieces.
Cook sausages and bacon at this time. In a pan with 1 tbsp. l vegetable oil spread chopped bacon and stew until the lard is transparent. Then add chopped onions and incubated until golden brown. Then add mugs of sausage and sausages (120-200 g), chopped cabbage (200 grams) and stew for a few more minutes. At the end add parsley.
Serving food
First, put the meat into pieces in the pots, divided into pieces, on top - fried vegetables with sausage and bacon. Separately, 1 shredded carrots and 2-3 pickled cucumbers, cut into strips, are stewed in a pan. At the end, add 2 tbsp. l tomato, 2 minced cloves of garlic and stew another 3 to 4 minutes. Spread the resulting mixture in pots. You can sprinkle mushroom seasoning for flavor.
Brine with broth is prepared similarly to the first recipe, we will not repeat. Pots are poured to the neck and put in the oven. After 50 minutes of languishing, add chopped olives and lemon slices to each serving and serve. You can add a spoonful of sour cream if desired.
Mushroom hodgepodge
Solyanka is not necessarily a soup. You can make it thick and eat as a second course.
For the mushroom variety, cook the following foods:
- ceps (you can use freezing) - 200 grams;
- cabbage - 100 grams;
- 2 or 3 potatoes;
- 1 onion;
- 1 medium-sized carrot;
- vegetable oil;
- salt and spices.
As you can see, the products are all simple. Ceps can be replaced with champignons, however, the hodgepodge will turn out to be more aromatic with mushrooms.
How to cook a hodgepodge in a pot in the oven
Wash all vegetables, peel and chop finely. Rinse and chop the mushrooms. Put the onion in a preheated pan and bring it to a golden color, add mushrooms and hold for 2-3 minutes, and then add carrot straws. Simmer the roast for another 3 minutes.
Put potatoes, chopped cabbage, sliced in slices into the pots, and fry the mushrooms in equal proportions. Separately, dissolve a pinch of salt in a glass of water and fill the pots with half the liquid. Put them in a preheated oven and cook at 180 degrees for half an hour. When serving, sprinkle the dish with finely chopped fresh herbs.
To prepare such a simple and very tasty dish, you can use different compound ingredients, varying them to your taste. Try to make a hodgepodge yourself! Good luck and bon appetit!