Georgian solyanka: a classic recipe and ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Who ever tried Georgian hodgepodge could not remain indifferent. Delicious, satisfying, hot, it replaces the first and second. Moreover, if your spouse does not like soups and never gorges on them, then be sure to offer him to try this dish. The rich and rich taste will win him over from the first spoon, and he will ask for repetition very often.

History of the dish

If today Georgian solyanka is served in trendy restaurants and is considered a gourmet dish, then you will be interested to know that relatively recently it was prepared almost for the poorest. This was the name of a fatty and spicy soup, which was often used as an appetizer for strong alcoholic drinks. By the way, it was cooked so thick that it was difficult to determine whether it was the first or the second dish.

Georgian solyanka is a meat variety of that soup. In addition to it, there are also fish and mushroom. But we'll talk about them next time. Today, this dish has acquired somewhat differentnotes. Fried veal, olives and capers, lemon and a spoonful of sour cream - all this creates a surprisingly harmonious taste. Georgian solyanka can always be recognized by its characteristic spicy taste and strong spicy aroma.

Sauce or soup?

At first glance, this is not very clear, and it does not really matter. The reader has probably already prepared for the fact that this dish will require several types of sausages and other smoked delicacies. Not at all. Let's look at the classic recipe, and let's start with the ingredients. We will need:

• beef - 1 kg;
• onions - 3-4 heads;
• garlic - 3 cloves;
• flour - 2 tablespoons;
• broth - 1 liter.

These are the main ingredients that allow us to prepare a delicious and nutritious Georgian hodgepodge. Not as much as it might seem at first glance. Of course, they need to be cooked properly.

Seasonings and spices

This is what gives the dish a special touch and zest. Without spices, you will get a regular soup. Georgian hodgepodge should be moderately spicy and spicy. For the indicated amount of meat you will need:

• a few bay leaves;
• hot red pepper;
• s alt;
• tablespoon of mustard;
• two pickles;
• tablespoon of tomato paste;
• two tablespoons of vegetable oil;
• some Georgian wine and greens.

And again, we can say that the recipe does not include anything thatcould not be found in stores. Of course, every chef has his own secrets that he does not want to share. But the Georgian meat hodgepodge prepared according to this recipe will be very successful.

Cooking

The first step is to choose good young meat. It is best if it is the inner fillet of the calf. It is distinguished by its special tenderness. It must be washed, dried with a towel and cut into small cubes. Then follow the instructions:

1. Meat pieces should be well heated in a saucepan with high sides.
2. On a high heat, quickly fry the meat on one side, and then on the other side.
3. Meanwhile, cut the onion into half rings and add to the meat.
4. After about five minutes you will need to add flour. She will absorb the allocated juice. Now you need to stir without ceasing so that the dish does not burn.
5. It's wine's turn. It is it that will saturate every cell of meat and give it an unforgettable aroma.

The classic Georgian hodgepodge recipe is not too difficult to master. Most importantly, use only quality ingredients. When the base of the dish is ready, it's time for seasoning. It is after them that the dish acquires its usual taste. Spread mustard and tomato paste, bay leaf and chopped garlic, pepper to the meat. It remains only to add the broth and put it on the slowest fire. Depending on how young the meat was, it will take between 50 minutes and 1.5 hours.

Subtleties of cooking

Don't go far from the kitchen. Tillthe meat is stewed, it is necessary to monitor the amount of liquid. If it evaporates too quickly, then you need to add water. It's still more of a soup than a gravy or sauce. Stew the dish until the beef is soft. It is then that the meat will reveal all its taste. 5-10 minutes before readiness, you need to add pickles.

Gourmet spices

At this stage, you can turn off and serve the dish on the table. It is self-sufficient, tasty and rich. But the classic Georgian hodgepodge recipe involves the use of a large number of spices. But decide on your own whether you need to add them. If so, you will need:

• ground coriander - five pinches;
• hops-suneli - three pinches;
• two bunches of fresh herbs (parsley, dill or cilantro).

They are all added 5 minutes before they are done. It remains to boil a little - and you can try. After adding suneli hops, the dish acquires a special flavor.

Variations

You can decide for yourself how to cook Georgian hodgepodge. Within certain limits, the recipe allows for variations that are used by chefs in restaurants. Each of them makes the dish original and bright. Why not create a masterpiece in your own home? It's not that hard. Experienced housewives say that this dish is perfect for the first of January. Everyone got a little tired of salads and manti during the night, and hot stew is exactly what you need. There are several cooking options:

1. You can cook soup-hodgepodge in Georgian. To do this, you just need to add more liquid.
2. Tomato paste can easily be replaced with a few tomatoes.
3. Change ground red pepper to hot fresh.

Some fans add cornmeal or grits. This is done 15 minutes before the end of cooking.

Georgian mixed solyanka

The name says it all. This dish includes several types of meat. Moreover, the base and various smoked meats are usually used. The ideal option is beef broth, smoked beef rib is added to it. And towards the end of cooking there are various sausages, hams. Let's look at the ingredients that are needed for this dish. You can change them at your discretion, the dish will not get worse from this. So get ready:

• 200g pulp;
• 200 g of various smoked meats;
• 4 sausages;
• you can add kidneys;
• some capers;
• pickles and olives;
• bow;
• 3 tablespoons of tomato paste;
• sunflower oil;
• 1 lemon;
• bay leaf;
• sour cream for dressing.

Cooking Features

Georgian beef hodgepodge is a rich thick soup, which means that the broth will be its basis. The preparation of the dish begins with it:

1. Put the pot on the fire and send the meat into it. Depending on the part of the carcass, the time may vary. The longer the meat is cooked, the tastier the result will be a dish. When the meat is ready, it should be taken out ofstock and cut into cubes.
2. Place it back and start cutting the smoked meats. They need to be fried until golden brown and also put in a pan.
3. Sliced capers, onions and carrots should also be fried and dipped into the broth. Add all other ingredients.
4. The dish is almost ready. Now you need to add suneli hops or other Georgian spices.

It is recommended to put a slice of lemon, olives, and a spoonful of sour cream in each plate.

Cooking hodgepodge in a slow cooker

Progress does not stand still, and today almost every home has such an assistant. Great, let her cook the meal while you're at work. To do this, you need to put the meat in the "Extinguishing" mode at night. Take it out in the morning and pour the broth into another pot.

In the "Frying" mode, you need to saute the onion, add pomegranate juice, wine, spices and broth. Fold back the chopped meat and turn on the "Extinguishing" mode for about 20 minutes. After the end of the program, the multicooker will keep the hodgepodge warm until you return home.

Instead of a conclusion

Solyanka can be prepared in a variety of ways. Someone prefers to simply throw potatoes, onions and carrots into the pan, and then cut various sausages in random order and add them closer to the end of cooking. It turns out quickly and very tasty. Of course, this is no longer very similar to the classic hodgepodge. However, many prefer thisdish option.

Today we figured out how to cook Georgian meat hodgepodge. This recipe is sure to become one of your favorites for years to come. The bright, rich and full-bodied taste of this dish sets it apart from most common soups.