Meat Solyanka team: cooking recipe

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

The recipe for the combined meat hodgepodge is well known to any experienced housewife. This is a primordially Russian, very hearty and rich soup, which has a special taste with the aroma of smoked meats and hints of pickled cucumber. The obligatory ingredients are olives, a slice of lemon, finely chopped greens and sour cream, which decorate this dish and give it a special taste.

History of s altwort

The first mention of the recipe for meat hodgepodge dates back to the 15th century. It can be found in the famous "Domostroy", a classic domestic manual on housekeeping, on which the way of life was based for several centuries.

In those days, hodgepodge was prepared very thick, it tasted spicy and sour, which is in many ways similar to the modern incarnation of this dish. It was served, as a rule, in taverns and peasant houses. Therefore, in those days, many still called her a peasant woman. Quite often, it served as a snack for drinking or could be an effective breakfast for relieving a hangover. By the way, they began to add tomatoes to it only in the 19th century, at the same time it was recognized in the houses of the nobility and nobility.

Few people know, but in cooking there are as many as three types of s altwort. In addition to meat, it can be fish and mushroom. If you are preparing a classic meat hodgepodge, then add four types of different meats to it. This is a prerequisite. By the way, only hard cucumbers are used in real hodgepodge.

It will be interesting to know that the historian of Russian cuisine Viktor Pokhlebkin called this dish "the fundamental basis of Russian cuisine".

Classic recipe

Despite the fact that the basics of cooking this dish are the same, almost every experienced housewife has her own recipe for meat hodgepodge. As a result, the dish can turn out with a special, unique taste. Let's analyze a few of these recipes, starting, of course, with the classic one.

For him we will need to take:

• 3, 5 liters of meat broth;
• 200 grams of boiled beef;
• 200 grams of semi-smoked sausage;
• 300 grams of onion;
• 300 grams pickled cucumbers;
• medium sized tomato;
• 3 teaspoons of tomato paste;
• 100 grams of olives;
• half a lemon;
• 30 ml vegetable oil;
• bunch of greenery;
• s alt to taste.

Cooking method

The recipe for the combined meat hodgepodge is as follows. First, boil the meat, while s alting is not necessary. It is desirable that the meatwas on the bone, in this case the broth will turn out to be fatty, rich and very satisfying.

Meat should be cut into small pieces. In parallel, cut the sausage, cucumbers into small cubes, carefully rub the onion on a coarse grater. We take a well-heated frying pan, in which we add a little vegetable oil. First, fry the sausage for three minutes. After we put it aside, fry the cucumbers for a couple of minutes. Then we also separately fry the tomato, and add finely grated onion to it, mix thoroughly, until it is fully cooked, it should spend about five minutes in the pan.

Now back to the broth. Add cucumbers, sausage, meat, pre-fried tomato paste to it. All this must be cooked over medium heat for about ten minutes. Then pour in the olives and cook for another ten minutes, without increasing or decreasing the heat. In conclusion, we squeeze the juice of half a fresh lemon into our hodgepodge, turn off the gas and s alt the soup to taste.

Served hot, garnished with fresh herbs and a spoonful of fat sour cream. A recipe with a photo of a team of meat hodgepodge will help you quickly prepare this dish.

Solyanka with potatoes

It is worth recognizing that the combined meat hodgepodge with potatoes is even more satisfying. A step-by-step recipe for this dish is given in the article. This is a great option for a hearty lunch or dinner on a cold winter day because you get something between a hearty soup and a full-fledged second course.

Immediately be prepared that it will take about two hours to cook. You will need to have the following ingredients on hand:

• 600 grams beef ribs;
• 300 grams beef broth;
• big potato;
• 2 milk sausages;
• 150 grams of smoked or semi-smoked sausage;
• 2 large pickles;
• 2 small carrots;
• can of green olives;
• 2 tablespoons of tomato paste;
• 2 garlic cloves;
• bunch of parsley;
• lemon wedge;
• a tablespoon of sour cream.

Detailed instructions

Detailed recipe with a photo of a team of meat hodgepodge will make you immediately start cooking this incredibly delicious dish, because it looks very appetizing, the same will turn out in your kitchen.

First you need to carefully process the meat that you will use in the soup. To do this, we carefully cut off all the veins from the meat, because the hodgepodge turns out to be very fatty and saturated anyway, and because of the veins, many people may not like the soup. A piece of meat from which you will cook the broth must be cut into large pieces, always across the fibers. Fill the meat with water, it is better to pour it with a margin, because it can start to boil away a lot.

In the step-by-step recipe for meat hodgepodge, you need to pay attention to the preparation of the broth. When it starts to boil, be sure to remove the resulting foam, and then s alt to taste. Don't overdo it too much, because you'll still be adding olives, which are usually stored in very s alty brine. After s alting, we put carrots and a small onion in our broth. The broth is being breweduntil the meat is fully cooked.

In parallel, we will start working on sausages, as well as other ingredients. Finely chop the olives, chop the thoroughly washed greens. Note that it is considered a classic recipe for a combined meat hodgepodge with potatoes. Therefore, we cut the potatoes into cubes, and the garlic into fairly large pieces. We cut pickles, if desired, they can be peeled, it seems to many that it turns out even tastier this way. When the meat is already cooked, take it out of the broth, give it time to cool. The broth itself must be carefully filtered, while boiling the potatoes.

In a step-by-step recipe for a classic combined meat hodgepodge, some of the components are recommended to be cooked in a cauldron. For example, it would be appropriate to fry onions in it, and then add about a ladle of beef broth and a tomato there. Simmer for about a minute. We send finely chopped meat to the onion, put the rest of the sausages there, after chopping it. When the potatoes are almost cooked, pour the broth with potatoes into the cauldron.

Now it remains to add olives, cucumbers and brine. Don't forget garlic and herbs. Before serving, taste the soup for s alt, add s alt if necessary. Pre-garnish with a slice of lemon, be sure to have fat sour cream on the table, which each of the guests puts at their discretion.

As you can see, the recipe for mixed meat hodgepodge with potatoes is simple, but you will have to work hard in the kitchen.

Original hodgepodge recipe

Original meat recipeSolyanka, based on pork and veal, is used by many cooks. So if you want to surprise your guests and loved ones, then stock up on these ingredients:

• 250 grams of pork and veal;
• 400 grams of smoked sausage and boiled sausages;
• 150 grams of ham;
• 3 medium bulbs;
• 3 medium pickles;
• jar of pitted olives;
• 2 tablespoons of tomato paste;
• bunch of parsley;
• vegetable oil needed for frying;
• s alt, seasoning and pepper mix to taste.

Getting ready to surprise everyone

Cook veal and pork broth. At this time, prepare the frying and the rest of the ingredients. To do this, cut the medium onions into cubes and fry in vegetable oil. Cut three small cucumbers into strips and fry a little. Add two tablespoons of tomato paste, which also needs to be fried. Pour in half a glass of broth and let it sweat a little.

Cut smoked sausage into strips, do the same with ham. When the meat is cooked, we take it out of the broth and also cut it into thin strips. In the form of straws should be sausages and boiled sausage. We fry everything and send smoked sausage, ham and meat to the broth.

We take a large pot with a volume of five to six liters. There we throw a small jar of olives and a little brine. Then we send the frying, chopped boiled sausage there. It's spice time. Use ground pepper and your favoriteseasonings, if desired, you can add a little s alt.

Before serving, the hodgepodge should be allowed to brew for at least a quarter of an hour. Now you know the recipe for how to cook a mixed meat hodgepodge.

My fantasy

Some housewives give their own names to the author's hodgepodge recipes. For example, the cooking method "My fantasy" is known. To bring it to life, you will need:

• 100 grams boiled pork;
• 200 grams of ham;
• 2 smoked sausages;
• 100 grams of smoked beef;
• 70 grams of brisket;
• 3 pickles;
• 200 grams of chicken breast;
• half can of pitted black olives;
• 2 tablespoons of tomato paste;
• 3 onions;
• 50 grams of boiled-smoked sausage;
• lemon, herbs, spices - to taste.

Recipe for hodgepodge according to the author's recipe

First, boil the chicken breasts, adding peppercorns and bay leaf. In parallel, cut the bacon into cubes, throw everything into the pan along with finely chopped onions. As soon as everything is extinguished, it is necessary to lay out pickles and tomato paste. We simmer the roast for about a quarter of an hour. We filter the broth, putting the chicken breasts aside, only after that we add the frying to it. We cut the meat into cubes, and divide the chicken breasts into fibers. Add lemon, olives and herbs. We cook the hodgepodge in a saucepan along with cold cuts for another quarter of an hour, let it brew and servetable.

Solyanka with chicken leg

To prepare a hodgepodge based on chicken legs, stock up on the following ingredients:

• 150 grams of chicken legs;
• 150 grams of carbonade;
• 150 grams of pork neck;
• 150 grams of beef;
• 5 sausages;
• 11 small pickles;
• 5 onions;
• 2 liters of broth;
• 4 tablespoons of tomato paste;
• 100 grams of green olives;
• 100 grams of olives;
• a bunch of green onions;
• tablespoon of sugar;
• 3 tablespoons of capers;
• half a teaspoon of black peppercorns;
• s alt to taste.

Chicken hodgepodge

For chicken hodgepodge, cut cucumbers, stew them over low heat. Cut the onion into half rings, add to the cucumbers. When the onion is soft, add 4 tablespoons of tomato paste. Mix everything thoroughly and simmer with water for another 40 minutes.

At this time, we start cutting the meat. Interestingly, the meat set presented in the list of ingredients may vary, add your favorite meat goodies, as long as there are at least four varieties. We also chop the olives and proceed to the assembly of the hodgepodge.

Send the base to the boiling broth. We cook all products for a short time, usually 5-7 minutes are enough. We don’t s alt much, because among the components there are pickles that will give the required amount of s alt. Do not forget about capers, bay leaf and black allspicepeas.

After the hodgepodge is cooked, it must be allowed to brew for a few minutes. Experienced chefs say that it takes at least half an hour to make the taste rich and harmonious. Then all your guests are guaranteed to be delighted.