Solyanka without meat: a step by step recipe with photos, features and cooking secrets

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

Russian cuisine is replete with many excellent recipes. Solyanka is considered one of the traditional dishes. This is a soup in a steep broth with the addition of various ingredients, such as cabbage, capers, olives, lemon, pickles, mushrooms, etc. In a hodgepodge, the ingredients of cabbage soup and pickle are combined. Another characteristic feature of this dish is the presence of spices. As a rule, pepper, dill, parsley, garlic are added to the soup. There are many different cooking options.

Solyanka is a soup cooked on a steep broth. There are three main varieties of this dish - with mushrooms, meat and fish. In addition, it has a sour taste. If desired, you can enrich the taste and add various spices, herbs and sour cream. As for the list of possible components, any ingredients can be added to such a soup: various types of meat, smoked sausage, mushrooms, fish, as well as vegetables and seasonings.

Meatless hodgepodge with beans or asparagus

This soup is most often prepared for a meal during Lent. Howeverit's also great for a casual dining table at any other time of the year.

To prepare the dish you will need the following ingredients:

• beans (regular or asparagus) - half a glass;
• thick tomato paste - 1 tbsp;
• olives or black olives - 1 jar;
• pickles - 2 or 3 pieces;
• capers - 2 tablespoons;
• one bulb;
• bay leaf - 3;
• water - 2 l;
• vegetable oil for frying ingredients;
• s alt, ground black pepper to taste.

Cooking process

The process of making meatless hodgepodge is quite simple. This recipe will be a great addition to any chef's culinary arsenal.

• Beans should first be filled with water and soaked for several hours. It is best to do this at night. Then boil for an hour. 15 minutes before the readiness to add s alt.
• Cut the onion into half rings and sauté a little in a frying pan. That is, do not fry, but only slightly heat with the addition of a small amount of sunflower oil.
• Then put the onion to the beans.
• Peel cucumbers, cut into small pieces and stew a little. Then also add to the beans.
• Stir a spoonful of tomato paste thoroughly with the rest of the ingredients and let it boil.
• At the end of cooking, add spices to taste, bay leaves, capers, olives or olives. Boil for a few minutes.

With mushrooms, barley and sausage

This is another meatless hodgepodge recipe with sausage. The soup is nutritious, thick and has an unsurpassed aroma. At first glance, the list of necessary ingredients seems too voluminous, but this dish is prepared from simple and affordable ingredients:

• mushrooms - 200 g;
• potatoes - 5 pieces;
• bow - 1;
• olives;
• smoked sausage - 100g;
• one tomato;
• two slices of lemon;
• garlic - 1 clove;
• frozen green peas - 2 tbsp;
• pearl barley - 100 g;
• bay leaf, s alt, pepper;
• vegetable or olive oil.

The recipe for hodgepodge with sausage (without meat) is quite simple. However, you must carefully follow all the recommendations:

• Rinse the groats thoroughly under running water, pour boiling water over and leave for half an hour.
• Peel the onion and cut into half rings.
• Chop potatoes into small cubes.
• Cut the sausage into thin strips.
• Chop the mushrooms, but not too finely.
• Sauté the onions and mushrooms lightly.
• Then add potatoes, sausage, peas, peeled chopped tomato, grits (without water).
• For lovers of hot spices, you can add hot peppers.
• Mix all ingredients well with a wooden spoon.
• Add mushroom broth or vegetable broth.
• Simmer for about half an hour.
• Garlic, bay leaf, s alt and pepper are added closer toend of the cooking process. After that, you can boil all the components for some more time. About half an hour.
• Lemon wedges are added just before serving.
• It is advisable to put a tablespoon of sour cream or a little heavy cream in each serving.

This method of processing helps to cook the dish, as in a real oven. The dish is ready to serve. However, if left for another day, it has a great special taste.

Team mushroom hodgepodge

This meatless hodgepodge recipe combines some of the ingredients listed in the previous two ingredient lists. It is very easy to prepare.

For cooking you will need the following products:

• dried red beans - 100g;
• mushrooms - 200 g;
• carrots - 1 or 2 pieces;
• potatoes - 2 pieces;
• one bulb;
• vegetable oil;
• water - 2.5 l.

Cooking process:

• Soak beans for a few hours, then boil. Then drain and rinse.
• Cut the onion into half rings and sauté.
• Chop mushrooms into small pieces and fry together with onions with a little sunflower or olive oil.
• After 5 minutes of frying, add finely chopped carrots.
• Dice potatoes.
• Pour 2 liters of water into the soup pot. Add potatoes and beans, boil for 7 minutes.
• Then add the rest of the ingredients: onions, carrots andmushrooms.
• Don't forget spices and herbs.
• Cook about 15 minutes.

Soup with cabbage

This is another excellent meatless kale hodgepodge recipe. The set of ingredients is quite modest. But the dish turns out to be no less tasty than more saturated counterparts. For cooking, you will need the following products:

• cabbage - half a small head;
• carrot - 2 small root vegetables;
• two medium-sized onions;
• s alt, pepper, bay leaf;
• tomato paste - 2 tablespoons;
• sunflower or olive oil.

The cooking process is not particularly difficult. Even a novice cook can do it. The cooked dish will be a great addition to any meal.

• Chop the cabbage finely.
• Chop carrots into strips.
• Cut the onion into half rings and fry a little in a pan with a little oil.
• Add carrots to onions.
• Place pepper, bay leaf, s alt, simmer for 10 minutes.
• Then add the tomato paste, mix all the ingredients and simmer over low heat.

If desired, mushrooms can be added to this meatless hodgepodge. Serve with a slice of lemon, lime or a spoonful of thick sour cream.

Solyanka Tips

There are many culinary nuances that will help to give any dish an unrivaled flavor. This dish has a wonderful taste in any execution. You can safelyexperiment with different ingredients and look for the best option. However, a few tips for cooking soup - hodgepodge without meat - will be useful for every housewife. Below are some tips and tricks.

Pickles

The taste of any variant of cooking hodgepodge (with or without meat, with fish, mushrooms) largely depends on cucumbers. Preferably cask s alted. It is advisable not to take marinated. Of course, the dish will turn out delicious in any case, but barrel cucumbers give a special touch.

If the cucumbers are large, it is recommended to peel them. Before adding to other ingredients, you need to simmer a little.

Features of cutting products

Slicing methods are also of great importance. All components should be cut so that they fit in one tablespoon. This will allow you to fully appreciate the entire flavor palette of the dish. There are a few basic rules:

• cut cucumbers into cubes;
• onions are chopped in half rings;
• carrots can be cut into strips or small cubes;
• it is advisable to chop cabbage in such a way that long strips do not hang from a spoon;
• mushrooms are usually diced.

Cooking stock

The broth must be prepared in advance. Even if we are talking about hodgepodge without meat. It should have a rich taste and transparency. This is easily achieved by placing mushrooms and fish in cold water. You need to cook on a small fire. Thanks to this method of preparation, waterwill have time to soak in the aroma of the product. After boiling, it is recommended to remove the foam from the surface of the broth. Of course, this will not affect the quality of taste. But if you do not remove the foam, the broth will turn cloudy. After the cooking process is completed, the broth should be infused.

Additional ingredients

To improve the taste of the dish, in addition to the main products, additional ingredients are often added: capers, olives, lemon, herbs and others. There are several recommendations that it is advisable to take into account in the cooking process:

• capers should not be boiled too long, otherwise they can give a bitter taste;
• you can add caper marinade to improve the taste;
• olives or olives should be added at the end, after cooking is completed, otherwise they may lose their characteristic unique taste;
• bay leaves are removed immediately after cooking;
• a slice of lemon is put on the plate before serving, not during cooking;
• the same goes for green onions: it is best to add finely chopped greens directly when serving;
• s alting the broth is not recommended, as most products already contain a certain percentage of s alt;
• if dry mushrooms are used, they should be washed well, poured with water and left for several hours; the resulting infusion is further used to prepare the broth, and add the mushrooms according to the recipe to the soup.

There are many wonderful recipes for how to cookhodgepodge without meat. Each of them has its own taste and aroma. Despite a certain set of basic ingredients, you can create any combination of products. The best culinary masterpieces are created by experimenting and finding new ways.