Recipes cooking classic team meat solyanka

Meat hodgepodge is a famous dish. It is prepared from a wide variety of products: sausages, meat, fish, olives. In general, you can use almost everything that is in the refrigerator. However, there are several recommendations that will help make the dish even brighter in taste.

Top 11 recipes for making hodgepodge

The recipe for classic meat hodgepodge

Ingredients:

• 350 grams of pork or beef pulp;
• 250 g smoked sausage;
• 250 g of ham;
• three sausages;
• salt to taste;
• lemon to taste;
• 100 g of olives;
• 50 g of vegetable oil;
• 4 pickled cucumbers;
• 100 ml of salty pickle;
• 2 onions;
• 50 g of tomato paste;
• sour cream and herbs to taste.

Step by step preparation:

1. 1. Rinse the meat thoroughly, remove excess fat and film. Place a bowl of clean water on the stove, lower the piece of meat and keep on medium heat until boiling. Be sure to remove the foam, cover the pan with a lid and continue to cook until low heat.
   2. Peel the onion, cut it in half and cut into ringlets. Chop pickled cucumbers into straw, free the sausage and ham from the film, chop it in the same way. Cut the sausage into large circles.
   3. Pour the vegetable oil into the pan, when it is hot, put onions and fry, stirring constantly. Add sausage, ham and fry for two minutes, stirring occasionally. Send in a mass of cucumbers and cook for the same amount of time.
   4. Pour tomato paste, a small amount of water into the pan, mix, stew for about 20 minutes under the lid. Remove the meat from the broth, cool it and cut into strips. Transfer the meat to the broth.
   5. Send the meat again broth, also shift the tomato fry with sausage. Open a jar of olives, drain the water, send to the rest of the ingredients. Pour in the pickle and shift the sausages. Stir, try on the salt.
   6. After cooking, leave to infuse the soup for 15 minutes, then pour into plates, add in each a little green, sour cream, garnish with a slice of lemon.

Soup solyanka meat team

To make this soup you will need:

• 3 liters of water;
• 700 g of beef or pork;
• 300 g smoked ribs;
• 200 g of smoked ham and sausage;
• 2 onions;
• three gherkins;
• 100 grams of olives;
• about 50 g of capers on request;
• two tablespoons of tomato sauce.
• 1 tablespoon butter;
• greens to taste;
• a little pepper, bay leaf;
• lemon and sour cream for serving.

Cooking:

1. Wash the meat, smoked ribs, put them in a saucepan, cover with water and bring to a boil. Remove the foam, send the onion cleaned in advance, and boil for two hours on low heat. 15 minutes before cooking, salt a little, add bay leaf and a few peppercorns to the broth.
2. Remove the meat, remove the onion, be sure to strain the broth. Separate the meat from the bones and finely chop. Cut the ham and sausage into straws.
3. Put the sliced ​​cucumbers into the pan, add a few tablespoons of broth and cook for 5-7 minutes, stirring constantly. Put them in a broth pot.
4. Clean the bulb, cut into rings. Heat the butter in a pan, send the onion, salt, pepper and fry until done. Add tomato sauce and mix.
5. After a couple of minutes, transfer the broth to the broth. Add boiled meat, ham, sausage, olives to the pan, mix, cook for about 15 minutes. Before serving, add a few capers, pepper.

After removing the pan from the heat, let the soup stand for another 15 minutes, then pour it into portions.

The original recipe in the microwave

Ingredients:

• 1 l of chicken broth with pieces of meat;
• 100 g smoked sausage;
• 100 g of savelot;
• 200 g of ham;
• 2 onions and 2 pickled cucumbers;
• 1 tbsp. tomato paste and sunflower oil;
• 1 lemon;
• parsley and dill to taste;
• 200 g pitted green olives;
• salt, black and red pepper to taste.

Cooking:

1. Cook the chicken broth without salt.
2. Pour some oil into the pan, heat it in the microwave. Put onion cut into the same place, stir, cook under the lid for 10 minutes at maximum power.
3. When the onions become softer, send to it sausage cut into strips. Mix again and cook in the microwave for no more than 5 minutes.
4. Add chopped pickles, add tomato paste, mix and heat for another 2 minutes. Bring the chicken broth to a boil and pour into a saucepan. Send a piece of meat and pepper, mix.
5. Cook the hodgepodge in the microwave for 20 minutes on medium power, not tightly covered with a lid.

After cooking, cut the dill and parsley, put in a pan and leave the soup for half an hour. Cut the lemon into thin slices, pour the salt soup into a plate, put a few slices of lemon, a couple of green olives, decorate with parsley or dill.

Meat hodgepodge recipe with beans

The composition of the classic solyanka with beans necessarily include various meat products: boiled or smoked meat, sausage, sausages, pork.

Ingredients are as follows:

• 1 lemon;
• 250 g of red beans;
• 150 grams of pork;
• 150 grams of smoked chicken;
• 150 g smoked sausage;
• 150 g of ham;
• 50 g sour cream;
• two bulbs;
• 20 ml of vegetable oil;
• 3 pickled cucumbers;
• 30 ml of ketchup;
• salt and pepper to taste.

Step by step preparation:

1. Rinse red beans for the night, fill with drinking water and leave it until morning. The next day, rinse the beans, put in a saucepan, cover with clean water and put on medium heat for 2 hours.
2. Rinse the pork, put it in a container with water, send the peeled onion to the same place and cook over moderate heat until ready. When boiling be sure to remove the foam. Finely chop smoked chicken, sausage and ham.
3. Peel and finely chop the second onion. Lubricate the bottom of the pan with oil, put onion, fry until golden brown. Add the finely chopped pickles to the onions, stirring constantly. After 5-7 minutes, add ketchup, stir, remove the pan from the heat.
4. Remove the boiled pork from the broth, cool, cut into cubes. All meat products shift back to the pan, send the same beans, tomato roast. Season everything with pepper and salt, add bay leaf. Bring to a boil and cook for another 35 minutes.

When cooking this dish, you can use any beans, but most importantly, be sure to soak it for several hours to cook the product faster. You can also get a more rich broth using pork on the bone to make it.

Meat hodgepodge with kidneys

Ingredients are as follows:

• 700 g of buds;
• 3 l of beef broth;
• 200 g of sausage and sausages;
• 2 pickled cucumbers;
• 200 g smoked bacon;
• 3 onions;
• 1 carrot;
• 100 ml of tomato paste;
• 2 cloves of garlic;
• salt, pepper and allspice to taste;
• 20 olives;
• lemon and sour cream.

Deciding to cook this dish, it is very important to properly prepare and boil the kidneys, which will get rid of the specific smell of this by-product. First you need to put them in a saucepan, soak in cold water for at least 8 hours. In this case, the water must be changed every 2 hours. Then you need to remove excess fat and boil the product.

Boil the kidneys in 3 waters, that is, bring to a boil, drain the water and repeat this three times. This procedure will take at least 50 minutes. After that, you need to cut into cubes and send in broth so that the kidneys are boiled.

Step by step preparation:

1. Finely chop the onion, rub the carrots. Fry the whole mixture until golden brown, add tomato paste and simmer for about 5 minutes, stirring constantly. Cut pickled cucumbers into small cubes and add to the vegetable fry.
2. Boiled previously beef kidneys, finely chopped and placed in a pan. Cut all other meat products, send there for 5 minutes.
3. In the meat broth, put all the spices, bay leaf, bring to a boil. After that, send all roasted meat products and cook for 5 minutes. Transfer the vegetable frying and finely chopped garlic to the pan.
4. Stew the soup for 10 minutes over low heat, then add the olives, salt and pepper. After cooking, leave the hodgepodge to infuse for 15 minutes. Serve with sour cream and a slice of lemon.

Solyanka meat team with potatoes

The hodgepodge with potatoes is one of the variations of the traditional sour soup with meat and hot spices.

Ingredients:

• 500 g of meat, sausages, sausages, brisket and ribs;
• 200 grams of potatoes;
• 200 g pickled cucumbers;
• 2 tablespoons of tomato paste;
• one large carrot;
• 2 onions;
• 1 tbsp. sunflower oil;
• 2.5 liters of water;
• salt and black pepper to taste;
• olives or olives;
• sour cream and herbs to taste.

If tomato paste is very sour, be sure to add some sugar. In addition, you can use not only meat, but also mushrooms, fish fillets. Ordinary water can replace broth.

Step by step preparation:

1. Rinse and peel the potatoes, cut into small cubes of 3-4 cm. Cut the cubes and onions. Rinse and peel the carrots, grate them with a fine straw. Bring the water to the boil in a saucepan, boil potatoes for 15 minutes.
2. While potatoes are being cooked, cut pickled cucumbers into thin strips, chop the meat products into small pieces. Heat the pan with a little vegetable oil. Fry onions on it to a transparent color, add carrots, fry for 3 minutes, stirring regularly.
3. Add meat products, fry for about 3 minutes until a crust appears on them. Put the tomato paste, a little water from the pan, salt and pepper. Add the pickles, cover the pan with a lid, simmer for about 10 minutes over low heat, stirring occasionally. Put the frying in the pan with the potatoes, add bay leaves and greens.
4. Stir, simmer for about 7 minutes. Remove the pan from the stove and sprinkle with fresh herbs. Turn off the hodgepodge, leave the soup to infuse for 15 minutes, then pour into portions.

Easy option with chicken meat

Cooked chicken hodgepodge to taste will be no worse than a traditional meat dish, only this soup is cooked easier, faster. The main thing - it turns out not so fat. To prepare solyanka, you can use any part of the chicken, for example, shin, breast, wings, and so on.

Ingredients are as follows:

• 3 potato tubers;
• 4 chicken drumsticks;
• 130 g olives;
• onion;
• 2 carrots;
• 1 pod of sweet pepper;
• 0.5 lemon;
• 4 pickled cucumbers;
• 2 cloves of garlic;
• 50 g of tomato paste;
• black pepper, salt and versatile seasoning to taste.

Step by step preparation:

1. Rinse the drumstick, place it in a deep container and cover with water so that the liquid completely covers the chicken.
2. Send washed, peeled carrots, a branch of dill into a container, put on a moderate fire and cook for 30 minutes, be sure to remove the froth.
3. Peel the potatoes, cut into cubes, put in a saucepan and cook for 30 minutes.
4. Remove the chicken legs from the pan, separate the meat from the bone, disassemble the flesh with your hands into fibers and send again to the broth.
5. Cut the cucumbers into slices, cut them in half a little, leave the rest to serve.
6. Pepper free from the stem, seeds, cut into cubes. Finely chop the peeled onion, rub the second carrot on a grater.
7. Put all the ingredients in a frying pan and fry for about 5 minutes over low heat. Add tomato paste, heat for about 5 minutes, stirring.
8. Put the fry in the soup when the potatoes are ready. At the very end of cooking the dish should be salted, pepper, add seasoning.

Sausage Meat Hodgepodge

Ingredients:

• 400 grams of bone meat;
• 250 g boiled sausage;
• 250 g smoked sausage;
• 50 ml of sunflower oil;
• 2 onions;
• 2 pickled cucumbers;
• 3 potatoes;
• 2 tablespoons of tomato paste;
• one can of olives;
• 100 ml sour cream;
• greens, salt, pepper to taste;
• 4 slices of lemon.

To hodgepodge was delicious and rich, can not do without beef broth. Fill the pig bones with water, send boiled on a small fire for an hour. To the meat, add the peeled onion, a little pepper and bay leaf.

Cooking:

1. Peel the onion, chop finely, fry in butter and add the grated cucumber, tomato paste. Peel the potatoes, cut into cubes and send to the broth to cook, you can add a little pepper.
2. Remove from the broth bones, separate the meat. Stir zazharku and pour 2-3 tbsp. broth.
3. Cut sausage, meat, salami separately. Lightly fry and send to broth along with roasting.
4. Combine the broth with the stirring, bring to a boil and add the olives. Cut the greens and cook the soup for about 5 minutes.

Recipe for chicken broth with sausages and sausage

To prepare you will need:

• 2 l of chicken broth;
• 200 g smoked sausage;
• 5 milk sausages;
• three potatoes;
• 1 carrot and onion;
• 2 pickled cucumbers;
• 3 tbsp. tomato paste;
• salt and pepper to taste;
• some sunflower oil.

Cooking is simple:

1. Salted cucumbers finely chopped, cover with water so that it covers cucumbers. Simmer for 30 minutes. If necessary, you can pour some water.
2. Cut the potatoes, cut into cubes, dip in boiling broth and cook for 15 minutes. In the meantime, you can make a fry. Peel the carrots and onions, cut them, send them to a heated frying pan and fry until golden brown.
3. Send sausages and sausages to the frying, also having cut them beforehand, fry over low heat for 5-7 minutes. Add 2 tablespoons of tomato paste and do not remove from the stove for another two minutes.
4. Put the resulting fried and cucumbers in a saucepan with broth and potatoes. Leave on the stove for another 5-7 minutes. Insist the prepared hodgepodge for half an hour and serve with sour cream and greens.

Meat hodgepodge with capers

To make a soup with capers, you will need:

• 4 l meat broth;
• 500 grams of boiled meat;
• 100 g of ham, sausage;
• 8 small pickled cucumbers;
• three sausages;
• 2 onions;
• 4 tbsp. tomato paste;
• some capers;
• olives to taste;
• salt and pepper to taste.

Step by step preparation:

1. Leave the broth to simmer over low heat. During this time, chop the cucumbers into cubes, finely chop the peeled onions, fry them in butter at medium heat for 5 minutes.
2. Add the tomato paste to the pan, warm for 1-2 minutes, pour in the broth and put the bay leaf, pepper. All meat products are finely chopped and send the soup for 6-7 minutes.
3. Prepare and cut greens, capers, olives. Add all this before you remove the pan from the stove. Leave the soup to infuse for 20 minutes, then pour into portions and place a piece of lemon in each of them.

With mushrooms, beef, chicken and sausage

To make this type of solyanka you will need:

• 300 grams of beef;
• three milk sausages;
• 150 g of smoked sausage and cooked smoked pork;
• 1 carrot;
• 2 onions;
• two large potatoes;
• three pickled cucumbers;
• 300 g of canned champignons;
• 50 g pitted olives;
• 3 tablespoons of tomato paste;
• 100 ml sour cream;
• 1 lemon

Step by step preparation:

1. Cut the beef into strips, fry in oil over high heat to create a beautiful crust. Peel onions and carrots, cut into cubes or strips. Transfer the vegetables to the pan, stir and fry for 5-7 minutes until cooked.
2. Cut the sausage into strips, sausages into slices, grate the potatoes on a coarse grater or cut into cubes. Add potatoes and marinated champignons to the meat, stir and simmer over low heat until the potatoes are completely cooked. It will take about half an hour.
3. In a separate frying pan over high heat, fry sausages and meat so that a crust appears. Add tomato paste to potatoes and mushrooms, mix everything up, add 400 ml of boiling water, cover and simmer for about 10 minutes on low heat.
4. Put the saucepan on the fire, add the meat broth, zazharku, chopped cucumbers, olives and olives. Cook over low heat for 10 minutes, then turn off and leave to infuse solyanka for an hour. Before serving, add in each plate a little sour cream, fresh herbs and a slice of lemon.

The story of the team of meat solyanka

For the first time the name "solyanka" is mentioned in the XV century. This kind of rather fatty soup was initially served with vodka and served as an excellent snack, especially since it was the first and second course.

Solyanka - very fat, it helped to drink, not to get drunk for a long time, while the dish quickly saturates.

In those days, the second name of the soup - "hangover". For a long time, the aristocratic nobility recognized this soup exclusively as a dish for poor peasants who had a weakness for vodka. However, over time, and they began to consume this soup with pleasure.

This dish can always be recognized by its characteristic spicy taste and spicy aroma. At the heart of any solyanka is always used concentrated broth. Depending on its type, three types of solyanka are traditionally distinguished: meat, mushroom, and fish.

Sour-salty and spicy flavor is created thanks to such integral components as salted cucumbers, olives, pickled mushrooms, capers, kvass. Depending on the recipe, these components can be added to the soup at the same time or only some of them are used.

For this reason, the hodgepodge is also an original soup, which can combine soup, soup, plain meat soup, it all depends on the ingredients used. Spices - this is something that has always been added and in large quantities.

The most commonly used are dill, parsley, onion, garlic and pepper. Preparing this dish is quite simple, but in order to get the taste and aroma, it is important to observe the temperature conditions and the sequence of laying the ingredients during the preparation.

Is this dish useful?

За счёт богатого состава это блюдо содержит в себе практически все элементы, которые нужны для здоровья организма. Особенно много в ней витамина C благодаря капусте, соленым огурцам, оливкам, лимонам, зелени. А мясо, рыба, грибы - это ценный источник белков, сметана дает кальций, который нужен для формирования костей и нормального роста.

Зелень, которую используют при приготовлении, содержит в составе большое количество антиоксидантов, пектинов. Они защищают клетки от вредных факторов, улучшают процессы пищеварения.

Полезные свойства солянки:

1. Средство от похмелья.
2. Профилактика развития рака. Это возможно за счёт содержания оливкового масла, которое помогает бороться с раковыми клетками за счёт наличия антиоксидантов в своём составе.
3. Improved vision. При приготовлении солянки используется морковь, которая богата витамином А.
4. Детоксикация организма. Это возможно за счёт наличия в составе солянки лимонного сока, который обеспечивает естественную детоксикацию организма.
5. Увеличивает выносливость. А всё благодаря наличию большого количества витамина C, который повышает защитные силы организма и сопротивляемость к болезням.
6. Предотвращает формирование свободных радикалов.
7. Ускоряет обмен веществ. Соли всасывают в себя лишнюю жидкость.
8. Очистка ротовой полости. Также соль позволяет очищать ротовую полость от микробов и бактерий.
9. Предотвращение анемии. Ещё одно полезное свойство супа. Это возможно за счёт высокого содержания железа в говядине, которую чаще всего используют для приготовления супа.

Как приготовить солянку в домашних условиях: секреты и советы

Приготовление солянки основано на искусстве смешивания подходящих продуктов для приготовления блюда. При этом важно, чтобы они гармонично сочетались между собой. Здесь также можно импровизировать. Главный секрет в том, что сначала все продукты нужно готовить, потом собирать в одном блюде.

Ингредиентов может быть масса: различные виды мяса, субпродуктов, мясные изделия, речная и морская рыба, солености, овощи, специи, травы. Чем богаче состав, тем вкуснее солянка, поэтому экономить на продуктах не следует.

Но также есть несколько кулинарных секретов, которые помогут вам приготовить максимально вкусное блюдо.

Бульон

Для приготовления солянки нужен качественный бульон. Мясо, рыбу или грибы закладывают в холодную воду и варят на очень медленном огне, чтобы жидкость впитала в себя аромат ингредиентов. Очень важный момент - варить бульон нужно заблаговременно, чтобы он настоялся. В обратном случае очень трудно получить яркий и насыщенный вкус блюда.

Соленые огурцы

Чтобы разнообразить вкус солянки, используйте рассол. Причем его нужно предварительно прокипятить, снять пену, а только потом добавить в бульон. Если вы готовите диетическую либо детскую солянку, замените рассол на овощной отвар.

Самые лучшие огурцы для приготовления блюда - соленые, а не маринованные. Такой продукт подвергается брожению под воздействием ферментов и грибков, что позволяет ему приобрести особенный вкус и приятную кислинку. У многих огурцов кожица может быть немного грубовата, поэтому ее лучше удалять, как и крупные семена. Жёсткие огурцы сначала потушите, а уже потом добавьте к остальным ингредиентам.

Заправка

Заправка для солянки готовится из обжаренных овощей, которые кладут в готовый бульон. Ее можно приготовить заранее и поставить в холодильник, что позволит сэкономить немало времени. Чтобы приготовить заправку, нужно обжарить лук на оливковом или сливочном масле, добавить в него нарезанные солёные огурцы, томатную пасту либо мелко порезанные помидоры.

Овощи готовятся до мягкости и вязкости, и в процессе тушения к ним можно добавить немного сахара или бульона. Если вы готовите рыбную солянку, не используйте большое количество томатной пасты, поскольку она заглушит аромат рыбы. Заправка добавляется в суп за 15 минут до его готовности.

Additional Products

В солянку можно добавлять оливки, каперсы, маслины. При этом помните, что подобные продукты нельзя подвергать длительной тепловой обработке, иначе они начнут горчить, утратят вкус.

Также поступают с лавровым листом - его сразу же убирают из супа после готовности. А чтобы сделать вкус солянки богаче, добавьте немного маринада из каперсов или оливок.

Особенности подачи

Все компоненты блюда смешиваются с бульоном за 15 минут до подачи на стол. Несмотря на то что варить нет необходимости, оставьте на 15-20 минут, чтобы суп настоялся. При подаче не забудьте украсить солянку лимоном, маслинами. Также блюда можно заправить зеленью, сметаной, чёрным перцем.

Watch the video: Солянка. Лучшие рецепты. Готовим дома (May 2024).