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How to cook a hodgepodge meat team - 6 recipes

Meat Solyanka is a traditional Russian dish known since time immemorial and undergone a lot of modifications. Economical housewives love it for simplicity, honesty and versatility, because meaty soup can be made from the remnants of any meat products found in the refrigerator. Especially relevant solyanka after the holiday feast, when there is a lot of cold cuts. However, if they are not available, purchasing 100-150 grams of various meat delicacies will not be difficult.

Meat solyanka is an incredibly nourishing, thick and very fragrant soup, which is based on broth with smoked meat, sausages or sausages. That is why meat hodgepodge is often called the national team - what kind of meat is there in it. The most delicious solyanka will come out if you use as many types of meat as possible - beef or pork on ribs, chicken drumsticks or wings, pork chop, hunting sausages, boiled, smoked or dried sausage, ham, sausages and even sausages . As for the broth, it is best for him to take the meat on the bone. It is believed that the most delicious soup for solyanka is obtained from two different types of meat. As you already understood, the main component of the solyanka is meat products, so this item should be given special attention. If you want your soup to be not only delicious, but also beautiful, cut all the meat into strips of the same size.

The essential attributes of solyanka are also pickles, lemon, olives or olives. A lemon soup is usually decorated with slices of lemon when serving, but if you want to get a richer broth taste, you can add lemon juice during the cooking process. Olives are recommended to take dried - they are more tart. Capers will be very useful in the hodgepodge, which will give the soup a sour-salty taste - they need quite a bit, about 50-70 g. The classic version of the meat soup is prepared without potatoes, but many housewives still use it to make the soup more nutritious. Also in a hodgepodge zazharka from onions and carrots, tomato paste and, of course, greens are added. When it comes to meat solyanka, culinary fantasy is not limited to almost anything! After all, meat hodgepodge is a national team, that it can combine a wide variety of products. For example, someone wants to add rice to hodgepodge, and someone wants Bulgarian pepper or mushrooms. Experiment with different ingredients, exclude and add new ingredients, and from ordinary soup, the hodgepodge can turn into a real gastronomic masterpiece deserving the highest praise.

Best of all, if your hodgepodge infusions after the end of cooking for 1-2 hours - thanks to this, it will become even more saturated. Do not forget to add a slice of lemon when serving, and the incredibly tasty soup is ready! And finally, the advice: when cooking, boldly take a bigger pot - the meat hodgepodge is eaten so quickly that you will not have time to notice. Well, let's choose the appropriate recipe?

Classic solyanka of five types of meat

Ingredients:
300 g pork on the bone,
100 g of ham,
100 g sausages,
100 grams of smoked meat,
100 g boiled sausage,
4 pickled cucumbers,
1 onion,
1 lemon,
1 can of olives,
3 tablespoons of tomato paste,
5-7 sweet peppers,
2-3 bay leaves
salt to taste
butter,
parsley,
sour cream (optional).

Cooking:
Pork put in a saucepan and add water. Bring to a boil, drain the water, add clean water to the meat, add spices and cook until ready, removing the foam from time to time. While the broth is boiling, melt the butter in a pan and fry the chopped onion until golden brown. Add tomato paste, mix and cook for another 2 minutes. Cut meat products and pickled cucumbers.
When the pork is cooked, remove it from the broth, cool it, separate the meat from the bone and chop. Put onion in broth, cucumbers and all kinds of meat. Simmer for 15 to 20 minutes. Add chopped parsley, salt to taste, cover the pan with a lid and let the brew stand for at least half an hour. Pour the solyanka on the plates, adding a slice of lemon and a few olives to each. If you wish, serve a hodgepodge with sour cream.

Smoked meat soup

Ingredients:
500g beef brisket,
100 g smoked bacon,
100 g of ham,
100 g smoked sausage,
100 g sausages,
2 bulbs,
2 pickled cucumbers,
1/2 cup cucumber pickle,
2 small potatoes (optional),
100 g olives,
1/2 lemon
50 g capers (optional),
2 tablespoons of tomato paste,
1/2 teaspoon sugar,
3-4 bay leaves
salt, ground black pepper and spices to taste
dill or parsley,
vegetable and butter.

Cooking:
Put the beef brisket and one onion into the pan, pour 3 liters of water and cook for about 1.5 hours. When the broth is ready, remove the onions and spices. Cool the meat and cut into strips.
Heat the oil in a frying pan and fry the finely chopped onion until golden brown. Add chopped carrots and sugar, fry for 2-3 minutes. Add diced pickled cucumbers. Pour in a little broth and simmer for about 10 minutes. Stir in tomato paste and cook for another 2 minutes. Pour the cucumber pickle and simmer for 3-4 minutes.
Cut the meat products into strips and lightly fry in a separate frying pan in butter. Add meat to the broth along with chopped beef, vegetable zazharka, chopped olives, as well as chopped potatoes and capers, if used. Bring to a boil, add bay leaf and cook for 10-15 minutes. Salt, pepper and add spices to taste. Remove the saucepan from the stove, cover with a lid and allow the hodgepodge to infuse from 30 minutes to 1 hour. Pour the prepared hodgepodge into plates, sprinkle with chopped greens and garnish with lemon slices.

Solyanka with cold cuts and sausage

Ingredients:
200g of beef
200 g pork,
200 g chicken,
200 g boiled sausage,
200 g smoked sausage,
4 pickled cucumbers,
2-3 potatoes (optional),
1 onion,
100 g olives,
100-200 ml of cucumber pickle,
3-4 bay leaves
1/2 lemon
1 tablespoon of tomato paste,
vegetable oil,
salt and ground black pepper to taste.

Cooking:
Boil the meat broth from beef, pork and chicken. Separate the finished meat from the bones, cut into slices and put back into the broth. Add chopped potatoes if necessary. Cut the sausage into strips or cubes and fry slightly in a pan, adding a little oil. Add the sausage to the soup along with the bay leaf. Fry chopped onion in vegetable oil. Add sliced ​​pickles and fry for 2-3 minutes. Stir in tomato paste and fry for another 1 minute. Add frying to the soup along with the cucumber pickle. Brine should be added carefully so that the soup does not get too salty. Salt the soup, if necessary, and season with black pepper. After cooking, let the hodgepodge brew for 20-30 minutes. Serve the hodgepodge, garnished with olives and thin slices of lemon.

Meat Solyanka "Sausage Paradise"

Ingredients:
300 g pork flesh,
150 g boiled sausage,
150 g Bavarian sausages,
100 g smoked sausage,
100 g olives,
2 pickled cucumbers,
1 onion,
1 tablespoon of tomato paste,
2-3 bay leaves
salt and ground black pepper to taste
lemon slices for decoration.

Cooking:
Boil the pork meat broth and 2 liters of water. Fry chopped onion and grated cucumbers in vegetable oil for 3-4 minutes. Stir in tomato paste, pour in 50 ml of water and simmer for 10 minutes. While zazharka is preparing, cut the meat products and boiled pork. Add a broth to the broth and cook for 10 minutes. Add the meat with bay leaf and cook for another 10 minutes. A couple of minutes until ready to add chopped olives. Give the hodgepodge to brew and serve with lemon slices.

Solyanka with chicken and mushrooms

Ingredients:
400-500 g of chicken meat,
200 g smoked sausage,
150 g of ham,
3-4 sausages,
3-4 potatoes
200-300 g of fresh or pickled champignons,
100 g olives or olives,
2 pickled cucumbers,
1 onion,
1 carrot,
1 bell pepper,
2 celery stalks or parsley root,
2-3 cloves of garlic,
1/2 lemon
1 tablespoon of tomato paste,
vegetable oil,
salt and spices to taste
Dill greens.

Cooking:
Prepare a fragrant broth, boil the chicken with parsley root or celery. Cooking broth takes, on average, 20-25 minutes. Throw parsley root or celery. Take the chicken out of the broth and, dividing it into pieces, return it to the soup. Add sliced ​​mushrooms and potatoes. Boil for 10 minutes, then add sliced ​​ham, sausages, cucumbers and olives, as well as a roast cooked from onions, carrots and bell pepper, fried in vegetable oil, mixed with tomato paste. Boil another 10 minutes. Salt and pepper to taste, mix with garlic passed through the press. Give the hodgepodge to brew, then pour into plates and serve, sprinkled with chopped dill and garnished with lemon slices.

Meat solyanka in a slow cooker

Ingredients:
500 grams of beef
300 g smoked meat,
3-4 pickled cucumbers,
100 grams of olives,
2 bulbs,
1 carrot,
1/2 lemon
50 g capers (optional),
1 tablespoon of tomato paste,
vegetable oil,
bay leaf and peppercorns allspice,
parsley,
salt and ground black pepper to taste
sour cream.

Cooking:
Put the meat into the bowl of the multicooker, pour in water and set the mode of “Quenching” for 1.5 hours. When the broth is ready, take out the beef, cool and cut into pieces, and strain the broth. Fry chopped onion and grated carrots in a baking mode in a small amount of vegetable oil for about 10 minutes. Add sliced ​​cucumbers and olives, fry for 5 minutes. Stir in tomato paste and fry for 5 minutes. Cut the smoked meat into strips and add to the vegetables, fry for about 10 minutes. Pour in meat broth, add capers (if used), as well as bay leaf and pea allspice. Add salt and pepper to taste. Set the Baking mode to 25 minutes. Give the ready hodgepodge to brew and pour into plates, adding chopped parsley and thinly sliced ​​lemon. Serve hodgepodge with sour cream.

Meat solyanka is so nourishing and nutritious soup that no main course is needed. Try it and see for yourself! Enjoy your meal!

Classic meat hodgepodge - a step by step recipe

The number of options for recipes, how to concoct this nourishing soup, is second only to Ukrainian borscht. Every chef has his own classic recipe for meat hodgepodge, which he considers truly true. They are united only by the fact that in any version this very tasty first course of the lunch menu.

Ingredients:

On a pan of 5 liters:

  • Pork 300 grams
  • Beef 300 grams
  • Hunting sausages 200 grams
  • Smoked products to your taste 400 grams
  • Potatoes 250 grams
  • Carrots 100 grams
  • Onions 100 grams
  • Tomato paste 100 grams
  • Pickled cucumbers 300-400 grams
  • Vegetable oil 60 grams
  • Salt, spices, coriander, peppercorns
  • Olives, lemon, sour cream, greens: to serve

Cooking:

Solyanka necessarily prepared from a very large number of different meats. And must be present smoked. Therefore, we have taken both beef, and pork, and sausages, and smoked meats.

1. Cut pork and beef meat into small oblong pieces.

2. Cut the meat sent to a deep saucepan to cook.

3. To the meat add bay leaf, coriander, peppercorns allspice, multi-colored peppercorns. Put everything to taste.

4. Salt the meat, about a little more than half a tablespoon. I advise you first salt less, and then, if necessary, dosolite.

5. Begin to chop smoked meats. They are cut into the same long pieces.

6. Sausages are also cut into strips. First, diagonally slice the plates, and then cut them into straws.

7. Cut potatoes and carrots in the same way, first into circles, and from circles into straws.

8. Take a bow. Cut the onion into small cubes.

9. Pour quite a bit into the pan, just so that the onion is not burnt, vegetable oil and fall asleep onion. We put on the fire to fry until golden brown.

10. The meat has already boiled, boiled for 2-3 minutes, now all the water from the meat needs to be drained, wash the pan with hot water, rinse the meat with hot water, put it in the pan again and pour boiling water on it. The fact is that the first broth is very fat and all the unwanted substances go to the first broth, so we drain it. Now it is necessary to salt the second broth. Since you poured boiling water, the broth will boil quickly.

11, We have onions zolotoilsya, now it can add other vegetables.

12. Rub a cucumber on a very large grater.

13. Add cucumbers to the onions, make the fire above the average, it is necessary to slightly spasseur the onions with cucumbers.

14. Minutes after 4, after the cucumbers were laid, we put in tomato paste. If there is no tomato paste, you can make it with ketchup or with tomatoes.

15. We mix everything up, reduce the heat to very small, close the lid and leave to stew for 5-6 minutes.

16. Now back to the meat. Make sure that the meat is cooked, it became soft. Pork is cooked faster than beef, we must bear this in mind and try beef. If the meat is ready, lay the sliced ​​potatoes and carrots.

17. We look for zazharkoy. She became our homogeneous mass. Everything is completely drained. Tomato paste is not separated. Zazharka is ready.

18. When the potatoes in the soup are almost ready, it still has 1-2 minutes until it is fully cooked, but it is already soft, we put the frying in the meat soup with potatoes and carrots.

19. Next send smoked meat. All mix well. The soup should boil and boil for another 5-7 minutes.

20. After boiling, such a greasy film forms on the surface of the soup. If you do not like fatty soup, remove it with a spoon. After the soup has stood up, the same oily film can form again, it can also be removed.

21. Solyanka is ready. Turn off the stove. Stir and try on the acid. Who loves sour soup, pour a little pickle from cucumbers straight from the jar into it.

Pour the hodgepodge into plates. Put some olives, sour cream, lemon and serve on the table.

Ingredients for 3 liters of water:

  • 300-400 g of pork,
  • 300-400 g of beef,
  • 150-200 g chicken breast,
  • 100-150 g of balyk,
  • 100-150 g smoked homemade sausage,
  • 100-150 g dry-cured sausages,
  • 2-3 small onions,
  • 2 medium carrots,
  • 2-3 pickles,
  • 2-3 tablespoons tomato paste,
  • Sunflower oil for frying,
  • Spices: salt, ground black pepper, pepper-peas, bay leaf.
Ingredients for the preparation of meat hodgepodge

You need quite a bit of salt - a hodgepodge, as the name implies, is itself salty thanks to cucumbers and smoked meats. By the way, I recommend to pick cucumbers salted, not pickled, but fermented, ideally - barrel. We salt at the very end, a little - and try not to overdo it! Some cooks do not salt the dish at all, but simply put the salt shaker on the table - who needs it, he will spice up the food to his own taste. Lavrushku and peas put optional: again, in the finished meat products initially quite different spices and seasonings.

For submission:

  • Lemon,
  • Olives,
  • Greenery,
  • Sour cream.

All these ingredients are added to the hodgepodge, already poured into the plates, just before serving. A slice of lemon gives a light sour taste, fresh parsley - elegance, sour cream complements and softens the sour-spicy taste of the dish. Olives without stones - on request, if you like their taste.

Meat team solyanka with potatoes - a classic recipe

Classical meat solyanka is therefore called a national team, which is prepared from various types of meat. Look at the recipe - here and beef or pork, and smoked ribs, and sausages boiled and smoked. Imagine how many different flavors! But even if you do not have all the meat ingredients available, that's okay. And tomatoes, olives, pickled cucumbers and lemon are put in the hodgepodge - they give this dish a unique sharp-sour taste. Want to make it worse? - Then pour in some cucumber pickle. Having tried once, you will definitely want to cook this dish more than once.

The classic recipe for meat hodgepodge with kidneys

The taste of saltwort in this recipe is spicy with pronounced sourness, but it only gives a special charm to the dish. Many people do not like such a product as the kidneys for their specific smell, but if you cook everything correctly, then the hodgepodge will come out well.

Grocery list:

  • Beef kidneys - 350 g
  • A set of meat products - to taste
  • 2-3 pickles
  • Onion - 1 pc
  • Carrots - 1 pc
  • Tomato paste - 100 g
  • Ground nutmeg - 20 g
  • Sugar - 1 tsp
  • Salt - to taste
  • Black sweet scented - to taste
  • Capers - 1 tbsp. spoon
  • Water - 2 l
  • Cucumber pickle - half a glass
  • Lemon - 1 pc
  • Olives - 100 g
  • Greens to taste

To prepare a soup with kidneys, prepare a saucepan of 4 liters and a deep frying pan, if you have a deep cauldron in the household, I advise you to cook soup in it.

Beef kidneys need to be prepared before cooking. Leave them for 6-8 hours to soak in cold water in the refrigerator, periodically you need to change the water, so do not leave this process overnight. This is done in order to remove the unpleasant smell. If you want to speed up the process, soak the kidneys in milk for at least 2 hours.

Cut the prepared buds into small straws.Then fry them in a heated frying pan until the liquid evaporates and forms a golden color.

Now we deal with meat products. I used boiled sausage, hunting sausages, smoked sausages, you can easily use any kind of sausage and meat products that are closer to your taste.

So, cut the meat products into strips and add to the kidneys, mix and fry over low heat for 10-15 minutes. Do not forget to mix as necessary.

Peel the onions and carrots, cut the onions into small cubes, fry in a second frying pan or in a cauldron until transparent and add grated carrots on a medium grater. Stir and fry until the carrots are ready. Here you should also add pickled cucumbers cut into strips, season vegetables with tomato paste and fry for about 4 minutes. Send the nutmeg and capers to the pan to the roast, add a teaspoon of sugar, black pepper, salt and mix thoroughly and keep for 1 minute over medium heat.

Now everything needs to be connected. If you made vegetable roasting in a cauldron, add meat to the top and pour boiling water over two liters. Or simply combine the finished ingredients in a saucepan. Add half a cup of pickled cucumber, olives, if desired, cut into slices or send in a hodgepodge whole.

Bring the soup to a boil, reduce the heat on the stove and cook for another 10 minutes. Squeeze the juice of half a lemon into the soup, add fresh greens, then turn off the stove and let the brew stand for 15 minutes.

When serving dishes, add lemon slices to each serving.

How to cook Solyanka soup with sausage

Solyanka belongs to the category of desirable dishes that you want to eat time after time. After all, every time you cook, you can experiment and not be afraid of spoiling such a soup in the end result, it is in my opinion impossible. The proposed recipe is quick and easy to use, try.

Meat hodgepodge recipe with beans

Variations of cooking solyanka great variety. Like using a set of products for the preparation of a transforming soup. I want to tell you the recipe that I like the most, as we add beans to it.

List of required products:

  • Meat on the bone - 500 g
  • Smoked products - to taste
  • Canned beans - 1 can
  • Potatoes - 4-5 pieces
  • Pickled cucumbers - 5-6 pieces
  • Cucumber pickle - half a cup
  • Onion - 1 pc
  • Carrots - 1 pc
  • Tomato paste - 2 tbsp. spoons
  • Olives - 200 g
  • Spices - to taste
  • Garlic - 3 cloves
  • Lemon - 1 pc
  • Greens to taste

Boil the meat, when ready, pull it out of the broth, separate it from the bone and cut into pieces. Peel potatoes and cut into cubes or strips, send to boil in meat broth. Smoked meats are also cut into slices and add to the pan.

Fry peeled and chopped onions and carrots in a heated frying pan, add diced pickled cucumbers to the frying, season with tomato paste, stir and send to soup.

Tomato paste is not an obligatory ingredient, it can be easily replaced with a fresh tomato, or not added at all.

Add beans and olives to the pan at the end of cooking, and at the same time pour half a glass of pickle from the pickled cucumbers into the soup.

Haricot makes solyanka the most satisfying, and gives its taste. In the finished soup, add the greens and lemon sliced. Serve with a fresh Borodino bread.

Eat with pleasure!

Meat hodgepodge with capers

Solyanka - this is the dish where you can show maximum imagination. According to the classic recipe of the Russian cuisine, a hodgepodge is brewed with pickles, capers were added to European cuisine and this almost did not spoil the meat hodgepodge. And if you put these two ingredients together, the hodgepodge will be very piquant and incredibly tasty. Another very detailed recipe from the chef presented in the video.

How many cooks, so many ways to cook such a soup as hodgepodge. Disputes about the right recipe does not subside. But this is not the main thing, but the main dish is cooked with the soul. Then there will be a lot of people willing to supplement, and this is undoubtedly a success. Cook with joy and love. Good appetite!

Cooking process

Solyanka refers to the traditional Russian soups, having a sour-salty taste and thick texture. For its preparation using a variety of pickles, lemon juice, pickle, olives or capers. Today I offer you meat solyanka, which is prepared with meat and several varieties of smoked meats. Such a hodgepodge can be offered to guests, if you are planning a festive dinner, and, of course, your family will not be indifferent to such a dish.

Be sure to pre-need to cook the meat broth from the pulp. We do not need fat broth, as there are a lot of smoked meat in the meat soup. When the meat boils in the pan, the foam should be removed until it disappears completely. Then the broth is better to strain and pour into another pan, add salt to taste and cook the meat until tender.

Dice onions, grate cucumbers on a grater. Heat sunflower oil in a pan, put onion and cucumber, fry a little and add tomato paste. Pour 50 ml of water, mix and simmer for 10 minutes.

Remove the meat from the broth and cut into cubes, just cut the sausage.

Cut the sausages into slices.

Add fried meat to the ready broth, cook for 10 minutes, then add meat and sausages and cook for another 10 minutes. Be sure to add bay leaf to the hodgepodge.

At the very end add chopped olives and pickle to the hodgepodge. Let it boil and remove from heat. Serve the meat soup with a slice of lemon, which is added directly to the tureen.

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Secrets of cooking the correct solyanka

First, a few words about some basic points that need to be taken into account when you take to boil the hodgepodge.

1. As for meat, then take whatever you have at the moment. Meat by-products, cold boiled pork or carbonate are also suitable. A set of sausages and meat can vary according to your taste. And the fillet and sugar bones are wonderfully combined in this unique soup.

Who does not like pork or is afraid of high calorie, can take lean veal, chicken, turkey.

2. Smoked products must be present. Smoked ribs or at least a piece of smoked sausage.

3. Cookware is a common saucepan for cooking soups and a deep pan for roasting vegetables. This dish is also very good in the slow cooker.

4. During the fast, prepare a lean mushroom hodgepodge. It is not inferior to the taste of meat and can have several types of mushrooms.

5. If you add potatoes, do not forget that the hodgepodge refers to sour soups. I wrote about this in the recipe of pickle with pearl barley and pickled cucumbers. First let the potatoes boil, and then put in the soup pickled mushrooms, cucumbers, sauerkraut or other acidic foods. It is advisable to pick cucumbers not pickled, namely salted, that is, a sour salted.

Solyanka meat team in a slow cooker

This video from the channel “Food and Recipes for the Multivarki from Marina Petrushenko” is for those who like to cook everything quickly and without problems.

With this, I will finish my article on soups soup and say goodbye to you until the following tasty recipes. I thank everyone who cooked with me today!

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