Meat solyanka is a hot, spicy and nutritious soup that was prepared in Rus' by our distant ancestors. Today it is considered almost a delicacy, but then the aristocrats did not recognize the dish. It was a dish of the common people, which was even originally called “Selyanka”. Villagers collected hodgepodge from a variety of products, practically everything that was found in the house and household. Meat, smoked meats, pickles, everything went into hodgepodge.

Spicy sourness should also be a must in hodgepodge. This soup itself is sour, much like, for the same reason - pickles and other homemade pickles are added to the hodgepodge. But not pickled, vinegar is not the best option for such a soup, unless there is absolutely no choice.

The basis of the blue is always a rich broth. It can be meat, chicken, fish or even mushroom. By the way, mushroom solyanka is great for cooking during Lent. Fish will be just as good if you are a fish lover and are trying to live a healthier lifestyle. But today’s heroine will be the mixed meat hodgepodge.

And the hodgepodge is called a hodgepodge because they don’t collect from everything that is dear to the heart. In fact, this is the most delicious option for prefabricated dishes, like salad or pizza, but in liquid form. Tasty, satisfying, and inexpensive.

In the process of evolution of the dish, modern ingredients began to be added to the solyanka. For example, I really like to put sausages and smoked sausages. With hunting sausages, the meat hodgepodge will be very fragrant. Another important note was the black olives, cut into slices. Now, at the mere mention of solyanka, a red tomato broth with pieces of sausage, sausages, cucumbers and circles of olives appears before your eyes.

If you have the opportunity to cook beef or pork for broth in advance, then the soup will turn out rich, and if you need a quick option, then only sausages, ham, and frankfurters will do. All these products will give a great taste to the soup. Although some people like to add potatoes to hodgepodge, the dish was originally prepared without them. But in its defense I can say that it does not spoil the taste at all, and even makes it special.

Solyanka is a Russian first dish that is especially popular among men. Each housewife has her own recipe for making this rich and tasty soup. However, everyone uses the classic version as a basis.

You will need:

• beef or pork pulp – 350 g;
• table salt - to taste;
• smoked sausage – 250 g;
• fresh herbs - to taste;
• ham – 250 g;
• lemon - to taste;
• sausages – 2 pcs.;
• sour cream - to taste;
• olives – 100 g;
• vegetable oil – 50 ml;
• pickled cucumbers – 4 pcs.;
• cucumber pickle – ½ cup;
• tomato paste – 50 g;
• onion – 2 pcs.

Preparation:

1. Wash the meat thoroughly, cut off excess fat and film. Place a pot of clean water on the stove. Dip the pork or beef into it and keep it over medium heat until it boils. Skim off the foam, cover with a lid and continue cooking until tender, reducing the heat slightly.

2. Cut the peeled onions in half and chop a quarter into rings.

3. Chop the pickled cucumbers into thin strips. Free smoked sausage and ham from the film and chop in the same way as cucumbers. Remove the packaging from the sausages and cut them into not too thin circles.

4. Pour vegetable oil into a cast iron frying pan. As soon as it warms up, add the onion and fry, stirring constantly, until golden brown.

5. Add cooked sausage and ham. Fry, stirring, for two minutes. Add the cucumbers here and cook for the same amount of time.

6. Add tomato paste, pour in a little water, stir, cover and simmer for a quarter of an hour.

7. Remove the meat from the broth. Cool and cut it into strips.

8. Transfer to broth. Place the fried tomato and sausage into the pan. Open the jar of olives, place in a sieve and add whole to the rest of the ingredients. Pour in the brine and add the sausages. Stir. Taste for salt. If it is not enough, add some salt.

9. Keep on fire until it boils. Cover with a lid and let the soup simmer for 15 minutes.

Pour the prepared hodgepodge into plates. Add a pinch of herbs, sour cream and a slice of lemon to each.

Solyanka with chicken is lower in calories, which means it can be served even to those who are forced to watch their weight. The basis of the soup is chicken broth. To make it truly aromatic, rich and tasty, cook it from poultry. If you use store-bought chicken, it is advisable to pre-soak it in water.

You will need:

• chicken carcass – 1 pc.;
• garlic – 2 cloves;
• onions – 6 pcs.;
• pickled cucumbers – 400 g;
• cucumber pickle – 200 ml;
• tomato paste – 70 g;
• carrot – 1 pc.;
• butter – 50 g;
• sausages – 2 pcs.;
• smoked sausage – 300 g;
• ham sausage – 100 g;
• doctor's sausage – 300 g;
• olives – 1 jar;
• fresh greens - to taste;
• vegetable oil – 30 g;
• spices - to taste.

Preparation:

1. Wash the chicken carcass well. Cut into four parts, place in a saucepan and cover with water. Place on the stove and turn on maximum heat.

2. Peel the carrots, wash and cut into large slices. Remove the skin from the onion and leave it whole. As soon as the broth begins to boil, carefully remove the foam with a slotted spoon. Place the carrots and onion in the pan. Continue cooking for another half hour, cover and reduce heat to medium. Peel the garlic cloves and add to the broth. Send two bay leaves here too. Later, remove the chicken, vegetables and bay leaf from the finished broth.

3. Peel the remaining onion and finely chop. Place the frying pan on the fire. Pour in vegetable oil. Place the onion in it and stir. Fry over moderate heat until translucent.

4. Finely chop the pickled cucumbers.

5. Add tomato paste to the fried onions and stir. Simmer for a couple more minutes, stirring occasionally.

6. Add pickles, stir and cook for the same amount of time. Put a piece of butter, it will give the hodgepodge its own special soft taste and aroma. Simmer for about seven minutes, stirring occasionally.

7. Pour cucumber pickle into the broth. Open the jar of olives and add the marinade to the pan.

8. Free the smoked and doctor’s sausage from the film and crumble into small cubes. Place the pan with the broth on the fire. Place the chopped sausages into it.

9. Clean the ham sausage. Remove the film from the sausages and chop into cubes. Place everything in the pan and continue cooking.

10. Separate the chicken leg and breast bones from the fillets. As soon as the broth boils, add the fry to it.

11. Cut the olives into rings and add to the soup along with the chicken five minutes before they are ready.

If desired, you can add a slice of lemon to the finished soup; usually it is already placed on the plate. But only do this if the cucumbers you are using do not add enough acid to the soup. Meat solyanka should be sour, but too much of it can ruin the whole impression.

A spoonful of sour cream can be the finishing touch. but even without it, the combined meat solyanka is an excellent and very satisfying soup, prepared almost exclusively from meat products. Have a delicious lunch or dinner!

Of course, classic solyanka is prepared without potatoes. But if you can’t imagine soup without this vegetable, you can experiment and add it, the soup will become even more satisfying, even if it’s hard to imagine. Smoked meats will make the taste of solyanka even richer and more interesting; the classic sourness will be present from pickles and a slice of lemon when serving. And don’t forget about olives; it’s hard to imagine hodgepodge without them.

You will need:

• vegetable oil – 20 ml;
• beef on the bone – 500 g;
• ground pepper and salt - to taste;
• smoked meats – 1 kg;
• bay leaf – 2 pcs.;
• potatoes – 4 pcs.;
• fresh greens - to taste;
• onion – 2 pcs.;
• lemon - to taste;
• green salted tomatoes – 2 pcs.;
• carrots – 3 pcs.;
• tomato paste – 75 g;
• pickled cucumbers – 400 g;
• garlic – 2 cloves;
• cucumber pickle – 200 ml;
• olives - 1 jar.

Preparation:

1. Wash the beef on the bone thoroughly, place it in a saucepan with water and cook over moderate heat until it boils. Skim off the foam and continue to simmer until the meat is done. Remove the beef. Strain the broth and return to the pan.

2. Peel, wash and chop the potatoes into small pieces. Add to the broth. Cook over low heat until the potatoes are soft.

3. Peel the onion, rinse and finely chop. Cut the peel from the carrots and grate the vegetable on a coarse grater. Place everything in a frying pan with heated vegetable oil and fry, stirring, for ten minutes. Add peeled and finely chopped garlic.

4. Chop the pickles and place them in the frying pan. Add tomato paste, pour in the brine and stir. After a couple of minutes, add finely chopped green tomatoes. Stir and simmer for ten minutes. Add olives and herbs cut into rings.

5. In a separate frying pan, fry the chopped smoked meats until golden brown. Transfer both roasts to a saucepan with broth.

6. When the contents boil, add bay leaf. Pepper and salt to taste. At the end, add chopped fresh herbs. Serve with sour cream and a slice of lemon.

Simple homemade solyanka with sausage and without meat

This is a recipe for a simple, homemade hodgepodge that you can prepare quickly from ingredients that can be found in any refrigerator. You can use different types of sausage, the main thing is that it is fresh. The main difference between this recipe and others is that there is no meat base. There is no need to boil a piece of beef or chicken in advance for the broth. This mixed meat hodgepodge is prepared exclusively from sausages. This is very convenient to prepare, for example, the day after a holiday, when you find leftover sausages from the holiday cut in the refrigerator, or specially set it aside after each purchase of sausage, and when you have collected quite a lot, cook soup from it. The more varied the selection of sausages and meat delicacies, the tastier the meat hodgepodge will be.

You will need:

• pickled cucumbers – 7 pcs.;
• onion - three heads;
• boiled, smoked sausage and boiled pork – 1.5-2 kg;
• tomato paste – 50 g;
• garlic – 5 cloves;
• spices - to taste.

Cooking steps:

1. Remove the pickles from the brine. Cut them into strips.

2. Peel the onion and finely chop. Heat vegetable oil in a saucepan. Place the onion in it and fry, stirring, until transparent.

3. Add cucumbers and continue to fry for another two minutes. Cut the sausages into strips and place in a saucepan. Fry for about five minutes, stirring constantly.

4. Add tomato paste and simmer until all the moisture has evaporated. Squeeze the peeled garlic cloves here.

Transfer the roast to the pan. Pour in water to the desired thickness, stir and bring to a boil. Cook for another 10 minutes, skimming off any foam that appears from time to time. Serve the finished meat solyanka hot. If desired, add sour cream or a slice of lemon. You can also add olives to this soup; they should be added almost at the very end of cooking, since they are already ready.

Bon appetit!

Solyanka can be prepared not only with pickles. It turns out no less tasty with sauerkraut, which gives that very sourness that is very important for the taste of hodgepodge. The meat broth will be based on smoked pork ribs, accompanied by sausages. You can buy these products specifically to prepare meat soup, or you can use leftovers from previous dishes. For satiety, we will also add potatoes, but if you like exclusively meat solyanka, you can omit this ingredient.

A slow cooker will make the cooking process much easier.

Ingredients:

• smoked pork ribs – 170 g;
• tomato paste – 30 g;
• sausages – 2 pcs.;
• sauerkraut – 150 g;
• vegetable oil – 30 ml;
• potatoes – 3 pcs.;
• onions – 2 pcs.

Cooking steps:

1. Pour oil into the multicooker bowl. Start the roasting program. Set the temperature to 150 degrees. Cover with a lid.

2. Peel the onion. Chop it finely and place it in hot oil. Fry, stirring occasionally, until translucent.

3. Free the sausages from the film and cut into circles. Add to the onions and continue cooking until the sausages are browned. Add tomato paste and stir.

4. Cut the ribs along the bone and add to the rest of the ingredients.

5. Peel the potatoes, wash them, chop them into small random pieces. Place the potatoes and sauerkraut in a saucepan, add water and stir. Add spices and salt to taste. Place bay leaf.

6. Close the lid and switch the device to “soup” mode. Set the time to 1 hour 20 minutes.

Serve with sour cream and chopped herbs.

Solyanka turns out incredibly aromatic and spicy. You can use both regular champignons and wild mushrooms. Solyanka is especially tasty from boletus mushrooms. If you have frozen supplies from mushroom season, use them. If not, then store-bought mushrooms also work very well. Almost all types of meat and sausages are used for this hodgepodge; the more varied the set of products, the tastier it is.

Ingredients:

• vegetable oil – 30 ml;
• lemon;
• large onion – 2 pcs.;
• greens - a bunch;
• tomato paste – 75 g;
• spices - to taste;
• barrel pickled cucumbers – 5 pcs.;
• Bay leaf;
• boiled water – 100 ml;
• green olives – 200 g;
• sugar – 50 g;
• black olives – 200 g;
• beef – kg;
• fried mushrooms – 300 g;
• leg – 300 g;
• smoked sausage – 200 g;
• boiled sausage – 200 g;
• sausages – 200 g.

Cooking steps:

1. Peel the pickled cucumbers and finely chop them.

2. Peel the onion, wash it and chop it into thin quarter rings. Heat oil in a frying pan. Place the onion in it and fry until golden brown.

3. Add the tomato and fry, stirring continuously, for two minutes. Lay out the cucumbers, stir, pour in a little water. Cover with a lid and simmer for ten minutes. Add sugar and stir.

4. Wash the beef. Place in a five-liter saucepan and place on fire. As soon as the broth begins to boil, skim off the foam and continue cooking until the meat is cooked.

5. Boiled ham, beef, boiled and smoked sausage, chop sausages into small cubes. Remove black and green olives from the marinade and chop into thin half rings. Finely chop the fried mushrooms.

6. Place all prepared ingredients, except sausage and olives, into the broth and cook for about five minutes. Then add the sausages. After three minutes, add the olives. Cook for two minutes and season the hodgepodge with frying. Stir.

After three minutes, remove the soup from the heat, let it sit for an hour and serve with sour cream and lemon. A very rich and tasty meat hodgepodge is ready.

Recipe for mixed meat solyanka with beef kidneys

Fans of offal can prepare hodgepodge with kidneys. The result is a rich, thick and satisfying dish. The main thing is to cook the kidneys correctly, otherwise the soup will acquire a specific aroma. But there is nothing complicated about this, as you will now see.

Ingredients:

• potatoes – 700 g;
• beef kidneys – 400 g;
• pickled cucumbers – 350 g;
• beef shank – 300 g;
• pickled cucumbers – 350 g;
• olives - optional;
• smoked meats – 180 g;
• tomato paste – 140 g;
• sausages – 80 g;
• onion – 150 g;
• vegetable oil – 30 ml.

Cooking steps:

1. Fill the kidneys with cold water. Bring to a boil, simmer for ten minutes. Drain the broth, rinse the offal, return it to the pan, cover with clean water and cook until tender. Remove the kidneys and cool.

2. Place the shank in a large saucepan, add water and cook the broth until the meat is soft. Be sure to skim off the foam.

3. Chop smoked meats, sausage and pickled cucumbers into strips. Finely chop the peeled onion.

4. Also chop the kidneys into strips.

5. Lightly fry the onion in hot oil. Add cucumbers and fry for a couple more minutes.

6. Pour in the brine, add tomato paste, stir and simmer over low heat for about ten minutes.

7. Remove the beef from the broth, cut into strips and return to the pan. Add the rest of the chopped ingredients here and mix. Peel the potatoes, wash and finely chop. Add to the broth and cook until the vegetable is soft.

8. Add the fry, stir and cook for another five minutes. Pepper and salt to taste. Add bay leaf. Remove from heat and let sit for half an hour. When serving, add lemon and sour cream to the plate.

Meat solyanka is an incredibly tasty and satisfying lunch that all family members love.

How to cook real men's solyanka - video recipe from Ilya Lazerson

And to complete the large review of meat solyanka recipes, I can’t help but add a video recipe from a famous chef, who very clearly and clearly explains and shows how to cook a very tasty meat solyanka with a secret ingredient. Watch to the end and find out everything.

As you can see, preparing a delicious hodgepodge is not at all difficult. The main thing is to use fresh and high-quality products, show a little imagination and do not forget about the most important ingredients of the meat hodgepodge.

Solyanka is one of the richest soups in taste and composition. It perfectly warms and satisfies hunger. Even for a winter holiday table, properly prepared hodgepodge is quite suitable as a snack. You can choose the recipe from the 14 options presented below.

The classic recipe turns out to be as rich and satisfying as possible. This is the perfect lunch option. To prepare it, use: 450 g of any offal (it is best to choose pork heart), 350 g of beef ribs, 450 g of smoked sausage of any type, 2 pcs. onions, pickled cucumbers and carrots, salt, 65 g of tomato paste, ground pepper, 130 g of olives, a couple of bay leaves, oil.

1. Beef ribs and pork heart are boiled in 3.5 liters of water with bay leaves and salt. From the moment the liquid boils, they should remain on the stove for about 1.5 hours.
2. Vegetables (except cucumbers) are fried in oil. When they turn golden, tomato paste is added to the products, and together the ingredients are simmered over low heat for another 7-10 minutes.
3. The meat removed from the broth is cut into small pieces and sent back to boil. Sausage and pickled cucumbers are chopped in the same way.
4. All that remains is to pour all the remaining prepared ingredients into the broth, add seasonings, salt and whole olives.

The dish is served with sour cream and thin slices of lemon.

Georgian cooking recipe

This soup always turns out very thick. But by changing the amount of broth, you can adjust this parameter to your taste. The soup does not contain olives. For Georgian solyanka you need to take: 800 g of beef, 3 white onions, 800 ml of meat broth, a small glass of white wine, 2 tbsp. wheat flour, 4 garlic cloves, 1 tbsp. homogeneous mustard and tomato paste, 1 pickled cucumber, salt, seasonings. How to prepare solyanka in Georgian is described below.

1. The beef is cut into thin strips and fried in well-heated oil for 3-4 minutes. The pan should have high sides.
2. Next, the meat is cooked over high heat for a couple more minutes along with chopped onion.
3. Flour is added to the pan, and after mixing the ingredients, white wine is added.
4. Now you can add salt, spices, mustard, and tomato paste to other products.
5. All that remains is to pour the broth into the bowl and simmer all the ingredients over low heat until the meat is completely cooked. Lastly, pickled cucumber chopped into thin slices is poured into the frying pan.

Solyanka is served in Georgian style both as a first course and as an addition to a side dish.

With added sausage

Classic solyanka with sausage is prepared using beef broth. It is better to take the meat on the bones to make the dish as rich as possible. In addition to beef (450 g), you will need to use: 3 sausages, 250 g of smoked sausage, 2 white onions, a couple of tablespoons of tomato paste, 2 pickles, half a can of canned olives, oil, salt, spices. Below is a step-by-step soup recipe.

1. Beef broth on the bone is cooked for at least 1.5 hours with the addition of salt, spices and a whole onion. When it is ready, the vegetables are removed from the liquid and discarded, and the meat is cut from the bones.
2. The remaining onions along with the cucumbers are finely chopped and sautéed.
3. The ingredients are mixed in a frying pan with tomato paste and a small amount of meat broth, after which the products are stewed for 7-10 minutes.
4. The contents of the frying pan are transferred to the meat, and the sausage and frankfurters are fried in the remaining oil. Then they are also poured into the broth.
5. All that remains is to add salt, spices and whole olives.

Before serving, the dish should sit for about 30 minutes.

Mushroom solyanka: step-by-step recipe

This is a lean version of solyanka. No meat is added to it. Used: 350 g of fresh champignons, a handful of finely shredded cabbage, onion, pickled cucumber, 2 potatoes, 2 tbsp. tomato paste, 10 olives, lemon, salt, oil, spices.

1. Potatoes are cut into cubes and boiled in 2-3 liters of water until soft.
2. Chopped onions with mushrooms are fried until soft. After this, cabbage is added to them, and the products are stewed for 15-17 minutes.
3. At the end, tomato paste is added to the vegetables, they are mixed and sent to the potatoes.
4. Add diced pickled cucumber and whole olives to the soup.

Mushroom solyanka is served in portions with lemon slices.

Smoked meat soup recipe

The combined soup with smoked meats uses lard and two types of sausage. Of course, you can’t do without pickles (3 pcs.), olives (half a jar) and tomato paste (2 tbsp.). In addition to these ingredients, you need to take: 350 g of salami and any smoked sausage, salt, 70 g of smoked lard, onion, 4 potatoes, lemon, 6 black peppercorns.

1. Water with pepper and fine salt is brought to a boil, after which two types of sausage, cut into bars, are added to it.
2. After 7-8 minutes, chopped potatoes are added to the broth.
3. Onions cut into thin half rings and pickled cucumber cubes are fried along with lard. Then these products are stewed over low heat for 7-0 minutes with tomato paste and a small amount of boiled broth.
4. The contents of the containers are mixed and the soup is simmered until the vegetables are soft.

The treat is served with lemon, chopped herbs and sour cream.

Solyanka with chicken meat

Chicken solyanka turns out to be budget-friendly. Especially if you use poultry thighs (3 pieces) as its base. You also need to use: 1 pc. carrots and onions, 40 g of celery root, 200 g of pickled cucumbers and smoked sausage, a jar of pitted olives, 2 tbsp. capers, 150 g tomato paste, salt, sugar, butter, lemon.

1. Broth is made from celery, meat, onions and carrots. When it is ready, remove the vegetables and bones from the thighs from the pan. The meat removed from the bone is cut into small pieces.
2. Pour cucumber cubes, tomato paste, spices, salt, a pinch of sugar and chopped sausage into the resulting broth.
3. A couple of minutes before the dish is ready, add capers and whole olives to the pan.

Solyanka is served with lemon and sour cream and garlic sauce. You can also season it with caper brine.

In Old Russian

This recipe is noticeably different from all the others. It includes fresh red fish (250 g) and rice (half a glass). And also: 3 potatoes, 2 pickles, 1 onion, salt, fat.

1. The fish is boiled with appropriate spices and salt, after which it is cut into small pieces.
2. Rice is cooked in the broth left over from the red fish.
3. When the cereal softens, add potatoes cut into bars and fried onions to the pan.
4. The treat is cooked until the potato cubes are ready.

Fish soup can also be combined with fresh lemon and black olives.

Mixed meat hodgepodge in a slow cooker

It is especially simple and convenient to prepare hodgepodge using a multicooker. According to the recipe, it includes the following ingredients: 150 g of sausages, smoked sausage and ham, 480 g of beef pulp, 4 pickled cucumbers, 2 pcs. onions and carrots, 70 g olives, a couple of tablespoons of tomato paste, salt, oil, spices.

1. Beef broth is cooked in a saucepan for at least 2 hours. At the end of cooking, the meat is removed from the liquid and finely crumbled.
2. Vegetables are fried in oil in the “Baking” mode.
3. Next, the vegetables are fried for 3-4 minutes in the same program with slices of pickled cucumbers and tomato paste.
4. All meat components are finely chopped, combined with broth and poured into the bowl of the device.
5. After adding salt, spices and olives, the treat is cooked for 55 minutes in the “Stew” mode of the device.

If you don’t have lemon in stock, you can add the necessary acid to the soup using cucumber brine.

In pots in the oven

You can prepare hodgepodge in portions in pots. This is especially true if you plan to serve soup to guests. This dish uses the following products: 600 g of various meat ingredients (carbonate, thin sausages, salami or boiled sausage), carrots and onions for frying, 2 potatoes, 80 g of tomato paste, 2.5 pickles, a handful of olives, salt, spices , oil.

1. A couple of onions and carrots are fried in butter.
2. Add chopped cucumber, potato cubes, all chopped meat ingredients, a little water, salt and spices to the pan with vegetables. Together the ingredients simmer for about 7 minutes.
3. All that remains is to transfer the food from the frying pan into the pots (1/3 full) and pour boiling water over them.
4. At 160 degrees, the treat is cooked in the oven for 25 minutes.

The dish is served with olives, sour cream and lemon.

With cabbage and sausages

Meat solyanka with sausages is usually prepared with the addition of cabbage. You will need to take about 800 grams of vegetables. You also need to use: 7 sausages, onion, carrot, 2 tbsp. l. ketchup, salt, butter.

1. Finely shredded cabbage is fried in one frying pan with plenty of oil, and chopped onions and carrots are fried in another.
2. Ketchup is added to the last ingredients a couple of minutes before readiness.
3. The cabbage is mixed with bright frying, salted and transferred to the pan.
4. In the remaining oil, slices of sausages are fried and added to the vegetables.

The finished solyanka can either be poured with meat broth and served as a soup, or eaten as a second course without liquid.

Traditional version of solyanka in Ukrainian

The Ukrainian soup under discussion is usually prepared with pork. In addition to meat pulp (450 g) and lard (60 g), you should also use: 250 g of smoked sausage, 4 pickles, 2 onions, 5 cloves of garlic, 3 tbsp. ketchup, salt, butter, lemon.

1. Broth is made from pork, cut into strips.
2. Next, cubes of smoked sausage and pickled cucumbers are sent into it.
3. Chopped onions and garlic cloves are fried with pieces of lard.
4. When the vegetables are fried, tomato mass, sausage and cucumbers are added to them. The products are salted and stewed together for 7-8 minutes.
5. The resulting mixture is poured into the broth with meat.
6. The soup is brought to a boil and served for lunch.

Each individual small portion is garnished with a slice of lemon.

With the addition of beef kidneys and tongue

Solyanka soup can also be prepared using meat by-products. It is best to prepare for this: 650 g of beef kidneys, 300 g of tongue, 3 liters of broth, 250 g of smoked sausage and the same amount of brisket, 2 pickled cucumbers, 3 garlic cloves, 120 g of tomato paste, salt, oil, spices, olives, lemon.

1. The kidneys are pre-soaked in cold water for about 7 hours. At the same time, they need to change the water every hour. Therefore, leaving the product overnight will not work.
2. Vessels and excess fat are removed from the kidneys, they are cut into sectors and boiled until tender in three waters. After the liquid boils, it is changed to a new batch each time.
3. When the kidneys are ready, they are cut into cubes, fried in fat or any oil and added to the container in which the tongue is boiled. The latter is eventually also crushed, for example, into thin cubes.
4. Onions and carrots are sautéed until golden, then seasoned with tomato paste and simmered for 7-10 minutes.
5. The contents of the frying pan are sent into the broth, and chopped brisket and sausage, slices of garlic, and pickled cucumber cubes are fried in the remaining oil.
6. These products are also transferred to the pan.
7. Solyanka is salted and cooked for another 7 minutes after boiling.

Servings are decorated with lemon slices, black olives or black olives.

Sekogityongor - Korean-style hodgepodge with beef

Eastern gourmets also appreciate hodgepodge. True, they prepare it in a special way: with beef (550 g), bamboo shoots (60 g), eggs (2 pcs.), ground sesame seeds (2 g), champignons (70 g), garlic (4 cloves), sesame oil (2 tbsp), soy sauce (60 ml), white and green onions (1 piece and a small bunch), fresh sorrel (60 g), salt and sugar. Below is a step-by-step recipe for such a dish.

1. The meat is cut into thin strips, mixed with finely chopped green onions, garlic pressed through a garlic press, sesame oil and soy sauce. A pinch of sugar and ground sesame seeds are sprinkled on top of the ingredients, after which they are left to marinate for half an hour.
2. Chopped champignons with bamboo shoots, cut into strips 5 cm long, are fried in sesame oil. Slices of onions and sorrel are also added to the frying pan.
3. After 5-6 minutes of frying, a small amount of salted water is poured into the products.
4. The marinated meat is fried in a separate bowl and then combined with mushrooms and other ingredients. Together, the components are simmered over low heat until cooked.

Raw eggs are driven into a hot dish.

Original recipe with capers and mushrooms

Dried mushrooms are used for preparation. 60 g of product is enough. In addition to mushrooms, you need to take: 2 onions, 120 g of tomato puree, 1.5 large pickled cucumbers, 60 g of canned capers, butter, fine salt, spices, lemon, olives with cheese filling or pitted.

1. Broth is made from mushrooms.
2. The onion is chopped and fried in fat until golden. Then the vegetable is stewed for another 5 minutes with slices of pickled cucumbers, tomato puree and a small amount of broth.
3. The capers are drained in a colander.
4. All ingredients are added one by one to the broth. And also – finely chopped boiled mushrooms, spices, salt, halves of olives and lemon slices.

Before serving, each serving of soup can be sprinkled with finely chopped herbs.

You can use any meat, but solyanka is especially tasty with beef, lamb or pork.

Preparation:

1. Finely chop the cabbage and press lightly with your hands.
2. Simmer cabbage in vegetable oil in a cauldron for 20 minutes.
3. Rinse the meat well and dry with a paper towel. Cut into small oblong pieces. Fry until golden brown, stirring occasionally.
4. Mix meat with cabbage. Pour in a little water or broth and simmer for 20 minutes.
5. Coarsely grate the carrots and fry.
6. Remove the skin from the tomatoes by dipping them in boiling water for 2-3 minutes. Cut into small slices
7. Finely chop the leek.
8. Add onions and tomatoes to carrots, stir, pepper, salt and season with spices. Simmer for 5 minutes.
9. Add tomato paste and stir again.
10. Add the roast to the meat and cabbage and mix again.

Simmer until the cabbage is ready. Serve garnished with finely chopped parsley.

Recipe for cabbage solyanka with meat and sausages

The more different types of meat you add to the hodgepodge, the better. In this recipe, along with pork, sausages and hunting sausages are also added.

Ingredients:

• cabbage – 1 pc.;
• pork – 500 g;
• sausages – 2 pcs.;
• hunting sausages – 2 pcs.;
• onions – 2 pcs.;
• canned or fresh tomatoes – 3-4 pcs.;
• allspice – 3 peas;
• bay leaf – 1 pc.;
• salt and pepper to taste.

Instead of fresh cabbage, you can use canned or pickled cabbage. This will speed up the cooking process, since it will not need to be chopped.

Preparation:

1. Cut the pork into large pieces and fry in a saucepan in vegetable oil for about 10 minutes.
2. Cut the onion into half rings and simmer together with the pork for 7 minutes.
3. Finely chop the cabbage, add salt and squeeze with your hands. Add to the meat with onions and simmer over high heat for 10 minutes.
4. Peel the tomatoes, mash with a fork and add to the rest of the ingredients.
5. Salt the total mass, add pepper and bay. Simmer for 10 minutes.
6. Cut the sausages into thin slices and fry separately. Add to the total mass and mix.

Simmer for 5 minutes. This dish does not require any side dish; it is very satisfying.

You can experiment with the dish and add your own ingredients: mushrooms, pickles, potatoes. The hodgepodge will not lose at all from this.

Mixed meat solyanka is a classic dish of Russian cuisine. Essentially, this is a rich meat soup, which is prepared from several types of meat with the addition of pickles, olives, lemon and parsley. These are the unchanged ingredients of the classic recipe. Many people add carrots, potatoes, sauerkraut, etc. to hodgepodge. Each family has its own most delicious recipes, which are improved over the years and passed on to other generations. Here’s a recipe for real hodgepodge for everyone, no matter how much culinary experts and connoisseurs of this delicious meat soup argue. Try to prepare a combined meat hodgepodge according to the classic recipe and decide what exactly you are missing in it. Perhaps you will exclude olives altogether, but to make the dish fuller you will want to add potatoes. The broth can be cooked with beef, pork or chicken, as you prefer. This is how you will develop the right solyanka recipe for you. Well, the most important secret is that the larger and more varied the assorted meats, the richer the taste of the finished dish. Let's look at the step-by-step recipe for how to cook mixed meat solyanka.

Necessary products for classic hodgepodge:

• 300 g pork on the bone;
• 100 g ham;
• 100 g sausages;
• 100 g smoked meat;
• 100 g boiled sausage;
• 4 things. (200 g) pickles;
• 1 medium onion;
• 3 tbsp. tomato paste;
• 200 g olives;
• 100 g butter;
• a small bunch of parsley;
• 1 lemon;
• salt, peppercorns, bay leaf.

Hodgepodge recipe step by step with photos

1. Wash the pork and place it in a deep pan. Fill with water and place on medium heat. When the water in the pan boils, drain it and fill the pan again with clean water. Add a few black peppercorns and 2 small bay leaves. Boil the pork until tender, skim off the foam periodically.

2. While the pork broth is cooking, let's start cutting all types of meat products.

3. Finely chop the onion and fry it in butter until golden.

4. Add tomato paste to the onion in the frying pan, stir and fry for a couple more minutes over low heat. Our solyanka dressing is ready.

5. Cut pickled cucumbers into small cubes.

6. When the broth is ready, remove the pork from it and cool it. Separate the meat from the bone. Cut into small slices.

7. Place all the chopped meat and sausages in a saucepan with broth, add onion and tomato dressing, and pickles. Cook the hodgepodge over low heat for 15-20 minutes. Then add the parsley, remove the hodgepodge from the heat and cover with a lid. The solyanka should sit for another 20 minutes.

8. Pour the prepared meat hodgepodge into plates and put a slice of lemon and a few olives into each plate.

9. Before use, add a spoonful of sour cream.

The most delicious homemade hodgepodge is ready! My mouth is already watering. Bon appetit!

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