Solyanka - a traditional Russian dish, belongs to the category of brine soups. Its main feature is a unique combination of sour, salty and spicy in one plate. Few people can resist such a meal - it causes a real explosion of sensations in the mouth.
There is no consensus on when exactly the dish appeared, but today everyone has the opportunity to enjoy the rich heritage of their culture - the most delicious hodgepodge recipes from chefs with photos step by step.
10. Classical hodgepodge
The first and main recipe is classic hodgepodge. Other varieties are his successful modifications.
Ingredients: 500 g of raw meat (beef or pork), 300-400 grams of meat products (ham, sausage, etc.), onion, 1 tbsp. l tomato paste, 3-4 pickles, spices, garlic.
First you need to prepare the meat: they wash it, put it in a pan with clean water and send it to cook on fire. After boiling in the broth, you need to put the peeled whole onion, and cook in this form for 2 hours.
Useful advice: if during a long cooking the water boils strongly, you can add pure, but also hot, if necessary, so that the taste of the broth does not deteriorate.
When the meat is ready, it is cooled, disassembled and cut into pieces. The broth at this time needs to be filtered and sent back to the fire. At this stage, it’s time to add sausages to the meat, selected to your taste (they are also cut into cubes). The meat ingredients are poured into a boiling broth, chopped cucumbers are added.
It remains to make a dressing - fry the chopped onion, add garlic and tomato paste. You can pour a little broth or brine from cucumbers. The resulting sauce is poured into a common pot and cooked together for 5-10 minutes. Solyanka soup is ready. Serving requires a few more ingredients: sour cream, lemon and olives.
9. Prefabricated meat hodgepodge
Prefabricated meat hodgepodge - The most common variety of the classic recipe. The peculiarity of the dish is the need to add as many different meat components as possible. To achieve the perfect taste, it is recommended to combine three types of products:
- quality raw meat with bone;
- smoked meat (chicken wings, balyk or ribs);
- figured gastronomy (sausages, sausages, etc.).
To get a restaurant-level dish, you will have to take into account a number of nuances. The first is to pass the vegetables better in butter. The second - cucumbers before adding to the soup is also better to fry. And finally, the third - you need to salt the soup only after all the ingredients have been added to it, since most of them are already salted by themselves.
8. Solyanka with smoked meat
Smoked solyanka - A dish with the most intense taste and aroma. Even visually, it is different - the broth turns darker in color. The main essence of the recipe does not change, only ordinary meat is not used in this interpretation.
In boiling water (or ready-made broth) spread smoked meat diced into cubes. There are many options: balyk, ham, ribs, brisket, sausage, hunting sausages, etc. And then everything is standard - cucumbers and tomato dressing. The great advantage of the recipe is its speed, you do not need to cook raw meat for several hours.
7. Solyanka with sausage
Solyanka soup is not a complicated dish, but there are still plenty of ways to make it even easier and faster. If you don’t have time, and a large number of smoked meats is not to your liking, then the previous recipe can be slightly changed by focusing not on smoked products, but on dried or cooked ones.
Perfect various sausages, including bacon, as well as ordinary sausages. Cooking these products for a long time is not worth it, so dressing and cucumbers must also be prepared in advance. It remains only to throw everything into boiling water and bring to taste.
6. Solyanka on chicken stock
The specificity of the ingredients of the hodgepodge is such that the dish is far from dietary, but it can be slightly relieved. Cooking is a good solution. on chicken stock. Meat from it can be safely put into the composition of the dish, disassembled and chopped when ready. If you use chicken, then the broth will turn out as light as possible.
5. Georgian solyanka
Despite the similar name, in Georgian cuisine the hodgepodge is fundamentally different from the recipe we are used to. This is not really soup, it’s more the second course, but you can add more water if you wish.
Ingredients: beef - 400 g, onions, tomato paste - 2 tablespoons, pickles - 3-4 pcs., 0.5 cups of meat broth, 1 tablespoon. flour, spices (sun-hop, peppers, bay leaves), garlic, cilantro or other greens.
First, onion and meat are fried in a pan for 15 minutes, add tomato paste and flour. After thorough mixing, it was time for the broth, cucumbers, garlic and spices. Will make the recipe more expressive a little wine or wine vinegar. Simmer until cooked meat. Georgian solyanka served in portions, sprinkled with chopped herbs.
4. Solyanka with potatoes
The amount of meat ingredients and the absence of most of the usual constituent soups repels some from the preparation of hodgepodge. If you have doubts that the dish will turn out to be satisfying, then it will not be superfluous to add more vegetables, namely - potato cubes. You need to add them to the broth first, boil after boiling for about 15 minutes, and only then introduce chopped meat and other products.
3. Solyanka with rice
Adding rice in a hodgepodge also makes the soup more satisfying, and also gives it Asian notes. For a standard recipe, a third of a glass of raw rice will be enough. It must be thoroughly washed and boiled until half cooked, pouring a third glass of water.
Add the ingredient to the meat hodgepodge and cook the broth with it for 10 minutes. If the dish also includes potatoes, then it can be introduced simultaneously with rice.
2. Fish hodgepodge
If you want something unusual, it's time to cook fish hodgepodge. Ingredients: 1 kg of fish (for piquancy, you can add a little cold-smoked fish), 2 onions, pickles, tomato paste, spices.
The first step is to cook the broth. For him, use the head, tail and ridge. The onion, carrots and a piece of celery stalk will help enrich the taste - they need to be cooked together with the parts of the fish. It is better to boil the fillet separately, with prolonged boiling it may become too dry.
The rest of the processes do not differ from the preparation of a usual meat hodgepodge: make a dressing of fried onions and tomato paste, cut cucumbers, sort the finished fish and return all this to the broth, boiling for 5-10 minutes to combine the tastes.
1. Mushroom hodgepodge
The richest in aromas and taste hodgepodge recipe can be safely called mushroom option. The basic principle remains unchanged - the more types of the main component there are, the better the result. A good collection example: a handful of dried mushrooms, 100 g of salted (for example, honey mushrooms), 200 g of fresh or frozen.
An important nuance: dried mushrooms must first be boiled until they settle to the bottom of the pan.
The rest is a matter of technology. Sliced mushrooms are boiled in water for 5-10 minutes, then seasoning with onion, tomato paste and pickles is added. The soup is seasoned to taste and boiled for another 5-10 minutes. Serve mushroom variation with chopped herbs and a spoonful of sour cream.