home » Before winter » Recipe for a delicious mixed meat solyanka. How to prepare mixed meat solyanka at home. Solyanka soup with meat classic recipe

Recipe for a delicious mixed meat solyanka. How to prepare mixed meat solyanka at home. Solyanka soup with meat classic recipe

When we say “meat solyanka”, we mainly assume the first course, but there is also a second course under the same name. It definitely includes cabbage, but we won’t find pickled cucumbers in the products. In addition to meat, there is also fish solyanka, as well as vegetarian - there is no meat in it, but there are porcini mushrooms or chanterelles. But the most common - and most beloved - is cooked with several types of meat.

How to prepare mixed meat solyanka at home

For some reason, many people believe that only experienced chefs working in cafes and restaurants can cook hodgepodge. In fact, this hot dish, nourishing and aromatic, can be made by any housewife in her kitchen. There are many recipes for solyanka, from them you just need to choose those that you like - and can afford. It will turn out equally delicious.

How to prepare hodgepodge: we cook at home, using the available food arsenal to the maximum. The main thing is that there should be several types of meat. Even if there is not so much of it, the more varied the meat ingredients, the tastier the dish will be.

Any recipe for hodgepodge of mixed meat includes pickled cucumbers (you can take pickled ones). It is also advisable to add spicy capers (and even add a little marinade from a jar to the broth), but you can get by if you don’t like their taste - or you simply don’t have them on hand. Onion is required.

If we are already talking about vegetables, then we need to decide how to prepare hodgepodge - with or without potatoes. Because there is a lot of different meat and no potatoes - this is a classic recipe. Solyanka soup often includes this vegetable in its recipe, partly because many simply cannot imagine first courses without potatoes, and it’s even more satisfying with them.

Therefore, we will first consider a recipe in which the solyanka soup is prepared with potatoes and carrots (which also brings the dish closer to soups).

Solyanka soup with meat classic recipe

The classic recipe necessarily contains several types of meat. It is necessary to have lean, fatty, smoked meat and some kind of sausage - this is the minimum set. You can combine, interchange - for example, combine fatty and smoked in Krakow sausage, to which you can add baby sausages or boiled sausage for a softer taste. Poultry is also suitable for meat stew; it is best to take chicken or turkey - they, unlike goose and duck, do not have a characteristic taste.

Here is a simple recipe for hodgepodge of meat. The step-by-step recipe will explain in detail in what order and how to process and put various ingredients into a common cauldron. To prepare this dish we will need:

350 g beef;
150 g ham (or chopped ham sausage);
large chicken leg;
6 hunting sausages;
150-200 g pork ham or brisket;
3 medium-sized pickles;
medium onion;
medium carrot;
2 large potatoes;
a jar of olives (200 g);
1 tbsp. l. tomato paste;
a bunch of fresh herbs;
Bay leaf;
salt to taste;
black peppercorns;
lemon;
sour cream.

Greens should include not only green onions, dill and/or parsley, but also cilantro! Solyanka is not the same without its aroma. In addition, meat solyanka soup will be tastier if you add half a glass of cucumber brine to the broth.

First, we cook the broth from raw meat, boiling the beef first, and then adding the ham so that everything is cooked at the same time. Remove the finished meat with a slotted spoon, let it cool and cut into pieces.
Cut the meat products into strips, thin sausage into slices. There is no need to cut it very thin.
Peel the onion and carrot, chop the onion into cubes, grate the carrots on a coarse grater. Fry in vegetable oil, add a tablespoon of tomato paste.
Peel the potatoes, cut them into cubes, put them in the broth (it should boil moderately at this time). Immediately add the vegetable frying from the pan.
When it boils, put all the chopped meat products into the soup. Solyanka meat mix is impossible without pickles (they gave the name to the dish), cut them into half rings (in some recipes it is recommended to trim the peel) and add them along with the brine.
At the last stage, add bay leaf, 8-10 peppercorns, and salt to taste. We wash the greens and finely chop them, add them together with the olives. Any recipe for meat solyanka is not complete without them, and it is better to take olives with pits: they are tastier and have a richer taste.

After 5 minutes, turn off the heat and let it sit under the lid for at least another 15 minutes. And after that, you can pour the hot dish into plates, adding a spoonful of thick sour cream and half a circle of lemon to each serving (and if you like, you can add a whole circle).

Solyanka as a continuation of the holiday

The secret of how to prepare hodgepodge is very simple and lies in the name itself. Collect all the meat that is in the refrigerator (a little of everything) and cook broth on this basis. Moreover, everyone is familiar with the situation when the holidays are over, and several circles of sliced sausage, slightly weathered slices of boiled pork or ham, the remains of smoked chicken are lonely in the refrigerator...

The hand doesn’t rise to throw it away, but you can’t serve it on the table in this form. Therefore, after the holidays, a meat hodgepodge is often prepared, which can be called “Sweet Leftovers.” It is prepared easily and quickly.

Solyanka meat mixture, recipe:

For the broth, it will be enough to cook a little beef or pork along with the skeleton of a smoked chicken: there is still quite enough meat left on it, and in addition, the smokedness will give the smoky flavor necessary for this dish. When cooked, take it out to cool slightly, then chop the meat and remove the chicken from the bone.
In a frying pan, fry diced onions (take more, it will be tastier) and pickled cucumbers cut into strips or half rings, adding tomato paste or ketchup. During the frying process, add cucumber brine (can be replaced with tomato).
We cut all the remaining meat cuts into strips and put them into boiling broth along with the frying. Add salt, pepper, bay leaf, and more herbs. Don't forget a handful of olives or olives. The Solyanka team will be ready in 15 minutes. Serve hot, with a spoonful of sour cream and lemon.

The option for continuing the holiday can be more expanded: experienced housewives know that after heavy libations the next day, the best way to recover is a plate of hot hodgepodge, prepared in advance. It is best to prepare this dish with a large amount of smoked meats: such food helps the body cope with withdrawal symptoms (or, more simply, with a hangover), while satiating and replenishing lost vitamins.

How to prepare a mixed meat solyanka: take pork or beef on the bone (you can have both equally, so that in total you get at least 0.5 kg) and the same amount of smoked pork ribs, fill them with three liters of water and cook, skimming off the foam. The layer of ribs needs to be divided into several parts.

To these ingredients you need to add:

200 g of ham (can be fatty), smoked sausage, children's sausages;
2 large onions;
3-4 pickles;
half a jar of olives;
2 tbsp. l. capers and tomato sauce;
bay leaf, ground pepper, salt.

From greens, you can take whatever you find in the refrigerator. If this is a post-holiday hodgepodge, the recipe for piquancy is supplemented with a few peas of allspice and a couple of buds of spicy cloves. Sour cream and chopped lemon can be placed directly into plates, or they can be placed in separate bowls so that everyone can add to their own taste.

When the broth boils, add one peeled, uncut onion. This will improve the taste and make the broth clearer. After an hour and a half, add some salt, bay leaves and allspice. Cook for another 15 minutes, after which we remove the pan from the stove, take out the meat, and strain the broth, discarding everything that remains on the gauze.

Cut the smoked meats into strips, cut the sausages into slices, and lightly simmer them in a frying pan. We separate the ribs one at a time, cut the meat from the bone into medium pieces. Together with the smoked meats, put them in the strained broth and put them on the fire.

Cut the second onion and pickled cucumbers into half rings, fry with tomato paste, not forgetting to add salt and pepper. After 5 minutes, add to the broth. Lastly, add the olives and capers. After 10 minutes, turn off the heat, cover the pan with a lid and let it sit for another 10 minutes. When serving - as expected: sour cream and lemon.

Solyanka gold standards – for the restaurant and for the soul

When hodgepodge is prepared at home, the most delicious recipe is determined in each family, based on the preferences of the eaters. Some people hate capers, but add more olives, and for others, be sure to serve them smoked pork ribs, which you can chew deliciously when you take them out of the plate.

Along with all this, there is a classic meat hodgepodge - the same one on the theme of which we compose our favorite variations. After all, we eat at home more often than in a restaurant. But it doesn’t hurt to find out how to cook this dish according to culinary canons. It's longer and more difficult, but the results are worth it.

If this is a classic solyanka, the meat recipe must include kidneys. And definitely beef, or better yet veal - others, even after careful processing, do not lose their characteristic ammonia smell.

Classic meat solyanka recipe

To achieve the classic “restaurant” taste of solyanka, you need to:

give up potatoes and carrots - these vegetables “desalinate” the hodgepodge and reduce the degree of piquancy;
take more expensive meat ingredients, the taste will only benefit from this.

In addition, when preparing a classic hodgepodge, the step-by-step recipe requires longer intervals between individual stages and some preparatory measures - for example, soaking the kidneys and boiling the tongue.

So, hodgepodge, classic recipe. Place it on the kitchen table:

beef on the bone (about 700 g);
beef tongue;
beef kidney;
smoked brisket or ham (300 g);
4-5 sausages.

Separately, cook the tongue and beef. The kidney should be spread in half, cut out the excess and pour yogurt, kefir or just sour milk for an hour and a half. The tongue is cooked until cooked, after which it must be taken from the hot broth into cold water to quickly and thoroughly clean it. If this is a hodgepodge of meat, the recipe is classic, the tongue should also be beef, pork tongue will be too fatty.

The rest you need to have on hand:

2 medium onions;
4 pickled cucumbers;
capers;
tomato paste;
olives/olives;
cilantro;
sour cream;
lemon.

Salt, pepper, bay leaf - goes without saying. You just need to taste the broth for salt at each stage, because the more smoked meat, the saltier the dish will be.

How to cook mixed meat solyanka, step-by-step recipe:

We cook the beef for one and a half to two hours, after which we remove it from the broth.
We wash the soaked kidney and cook it in three waters: add them, bring the water to a boil, drain the broth and replace with cold water - and so on three times. When it becomes soft, cool and cut into strips.
We cut the boiled and peeled tongue into cubes, all smoked meats into strips, sausages into circles. Remove the cooled beef from the bone and cut into medium pieces.
Cut the cucumbers into strips and the onion into half rings. Heat the oil in a saucepan, add onions and cucumbers, fry, add tomato sauce and a few tablespoons of broth, simmer.
Add all the cold cuts to the saucepan, except the boiled beef. Simmer for 10 minutes.
Bring the broth to a boil and add the beef and the contents of the saucepan. After testing for salt, add the cucumber brine (it must be heated before doing this). Cook for 15 minutes, then let it brew on the stove for another 15 minutes after the heat is turned off.

Black olives in this recipe are added just before serving, along with sour cream and lemon. Then a little chopped cilantro is poured into a plate.

Restaurant recipes for classic solyanka often include gourmet meat products - a little of each type. This is brisket, delicacy neck, carbonates, ham and ham, even balyki, any raw smoked and dry-cured meat. When preparing hodgepodge, when cooking meat products, you need to take into account their cooking time. If these are fairly hard smoked meats, then they should be cooked until soft, adding them together with raw meat.

It's worth trying different cooking methods. How to cook hodgepodge of meat: the recipe can be found in a cookbook, on the Internet, in your mother’s or grandmother’s notebook. You can take several recipes, try them, compare them, and settle on the one you like the most. But you can also diversify your menu, delighting your home and guests with new shades of taste.

Solyanka national team soup is prepared in many different ways. Professional chefs and lovers of culinary experiments invent new recipes and also use different ingredients, improving their skills.

In this article we will reveal the secrets of preparing this dish and tell you in detail how to cook soup - hodgepodge.

What is solyanka?

It is believed that the predecessor of this wonderful dish was a simple village stew, into which housewives put the products that were at hand. Some even associate the name of the simple soup “Selyanka” with the restaurant dish “Solyanka”, finding in them common features and similar methods of preparation. One way or another, the classic hodgepodge is prepared in different establishments according to completely different recipes, however, maintaining common features. Firstly, this dish must include a set of meat delicacies. Secondly, in order for the “Solyanka national team” soup to acquire its characteristic piquant taste, pickles, olives and lemon are added to it. In addition, this dish can be prepared from vegetables, mushrooms and even fish.

If you don’t know how to make Solyanka soup, then start with the simplest, classic version. We provide a detailed description of it below.

Products for solyanka

To prevent this wonderful dish from turning into an expensive pleasure, cook it after the festive feast. As a rule, on such days, leftover smoked meats, different types of meat, spicy, salty and pickled snacks accumulate in the refrigerator. Thus, Solyanka national soup can become not an expensive, but a wonderful economical solution. Here is an approximate composition of products used for the classic recipe:

Some housewives, in order not to waste precious time preparing vegetables, make preparations for their favorite soup in the fall. To follow their example, you need to do the following:

Grind or grate two kilograms of cucumbers, 300 grams of carrots, 300 grams of onions, a head of garlic, add herbs to taste.
Mix the vegetables. Add to them three tablespoons of sugar, two tablespoons of salt and a glass of vegetable oil.
Cook the dressing over medium heat until it boils. Warm it up for a few more minutes, and then put it in sterile jars and roll it up.
Now you can easily prepare your favorite dishes in winter and delight your loved ones with them.

Mixed meat solyanka recipe (classic)

Some chefs prepare this wonderful hearty soup without skimping on ingredients. This is why solyanka sometimes resembles a second course more than the first. To make your soup tasty and aromatic, try to follow the sequence of actions:

Place beef on the bone (pork) and smoked ribs in a saucepan, cover with water and bring to a boil. After this, carefully remove the resulting foam, reduce the heat, add the peeled onion to the meat and cook the broth for about two hours.
Some time before it’s ready, salt the water, add bay leaves and peppercorns. After fifteen minutes, remove the meat and onion, and strain the broth through a fine sieve.
When the beef (pork) has cooled, separate the meat from the bone and tear it into thin fibers.
Cut the sausage and ham into strips.
Cut the cucumbers into thin slices, place in a heated frying pan, add a little broth and heat for a few minutes.
Peel the onion, cut into half rings and fry in a mixture of butter and vegetable oil until golden brown. After this, add tomato paste to the frying pan, mix it with onions, and then transfer the resulting frying to the broth.
Place all the meats, cucumbers, olives, capers, salt and pepper into the pan. Cook the soup over low heat for a few more minutes.
Before serving, place a little sour cream and a thin slice of lemon on each plate.

As you can see, the recipe for hodgepodge of mixed meat (classic) is not too complicated if you follow the sequence of these steps.

Solyanka with capers and mushrooms

In this case, we will use a completely different set of products, but the taste of our dish will not be affected at all. On the contrary, it will reveal itself from a new, completely unexpected side. We hope you will definitely like it. So, the soup “Meat Solyanka”.

Recipe:

Solyanka national team soup is ready. It's time to invite your household to the table. Garnish each serving with sour cream, chopped herbs and a thin slice of lemon.

Soup “Solyanka team with sausage”

This recipe is a simplified version of the classic dish. Unfortunately, we don’t always have time to prepare a full-fledged version of meat solyanka. Therefore, in this case we will use a set consisting of vegetables and sausages.

Preparation of hodgepodge:

Pour three and a half liters of water into a large saucepan. If you have chicken or meat broth, you can use it.
Peel six medium potatoes, cut them into small cubes and cook over medium heat.
For the dressing, peel and grate one carrot, cut two red onions into half rings, and also grate four pickled cucumbers on a coarse grater. Fry fresh vegetables in a frying pan and then add grated cucumbers to them. At the very end, mix the frying with two tablespoons of tomato paste.
Cut 200 grams of boiled sausage into cubes, five hunting sausages and 100 grams of pitted olives into circles.
Place all prepared foods in the broth, add salt and necessary spices to taste.

When the soup is ready, pour it into bowls and serve with sour cream (or mayonnaise), a slice of lemon and chopped herbs.

Solyanka in a slow cooker

Since many modern housewives cannot imagine kitchen chores without their best assistant - a multicooker, we decided to offer you this interesting recipe. Solyanka national team soup (we posted a photo of this dish in our review) is prepared as follows:

Fish solyanka

This recipe will appeal to those who are partial to fish dishes. This dish is easy to prepare - just follow the algorithm described below. So, let's try to make the “Hodgepodge” soup.

Recipe:

To cook a strong fish broth, take two onions, four black peppercorns, a bay leaf, one carrot, salt, one dried parsley root and small fish (600 grams). Peel the vegetables, cut as desired and fry in a dry frying pan for several minutes. Clean the fish, gut it and rinse. Place the prepared ingredients in a saucepan, fill them with two liters of water and put on fire. After the broth boils, remove the foam from its surface, add salt, pepper and bay leaf. After a few minutes, strain the broth through cheesecloth or a fine sieve.
Divide 400 grams of sterlet or sturgeon fillet into small pieces. Cut two small onions into half rings. Peel two pickled cucumbers and then cut into thin strips.
Heat a frying pan and lightly fry the prepared onion with two tablespoons of flour. After this, pour a little fish broth into it, mix it well with flour and cook everything together for a while. Add tomato paste and cucumbers to the pan, stir and cook for about five minutes.
Place the roast in the broth and bring it to a boil. Place the pieces of fish, olives, capers, pepper and salt into the pan. Cook the hodgepodge until done. Serve it to the table, garnishing with a slice of lemon and chopped herbs.

Lenten mushroom solyanka

This recipe will help believers brighten up the strict days of fasting. The rich taste of the dish is practically not inferior to the taste of classic soup, and therefore even people who do not adhere to a special diet enjoy preparing it. We invite you to try together to make Lenten Solyanka soup.

Recipe:

Season each serving with lemon and chopped herbs.

Solyanka with tongue and kidneys

The meat soup “Sbornaya Solyanka” has an amazing taste. It is perfect for a family dinner, and can also decorate your holiday table. Finally, we offer one more option for preparing such a wonderful dish as “Solyanka meat team” soup.

Boil one beef tongue until tender (it is better to do this the day before). To do this, fill it with cold water and bring to a boil. Change the water and put it back on the fire. After two hours, the tongue must be removed, placed in cold water and the skin removed (like a stocking).
Rinse the kidneys (two pieces), remove all ducts and films, cut out the fat. Cut them into cubes, cover with soda and leave for 20 minutes. Rinse again, pour in vinegar and sprinkle with salt. After 40 minutes, wash and dry.
Cut one onion and four pickled cucumbers into strips.
Cut 300 grams of beef (it’s better to take tenderloin) and 300 grams of lamb fillet into pieces. Lightly fry the meat in a frying pan, add 200 grams of smoked sausages, onions, cucumbers and a glass of broth. Mix all the ingredients and simmer over medium heat for several minutes.
Pour tomato paste into the pan and bring its contents to a boil. Transfer the roast to boiling broth, add tongue and kidneys to it and cook the soup until tender.
At the end of cooking, salt and pepper should be added to the hodgepodge, olives should be added to it, and capers, if desired.

Conclusion

Solyanka meat team soup, the recipe for which, and more than one, we presented in the review, can consist of completely different products. However, the combination of different types of meat, smoked meats and salty taste gives the finished dish common characteristics. We hope that the descriptions of the soups given in our article will be useful to you for conducting exciting culinary experiments. Find the most successful combination of ingredients - and Solyanka national soup will become your signature dish.

Among the well-known and favorite first courses, such as borscht, rassolnik, kapustnyak, a special place is occupied by the recipe for classic solyanka with sausage and smoked meats. Without exaggeration, we can say that hodgepodge meat is the queen of first courses. Many people do not know how to cook this first dish or are completely afraid to take on the recipe, believing that this process is long and complicated.

Yes, indeed, preparing meat hodgepodge at home takes longer than cooking light chicken broth, and there are nuances and subtleties in both the method of cutting the ingredients and the order in which they are added. But it is still very possible to master the art of preparing delicious hodgepodge even for those housewives who do not have much culinary experience.

The most important thing is the right recipe, quality products and a good mood. And to give you confidence in your abilities, I have prepared a step-by-step recipe with photos of preparing this delicious dish. Well, let's go to the kitchen and cook the most delicious hodgepodge in the world?

Ingredients needed

For 4 servings:

1 small onion;
1 small carrot;
2 medium-sized pickles;
300-400 g of smoked meats and sausages;
2 tbsp. tomato paste;
vegetable oil for frying.

For the broth:

1.2-1.5 liters of water;
3-4 pork ribs;
1 small onion;
1 small carrot;
salt;
3-4 black peppercorns.

For decoration:

lemon;
olives;
greenery.

Cooking steps

A very important component in solyanka is good meat broth. I cook it with pork ribs, so it turns out tasty and rich.

Place the ribs in water and put on fire. When the water boils, reduce the heat and carefully skim off any foam that appears.

Add peeled carrots and onions, salt and peppercorns to the pan. Cover the pan with a lid and cook the broth on the ribs for 1.5 - 2 hours.

After this, remove the ribs, cool, separate the meat from the bone and chop finely. We also remove the broth and carrots from the broth. We will then use the meat, but we can say goodbye to boiled vegetables.

Now let's make the filling for the hodgepodge. Cut the onion into small cubes and saute until transparent.

Grind the carrots on a fine grater, add them to the frying pan with the onions, mix and sauté everything together over low heat for about 5 minutes.

Cut the cucumbers into small cubes. Add to the onions and carrots and simmer everything together for another 5 minutes.

Add tomato paste, stir and cook over low heat for another 5-7 minutes.

Cut the smoked meats into small cubes. You can put whatever you like in the hodgepodge. This time I had hunting sausages, ham and veal balyk.

Fry the smoked meats over high heat for 3-4 minutes, stirring occasionally.

Add vegetables with tomato paste to the broth, brought to a boil, stir and cook for 5 minutes.

We have known this dish since Soviet times. I already told you before, but today we will talk about classic hodgepodge. Solyanka meat soup with potatoes was included in the menu of all restaurants and remains popular to this day.

The secret of the dish is that the solyanka contains different types of meat, smoked meats and sausages. As a rule, these are pork, beef, poultry, ham, brisket, smoked pork ribs, boiled and smoked sausage, and hunting sausages.

Also indispensable ingredients for solyanka are pickles, capers, black olives and lemon. At first glance, solyanka meat soup is quite expensive. But if you prepare the dish after the holidays, when there are many different delicacies left, it will not be expensive at all. I think you will also enjoy this delicious, rich meat solyanka soup, especially on these cold winter days!

Ingredients:

400 g pork on the bone
200 g smoked ribs
100 g boiled sausage
100g smoked sausage
2-3 sausages
2.5-3 liters of water
4 potatoes
2 onions
3 pickled cucumbers
100 g olives
2 tbsp. l. tomato paste
2 tbsp. l. vegetable oil
1 tbsp. l. butter
a small bunch of parsley and dill
lemon (for serving)
sour cream (for serving),
1-2 bay leaves
3 peas of allspice,
0.5 tsp each black pepper and paprika
salt to taste

How to prepare solyanka meat soup:

Let's wash the pork and pork ribs. Place them in a saucepan, add the peeled onion, cover with cold water and cover with a lid.

Place on the fire and skim off the foam with a slotted spoon before boiling. Boil the meat and smoked meats for 1.5 hours.

15 minutes before readiness, add bay leaf and allspice to the broth.

Then remove the pork and ribs from the broth. Let cool, separate the meat from the bones and cut.

Strain the broth and return to the heat, throw away the spices and boiled onions - they are no longer needed. The broth can be cooked in advance so that preparing the solyanka meat soup takes less time.

Wash the potatoes, peel them and cut them into cubes.

Add vegetables to the broth and cook over low heat.

Peel the cucumbers, cut into thin strips or grate. Pour some prepared broth into the pan, add chopped cucumbers and, stirring, simmer for 10 minutes.

When the potatoes are cooked and soft, add cucumbers to the hodgepodge.

Let's cut the onion.

Fry it until transparent in a mixture of vegetable and butter, following the recipe for solyanka meat soup with photo. Then add tomato paste and fry the ingredients together for another 1 minute.