Solyanka is, along with borsch, one of the most popular Russian first courses. This soup can be prepared on a rich meat or fish basis. Lenten solyanka is boiled on mushroom base.
In the hodgepodge various smoked meats and sausages are used. To make the soup sour and sweet, they add lemon, olives, pickles, capers, sauerkraut.
This spicy soup with greens and sour cream is served.
In traditional Russian cuisine this dish has been used for a very long time. At various times it was popular as a lunch dish. Mention of it can be found in the "Domostroi". Not lost relevance solyanka in our days.
Hodgepodge - a dish that is prepared using different technologies and with different ingredients. To choose the option that corresponds to individual preferences, you need to try to prepare different types of saltworts or experiment on your own with the main ingredients.
The most common option for preparing a hodgepodge is offered to your attention on this page of the site.
In order to get a delicious, nourishing and healthy soup, the recipe with a photo and step by step comments will tell you about the main stages of its preparation.
In the photo: the ingredients for the preparation of the soup, solyanka team:
- Beef or pork meat - 300 gr.
- Chicken meat - 300 gr.
- Smoked pork ribs - 300 gr.
- Smoked sausage - 200 gr.
- Ham - 200 gr.
- Onion - 1 pc.
- Potato tubers - 3 pcs.
- Medium carrots - 2 pcs.
- Pickled cucumbers - 4 pcs.
- Tomato sauce - 2 tbsp.
- Vegetable oil - 2 tbsp.
- Olives - 100 gr.
- Lemon - 1 pc.
- Leaf of noble laurel - 1-2 pcs.
- Allspice - 3 peas
- Ground black pepper
- Salt
- Parsley
The recipe for the soup-soup of the national team (with photo):
First you need to cook meat broth.
We lay beef or pork, as these types of meat are cooked longer. After about half an hour, you can send the chicken into the broth, removing the skin from it. Given that smoked ribs are ready to eat, we send them to the broth as a last resort.
We remove the finished meat from the broth, remove the bones, divide the flesh into small pieces and return to the broth, which is not filtered for the hodgepodge.
Potatoes - an optional ingredient in the hodgepodge, put it or not - a matter of taste.
Cucumbers for the hodgepodge use only salted. Marinated for this dish is undesirable. We cut them with oblong stones.
Fry in vegetable oil, then dipped in meat broth.
We prepare the frying as well as for the borsch: fry the onions until golden. Add grated carrot to it and fry until softened. If you wish, you can add Bulgarian pepper.
To the onions and carrots put tomato sauce, add a few spoons of broth and stew.
Then we fill up with a prepared soup.
Ham grind cubes.
Cut the sausage into cubes.
Meat components and olives are laid in a boiling soup at the final stage of its preparation, boil and allow the soup to infuse under the lid closed.
Serve the needle with parsley. Dressed with sour cream soup. For spiciness and piquancy we put a lemon ring.
