Solyanka recipe: classic meat hodgepodge at home. Meat solyanka recipe at home

What is correct solyanka or selyanka? To this day there is no consensus on what happened where. Just like there is no opinion - these are the same dish or they are different. Some say that the soup got its first name because pickles, or mushrooms, or fish are used. And others say that the soup is called selyanka because it was originally a rural, rural food.

But it is known for certain that both versions of the name refer to original Russian cuisine. Mention of this soup dates back to 1547. It is also known that they were prepared with meat, fish and mushrooms.

Another interesting fact is that in the old days, villagers were not prepared as soups, but served as a hot appetizer made from sauerkraut or fresh cabbage, which was prepared with meat, game, and fish. Pickled cucumbers and mushrooms were also added.

Now the name “selyanka” is not used at all in Russian cuisine. But Solyanka is the favorite soup in many families. And it’s not in vain. It is cooked in a strong meat, fish or mushroom broth. As a rule, a lot of meat is used in such meat and fish soups. The soup turns out so thick that sometimes you can’t even dare to call it “soup”.

Another special feature is that this soup is prepared quite spicy. Now the recipe for this dish has of course changed. First, with the advent of tomatoes in Rus', they began to be used in cooking, and then they began to be replaced with tomato paste. Then capers, gherkins, black olives, olives and lemon appeared in the dish.

The recipe has been perfected, one might say, for centuries. And currently there are a very large number of recipes and variations for preparing such thick soups. So much the better, because wherever you go, you can safely eat hodgepodge, even every day - everywhere it will be a new dish!

Every housewife certainly has her own favorite cooking recipe, or, as a rule, the basis for cooking. Because if there is a foundation, you can create anything on it.

The basis of products for a meat dish is fried boiled meat of various varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and peppers.

The basis of products for fish soup is fish of different varieties, fresh, dried, salted. Soups with red fish and sturgeon are especially appreciated.

The basis of products for mushroom soup is mushrooms, salted and marinated. Mushroom mushrooms and milk mushrooms were especially valued. In well-known recipes for some meat solyankas, there must have been salted milk mushrooms.

And today our recipe will be with meat.

Mixed meat solyanka with smoked meats according to the classic recipe

What we need:

meat beef brisket -500-600 gr.
smoked sausage – 100 gr
ham - 100 gr.
brisket - 100 gr.
sausages - 100 gr.
carrots - 1 pc.
onion - 2 pcs.
pickled cucumber - 2 pcs.
brine - 0.5 cups
potatoes - 1 piece (optional)
tomato paste - 2-3 tbsp. homemade spoon, 1 tbsp. store spoon
olives - 100 gr. (preferably dried)
lemon - 0.5 pcs.
capers - 50 gr. (optional)
sugar -0.5 tsp
vegetable oil - 2 tbsp. spoons.
butter - 1 tbsp. spoon
parsley, dill, celery
black allspice peas
red capsicum
salt, ground black pepper
spices - any you like
Bay leaf

Preparation:

1. Place 3 liters of water in a saucepan. Cook a strong, rich broth from the brisket. I won’t repeat myself, I have a whole big note. how correct. Let me just remind you that you absolutely need to put the meat in cold water, so the meat will release all its juices into the water, and then the broth will turn out rich. If you put it in hot water, the meat will be “sealed” and will be tasty after cooking, but the broth will not receive the desired fat.

2. You need to cook the brisket for 1.5 hours. Place a small whole onion in the pan along with the brisket. This way the broth will be not only rich, but also aromatic.

3. In a frying pan in vegetable oil, fry the onion, cut into small cubes. When the onion turns golden, pour in half a glass of hot water. When the water evaporates, the onions will become completely transparent, and cooked in this way will not be visible at all in the soup.

4. Cut the carrots into small strips and add to the onion. Add half a teaspoon of sugar. Fry for 2 minutes.

5. Cut the cucumbers and add them to the onions and carrots.

6. Add a little broth and simmer for 7-10 minutes.

8. Simmer for 3-4 minutes.

9. Cut ham, brisket, smoked sausage into strips, sausages into circles.

10. Remove the finished meat from the broth, cool, and also cut into strips. Remove the boiled onion and discard.

11. Lightly fry all the collected meat in a separate frying pan in butter.

12. Transfer the contents of both pans into a saucepan with broth.

13. Add chopped herbs, spices to taste, a small piece of red capsicum, olives. It is better to use dried olives, they are sold in bags. Their taste is much more piquant. Or salty - don’t forget that we are preparing hodgepodge. In my opinion, they are healthier than regular olives in jars. But if you don’t have dried or salted olives, use what you have. Olives will also work.

14. If you like capers, you can add them too; 50 grams will be enough.

15. Let it boil, after simmering for 5 minutes, taste the salt. Now is the time to add salt. But salt carefully, many products containing salt, and we have a lot of them, will still give it to the broth.

16. Cook, or rather simmer, the hodgepodge over the fire for another 10-15 minutes. At the end of cooking, add bay leaf, ground black pepper, 2-3 peppercorns ground in a mortar.

17. Then turn it off, close the lid, cover with a thick towel, and let it brew for at least half an hour. During this time, all ingredients will simmer and exchange flavors. This is a process as integral as cooking.

18. Cut the greens and add them to your plate if desired. Some people like to add chopped garlic along with herbs. We also decorate with sliced lemon, which will add additional aroma, freshness and the necessary sourness to our hodgepodge.

So we prepared a delicious hodgepodge. But in general, in order for our soup to always turn out very tasty, you need to know the basic rules of preparation.

The nuances of preparing a mixed meat hodgepodge

I would really like you, dear friends, to share your recipes with us. And we will prepare our favorite solyanka according to different recipes and treat it to our family and friends.

And bon appetit everyone!

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 in 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!

Classic Solyanka soup - recipes for making a tasty and satisfying soup. Today, every cook knows how to cook hodgepodge, and every housewife knows how to cook hodgepodge with sausage or cabbage. The classic solyanka recipe is considered a classic of Russian traditional cuisine. These are the unchanged ingredients of the classic recipe. Many housewives add carrots, potatoes, and sauerkraut 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, healthy soup argue.

It is not difficult to prepare a delicious solyanka. This is not a difficult dish to prepare, which amazes with its rich taste and aroma. Solyanka is a good dish for lunch, and Solyanka is also often prepared for the holidays. In general, solyanka soup can be made from whatever is in the refrigerator. The only condition is the presence of olives or black olives, pickles, lemon and meat.

In the traditional recipe for making solyanka, the dish resembles cabbage soup with pickle. Although anything you find in your kitchen can be added. Making hodgepodge welcomes experimentation. If you use the classic solyanka recipe, you will get a hearty and flavorful soup. It is based on a not very fatty broth, and the meat used is sausage with sausages and smoked meats.

How to cook solyanka - cooking secrets

This is a thick soup with a sour taste. Any restaurant chef will tell you how to prepare hodgepodge; every cook prepares hodgepodge in his own way. Solyanka is prepared in a strong mushroom, meat or fish broth with the addition of pickles, lemons and olives. Season it with sour cream and fresh herbs.

What makes this dish different is that you can add different types of meat, sausages, and smoked meats to it (everything you have in your refrigerator - so that it doesn’t go to waste, prepare a hodgepodge). And most importantly, the more there are, the better the taste. So we will prepare some classic hodgepodges.

Secret 1: the highlight of the hodgepodge

To prepare hodgepodge, you can use any meat you like. You can make a prefabricated set of pork, beef, chicken, sausages and sausages. Solyanka has other unique flavors that enhance the taste and are the finishing touch to the dish.

So, capers, olives, lemon slices and green onions are added to the hodgepodge. Add sour cream and sprinkle with chopped herbs. Capers and olives should not be overcooked. Capers can become bitter, and olives can lose their piquant aroma and taste. After adding, bring the dish to a boil and immediately remove the dishes from the stove.

Secret 2: cucumbers

The taste of solyanka largely depends on the presence of cucumbers in it and their quality. It is better to take barrel pickles rather than pickles from a jar. They are distinguished by their special sourness. They are “alive” because they undergo fermentation, and the taste effect of hodgepodge depends on this. It is advisable to peel the skin of large cucumbers, as it can be rough. Cucumbers are a dense product, so they must first be stewed in a frying pan.

Secret 3: the right breeze

People usually call the base for hodgepodge a breze. Brez is prepared from onions, cucumbers and tomatoes. You can also add a little sugar and broth here. All ingredients must be simmered until they become soft and the mixture is thick and viscous. You can fry the onions in a mixture of vegetable, olive and butter, add cucumbers and tomato paste. All this should then be sent to the oven to simmer for 1 hour at a temperature of 140 degrees

Secret 4: broth

The broth for hodgepodge must be prepared in advance. It should turn out rich and cool. Place meat (fish or mushrooms) in cold water and cook over low heat. This is necessary so that the water is saturated with the aroma of the selected ingredient. Be sure to remove the foam when boiling the broth, otherwise the soup will turn out cloudy. Once the broth is ready, let it sit. This is the only way you will get a rich taste.

Secret 5: chopping ingredients

It is important to cut all the ingredients so that they can fit comfortably in a spoon. Usually all products are cut into small strips or cubes. It is advisable to maintain the same size.

A few more secrets of making solyanka

It is not recommended to add salt to the broth, since many ingredients already contain salt, especially cucumbers;
Green onions can be placed directly on the plate or in the broth with all the ingredients;
You can add pickled mushrooms to mushroom hodgepodges. Different types of fish are added to the fish broth. Accordingly, smoked, boiled, stewed meat, chicken and various types of sausages are added to meat;
Capers have a spicy, unique taste. You can also add a little caper marinade to the dish;
It is better to pre-fry smoked meats to melt excess fat;
The bay leaf should be removed from the hodgepodge immediately after it is cooked;
Lemons are added to the plate when serving. They give the dish aroma, sourness and an appetizing appearance;
Brez can be prepared in advance and stored in the refrigerator as a preparation. This is convenient, since the hodgepodge can be made at any time.

Classic solyanka - recipe

Ingredients:

Chicken thighs - 4 pcs.;
Smoked sausages - 3 pcs.;
Ham or carbonate - 7 pieces;
Beef - 300 g;
Sausages - 4 pcs.;
Potatoes - 1 pc.;
Carrots - 2 pcs.;
Black olives - to taste;
Pickled cucumbers - 5 pcs.;
Onion - 1 pc.;
Cucumber pickle - 50 ml;
Lemon - to taste;
Salt - to taste.

Cooking method:

The first step is to prepare a rich meat broth. Place a piece of beef in cold water and place over high heat. Until the water boils, skim off any foam that has formed. Cook the meat after boiling for 1-1.5 hours over low heat;
Then add chicken thighs to the broth, add salt, remove the foam again if necessary and cook for another 1 hour. 10 minutes before the broth is ready, add bay leaf;
Cut the onion into two parts, cut one into cubes, and the second into half rings. If necessary, you can add more onions, the taste will only benefit from this. Grate the carrots on a fine grater;
Chop sausages and ham. You can add any other sausages, such as carbonate, bacon, doctor's sausage;
Cut the smoked sausages into slices, not very thin;
In a frying pan with a thick bottom, fry the onion until transparent. Then add carrots and fry everything together until golden brown;
First add the smoked sausages and fry them for about 5 minutes;
Then add sausages and ham. Stir and fry for about 10 minutes. Add brine and simmer for 5-7 minutes over medium heat;
Peel the potatoes and cut into small cubes. Remove the meat and chicken from the broth, cut into cubes and put back into the broth. Add the potatoes and all the contents of the pan. Cook until potatoes are done;
Cut the cucumbers into long thin strips. Simmer them in the same frying pan for about 3-4 minutes. Add cucumbers to the broth, pepper and cook for another 5 minutes;
The finished soup must be steeped for at least 1 hour, and it is better to serve it the next day. You can add lemon, olives, sour cream and fresh herbs to the hodgepodge to taste. Bon appetit!

A simple solyanka recipe does not involve seasoning with potatoes. You can add it if you want a thick and satisfying broth. For dressing you need olives and tomato paste. A classic of Russian tavern cuisine, soup is a pickled dish.

As the name suggests, it is customary to add cucumber or cabbage brine to such dishes, which, unlike marinade, does not contain vinegar. By the way, according to tradition, solyanka soup is simply called “solyanka,” and a thick dish of meat or fish with cabbage is called “soup in a frying pan.”

Or maybe a villager? To this day there is no consensus on what happened where. Just as there is no opinion - are these dishes the same or are they different? Some say that the soup got its first name because pickles, or mushrooms, or fish are used.

And others say that the soup is called selyanka because it was originally a rural, rural food. It was prepared simply by mixing the remains of various products for cooking in a cauldron. This principle of preparing hodgepodge, although the details have changed over time, has remained the same: at least four varieties of boiled or fried meat or products made from it in the form of sausages and sausages are used for its preparation.

Classic meat solyanka - recipe

Among the most popular first courses of Russian cuisine, which are in demand in restaurant and home menus, the classic one occupies the leading place. And the most festive version of the classic recipe is a meat soup; this soup is popular all over the world among those who have tried it at least once.

The main condition and main component of this exquisite hot dish for the first course is the presence of at least 4 types of meat, poultry and sausages. There are recipes for hodgepodge, in which the ingredients include up to 15 meat products.

This cannot be said to be a quick dish in terms of cooking technology, but it is worth it. For the holiday, prepare a classic meat hodgepodge at home from beef, ham, sausages and sausages, enhancing the taste with a good mood and further experimenting with the ingredients. The soup prepared according to this recipe has an amazing aroma that is impossible to pass by.

Ingredients:

Meat on the bone (beef, veal) - 500 g;
Sausages (dry-cured, raw smoked) – 200 g;
Smoked ribs (pork, beef) – 400 g;
Boiled sausage (ham, sausages) – 200 g;
Pickled pitted olives (green) – 100 g;
Carrots – 1 pc.;
Onions - 2 pcs.;
Allspice - 5 peas;
Pickled cucumbers - 4 pcs.;
Cucumber or olive brine – 150 ml;
Vegetable oil - 60 ml;
Tomato paste (sauce) - 3 tbsp;
Butter - 30 g;
Bay leaf - 2 pcs.;
Pepper mixture - 1/3 tsp;
Lemon slices, sour cream, herbs - serve;
Salt - to taste.

Cooking method:

Traditionally, the soup is prepared with beef or veal on the bone. It is from this meat that a rich, rich broth with a deep taste is obtained. But pork or chicken will also work. The meat should not be too fatty or stringy. Wash it and put it in a saucepan. Send the smoked ribs there too. Fill with water. Place on medium heat. Bring to a boil. Drain off the first “broth”, rinse the meat and return to the pan. Add water again. Boil and reduce heat intensity to medium;
Peel the carrots and onions. No need to grind. Add vegetables to meat. Add bay leaf and allspice. Cook at a constant low simmer for 1.5-2 hours. Do not add salt yet; add salt to the dish only when all the ingredients are in the pan;
The broth should turn out rich, rich, cool, so don’t rush to turn it off. Do not forget to skim the foam from its surface, otherwise the soup will turn out cloudy. Remove all the meat from the prepared broth and leave to cool on a plate. Remove boiled vegetables and spices. Strain the broth through cheesecloth to remove small bone fragments;
Chop the pickled cucumbers into long thin pieces. It is advisable to use barrel cucumbers, which will give the dish its own special taste, not spoiled by vinegar. Is there no way to get these cucumbers? Pickled ones (from a jar) are also suitable, only tasty and high-quality ones, preferably homemade;
Cut raw smoked or dry-cured sausage into strips, just like cucumbers. It is desirable that all the solyanka ingredients have the same cut shape. Instead of sausages, you can use other smoked meats;
Slice the ham. It also tastes delicious with high-quality, lightly smoked sausages. The more types of meat and sausage products, the richer and richer the taste of the hodgepodge. That is why it is called a classic meat hodgepodge;
Add a spoonful of sunflower oil to the frying pan and heat it up. Add cucumbers. Cook for about 1 minute over medium heat. Then add 150 ml. broth. Simmer for 7-9 minutes. Place the strained broth on the fire. Bring to a boil and place cucumbers in it;
Fry the sausage too, but in a dry frying pan, without oil. With this treatment, excess fat will melt out of it, and the aroma will become more expressive. Place in the pan 10-15 minutes after the cucumbers. The uniqueness of the classic hodgepodge is that each subsequent cooking its taste will be at least slightly different;
Cut the onion into quarters of rings. Heat vegetable oil in a frying pan. Add cream. Wait for the mixture to melt. Fry the onion until soft and golden;
Add tomato paste or sauce. Pour in about 1 cup of broth from the pan. Simmer for 7-10 minutes (no need to cover). Pour into remaining ingredients. Thanks to the tomato, the hodgepodge will acquire a classic reddish color and pleasant sourness;
Remove the cooled meat from the bone. Chop it or split it into fibers. Transfer to hodgepodge;
Place olives in the hodgepodge. Place them whole or cut into rings. If desired, you can add pickled capers or black olives. Pour in some cucumber or olive brine to enhance the sour taste. These products cannot be subjected to long-term heat treatment; they will lose their natural color, change consistency, and acquire a bitter tint;
Cook for another 5-7 minutes. Salt and pepper to taste. Do not overdo it with salt, because after infusion the taste will become more intense. Turn off the heat. Let the dish sit, covered, for 15-30 minutes. Serve with fresh herbs and sour cream. Don’t forget to put a slice of lemon on each plate with a hearty meat hodgepodge. Bon appetit!

Solyanka is also prepared from pickled mushrooms, pickled or pickled cucumbers, onions and carrots, tomato paste, and olives. Before serving, the dish is usually garnished with a slice of lemon. Solyanka is a thick, hot and spicy soup from Russian cuisine. It is prepared in meat, fish or mushroom broth. Among the main ingredients of any modern solyanka are: olives, pickles, lemon, capers. When serving, sour cream and fresh chopped herbs are added to the solyanka soup.

The delicious soup is prepared with meat broth, but in recent years fish and mushroom versions of this dish have become very popular. To give a specific taste, various types of sausages and smoked meats are added to the soup. In addition to taste, they add a special aroma to the entire soup, making it satisfying and rich. Additionally, potatoes, rice and pearl barley are added. Soup recipes are distinguished by their diversity. As a rule, the soup turns out to be quite fatty and thick, it is great for relieving hangover symptoms.

Essentially, solyanka is a soup made from whatever is on hand. With one exception: you should definitely have all kinds of sausages, different types of meat, black olives, pickles, and lemon on hand for hodgepodge. Based on the type of preparation, soup is divided into three categories: meat, fish, mushroom. Any hodgepodge can be called classic, because there is no standard. Each housewife adds her own.

Cabbage solyanka - recipe

Cabbage soup is considered a traditional Russian dish, and for many centuries its fans were not only poor people in villages, but also high-ranking nobles, and the royal court did not disdain the dish. How to deliciously cook solyanka from cabbage. Solyanka is not only a tasty dish, but also very healthy; cabbage contains large amounts of vitamin C, potassium, folic acid and magnesium.

Doctors say that people who eat a lot of solyanka rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape. Fresh cabbage soup is stewed cabbage with meat and sometimes mushrooms. Pickles are often added to it.

Soup made from sauerkraut or fresh cabbage is an excellent option for a tasty and satisfying dinner. Cabbage soup is a classic Russian dish that has been admired by both ordinary villagers and wealthy nobles for centuries.

Solyanka can be prepared from sour or fresh cabbage. The basis of the dish, according to many chefs, is broth. It can be mushroom, fish or meat. In addition, the solyanka contains cucumber pickle.

Ingredients:

Meat - 800 g;
Onions - 2 pcs.;
Garlic - 2 cloves;
White cabbage - 1 kg;
Tomato - 1 pc.;
Carrots - 1 pc.;
Broth - 1 glass;
Bay leaf - 2 pcs.;
Tomato paste - 1 tbsp;
Sunflower oil - for frying;
Spices - to taste;
Salt - to taste.

Cooking method:

Wash the boneless meat and cut into cubes about 3 cm;
Place the meat in a deep frying pan or saucepan with hot oil, lightly salt and pepper and fry without a lid until all the juice has evaporated;
In a separate frying pan, fry the onion cut into squares and grated carrots until golden brown;
When the water has evaporated from the meat, add the fried onions and carrots and stir;
Chop the cabbage into small strips;
Transfer the cabbage to the meat with vegetables, stir, add a little salt and, cover with a lid, leave to simmer;
In a separate frying pan, simmer the tomato cut into pieces and the garlic squeezed through a press until soft;
When the tomato spreads to a puree, add tomato paste, water or broth, salt (taking into account the fact that we have already salted the meat and cabbage), sugar, dry herbs, and you can add your favorite spices. Place a couple of bay leaves into the boiling liquid and let it boil for 5 minutes, after which remove the bay leaf;
Pour the sauce over the cabbage and meat and simmer, covered, until done. There should be very little liquid left in the hodgepodge so that the cabbage is juicy and soft, but does not swim in the sauce;
Solyanka made from cabbage with meat is served hot; it does not require any additions except for greens. Bon appetit!

For the simplest version of homemade solyanka, you can use meat or chicken broth, smoked pork belly, black or green pitted olives, Vienna sausages, pickles and capers. And as a final touch - the juice of one lemon and fresh parsley. Proportions depend on the desired thickness and acidity. Today, meat and mixed soups, fish, game and even lean solyanka soups are prepared not only in restaurants, but also in home kitchens.

These are rich, aromatic, spicy soups, so satisfying that they can make up an entire lunch. To prepare solyanka you need pickles, preferably barrel ones. Neither lightly salted nor pickled ones are suitable, but will only spoil the taste of the soup. It is advisable to peel the cucumbers and free them from the flabby center. The peel and center are boiled for about 10 minutes with broth in a separate pan, and this sour broth is added to the soup along with the brine.

The soup is prepared with a strong meat, fish or mushroom broth. As a rule, a lot of meat is used in such meat and fish soups. The soup turns out so thick that sometimes you can’t even dare to call it “soup”. Interesting fact: Solyanka has an alternative name, namely “hangover”. How to prepare hodgepodge at home? It is worth noting that first of all it is very important to follow the recipe.

There are both more complex and simpler ways to prepare hodgepodge. Regardless of which option is chosen, it is important to choose high-quality products for hodgepodge, then the soup will turn out tasty and aromatic. Depending on its type, the soup may consist of several types of mushrooms, fish or meat. How to prepare hodgepodge follows, first of all, from the type of hodgepodge.

Solyanka soup - a delicious solyanka soup recipe

Solyanka was originally a soup made from sauerkraut and meat. The first course is quite easy to prepare. There are three types of soup: meat, mushroom, fish. All experienced chefs know how to deliciously prepare Solyanka soup. The soup, according to experienced chefs, is one of the traditional dishes of rich Russian cuisine. Is Solyanka a soup or a main course?

If in the first case there are no disputes, then in the second the opinions are divided, because today in the restaurant menu there are solyankas - first thick courses and solyankas - hot second courses in which there is no broth, and they are not boiled, but baked. The composition of traditional meat solyanka includes: meat products (at least four types), broth, pickles, onions, tomato paste, olives, lemon and a lot of herbs.

Ingredients:

Potatoes – 4 pcs.;
Smoked sausages – 200 g;
Carrots – 1 pc.;
Sausages, sausages or boiled sausage – 200 g;
Pickled cucumbers - 4 pcs.;
Onions – 1 pc.;
Khmeli-suneli (seasoning) – 1 tbsp;
Tomato paste – 2 tbsp;
Black olives or green olives - to taste;
Lemon - half;
Salt - to taste.

Cooking method:

Place 1.5-2 liters of clean water on the stove, bring to a boil and transfer peeled and cut into large pieces potatoes into boiling water. Boil potatoes until tender;
While the potatoes are cooking, chop the onions and set them to fry;
After 2-3 minutes, add grated carrots to the onions. Fry vegetables for 2-3 minutes;
Peel sausages, frankfurters and smoked meats from casings, cut into cubes or circles. Add to the pan and fry with vegetables for 5 minutes, stirring occasionally;
Cut the cucumbers into cubes, add to the rest of the ingredients in the pan, and simmer for 2-3 minutes. If cucumbers have hard skin, it is better to cut it off and only then chop it;
Put tomato paste, add khmeli-suneli seasoning, salt to taste (taking into account that cucumbers also contain a sufficient amount of salt). Stir, add a little broth if necessary, simmer everything together for 5-7 minutes, and then transfer the entire contents of the pan into the pan with the boiled potatoes;
Stir the soup, bring to a boil over low heat, then turn off the heat on the stove and let the hodgepodge brew for 10-15 minutes;
When serving, place black olives and 1-2 lemon slices on each plate. Solyanka soup is ready. Bon appetit!

The traditional classic is a kind of mixture of pickle and cabbage soup. If you need to prepare a meat hodgepodge, either smoked meat or meat pre-fried in vegetable oil goes into the broth. If you prepare fish soup, you should put smoked red fish in it. And salted or pickled mushrooms are sent to the mushroom hodgepodge. Whatever recipe is used as a basis for the soup, this is how it will turn out. However, you can safely mix ingredients from different hodgepodges and something new will come out.

Solyanka is one of the few dishes of Russian cuisine, the culinary recipe of which welcomes imagination and experimentation. Capers give solyanka its characteristic spicy-sour taste. In Soviet times, they were replaced with green peas, similar in shape, but completely different in taste. The preparation of Solyanka soup is completed in the plate, where the garnish is added: olives and circles of peeled lemon. Whether to add sour cream to hodgepodge is a controversial question that everyone answers according to their own taste.

Meat solyanka - a recipe for delicious meat solyanka

The basis of this soup is a rich, rich broth made from beef and chicken legs. The second important ingredient, cucumbers, they must be in barrels and in no way canned or pickled from a jar. And third, these are capers, without them you will just get cucumber soup. How to make soup with meat at home. Any housewife can prepare meat soup.

You can prepare meat solyanka according to different recipes, but they are prepared mainly according to one type. Meat soup is cooked in a thick, meaty, rich broth made from pork or beef, or any type of meat you like. Smoked and sausage products are usually added to the meat hodgepodge.

Meat is a tasty, appetizing, gourmet dish adored by different peoples of the world. The recipe for each nation's solyanka is, of course, different, but this soup will never go unnoticed.

Ingredients:

Pickled cucumbers - 250 g;
Boiled beef - 250 g;
Capers (optional) - 100 g;
Onions - 2 pcs.;
Milk sausages - 100 g;
Cucumber pickle - 100 ml;
Tomato paste - 1 tbsp;
Boiled ham - 150 g;
Olives or olives - 100 g;
Meat broth - 3 l.;
Vegetable oil - for frying;
Spices (dill, parsley, pepper) - to taste;
Sour cream and lemon - for serving;
Spices (salt, dill, parsley, pepper) - to taste.

Cooking method:

For the recipe for making classic meat solyanka, you first need to prepare meat broth from beef, ham and sausages so that our broth has a smoked smell;
The next step in preparing classic solyanka is to prepare and chop the onions. Fry the onion in vegetable oil until golden brown, add tomato paste and simmer until tender. Add the entire tomato mass to the meat broth;
Cut all smoked meats into thin strips or thin diamonds. When shredding ham, meat and sausages, try to ensure that all ingredients are cut equally. Peel and seed the pickled cucumbers and cut them into diamonds or thin strips;
Add chopped ham, boiled beef, sausages, and pre-chopped cucumbers to the broth, always with the brine that remains from the cucumbers, then the capers, too, along with the brine, bring to a boil and cook for about 7 - 10 minutes;
When serving solyanka, garnish it with lemon slices, parsley, dill, olives and sour cream. Classic meat soup is ready. Bon appetit!

This is a Russian soup with a sour, salty and spicy taste. To prepare solyanka, brine (cabbage or cucumber), various marinades and pickles, lemon juice and even kvass are used. Solyankas come in meat, fish and mushroom varieties. Corned beef, smoked meats, sausage, ham, and frankfurters are added to meat hodgepodges. Only red fish (sturgeon) goes into fish solyankas - boiled, salted, smoked.

The vegetable part of the solyanka soup consists of onions, pickles, olives, capers, and lemons. A lot of spices are added to the solyanka - pepper, parsley and dill. Solyanka can be served with sour cream. Another special feature is that this soup is prepared quite spicy.

Today the recipe has changed. First, with the advent of tomatoes in Rus', they began to be used in cooking, and then they began to be replaced with tomato paste. Then they began to add capers, gherkins, black olives, and lemon to the dish. Any hodgepodge is a prefabricated one, and the question of how to prepare hodgepodge can be answered simply: chop everything that is in the refrigerator.

That is, during the cooking process, various products are added to the soup, almost all of which are already prepared (pickled, salted, pickled, fried, smoked). Moreover, the more different products of the same type are included in the hodgepodge, the better. For example, meat soup may include: sausages, smoked sausage, ham, boiled pork, corned beef, pieces of fried meat.

Solyanka in a slow cooker - a recipe for mixed meat solyanka

Any solyanka recipe can be adapted for a slow cooker, but you need to know some tricks and be sure to follow the correct sequence of adding ingredients. Otherwise, you may end up with porridge rather than a flavorful and vibrant dish. A common recipe for mixed meat soup in a slow cooker.

Ingredients:

Water - 2 l.;
Beef - 600 g;
Pickled cucumbers - 4 pcs.;
Tomato paste - 2 tbsp;
Capers or olives - 100 g;
Allspice black pepper - 3 peas;
Cold cuts (servelat, boiled or smoked sausage, frankfurters) - 400 g;
Onion - 1 pc.;
Sunflower oil - 3 tbsp;
Bay leaf - 2 pcs.;
Lemon and sour cream, greens - for serving;
Salt - to taste.

Cooking method:

Cook rich beef broth in a slow cooker. We wash the beef under running water, cut it into medium-sized pieces and put it in a slow cooker;
Pour boiling water from the kettle so as not to waste time heating the water, and turn on the “Stew” mode for 2 hours;
After the signal, take out the meat and cool it, strain the broth;
Assorted meats: sausages, sausages, ham and other smoked meats, as well as cut beef into pieces. Also cut the pickled cucumbers into pieces;
Cut the olives into circles;
Turn on the multicooker in the “Baking” mode for 40 minutes. Finely chop the onion and fry in a multicooker in vegetable oil for 7 minutes in baking mode;
Slice the pickled cucumbers and olives with the stewed onions. Cook for another 5 minutes;
Open the lid and add a couple of tablespoons of tomato paste, stir and cook for another 8 minutes in the same mode;
Next, add sausages, smoked meats and chopped meat to the bowl, mix well and continue cooking for another 10 minutes;
Pour in beef broth. You can add a little brine from pickled cucumbers or olives. Add a little salt and bay leaf;
Cook the mixed meat hodgepodge in a multicooker for 20 minutes in the “Baking” mode. You can also cook in the “Stew” mode for 60 minutes, if you are not in a hurry;
Let it brew a little, pour the hodgepodge into plates, add a slice of lemon, add sour cream and serve. Bon appetit!

Soup in a slow cooker: cooking secrets

Make a choice in favor of home-made products and preparations - do not use brine from store-bought cucumbers to prepare hodgepodge; it usually contains a lot of preservatives;
It is imperative to add smoked meats to the hodgepodge - they will give the soup not only taste, but also aroma;
Soup in a slow cooker must contain at least 3 types of meat products;
Before serving, place a lemon slice, herbs and sour cream on each plate;
Good ingredients for hodgepodge are not only beef and pork, but also liver, kidneys, and tongue;
To give the dish a spicy, salty and sour taste, you must use pickled cucumbers, olives, capers, pickled mushrooms, lemon, tomato paste and brine;
If you have prepared fish solyanka, then this dish is served without sour cream;
Sauerkraut is an optional ingredient in solyanka, but it is also used in some recipes;
You can put several types of sausage in the economy version of Solyanka.

Every housewife certainly has her own favorite cooking recipe, or, as a rule, the basis for cooking. Because if there is a foundation, you can create anything on it. The basis of products for a meat dish is fried boiled meat of various varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and peppers. The basis of products for fish soup is fish of different varieties, fresh, dried, salted. Soups with red fish and sturgeon are especially appreciated. The basis of products for mushroom soup is mushrooms, salted and marinated. Mushroom mushrooms and milk mushrooms were especially valued. In well-known recipes for some meat solyankas, there must have been salted milk mushrooms.

An indispensable condition for any hodgepodge is a sour taste. To do this, add to the hodgepodge: cucumber pickle, lemon, pickled cucumbers, pickled mushrooms, black olives. If you manage to meet all the requirements of the dish, then you have perfectly mastered how to cook hodgepodge.

Video recipe “Classic mixed meat hodgepodge”

Meat solyanka is a traditional Russian dish, known since time immemorial and has undergone a lot of modifications. Thrifty housewives love it for its simplicity, satiety and versatility, because meat hodgepodge can be prepared from the remains of any meat products found in the refrigerator. Solyanka is especially relevant after a festive feast, when there is a lot of cold cuts left over. However, if you don’t have any, purchasing 100-150 g of a variety of meat delicacies will not be difficult.

Meat Solyanka is an incredibly nourishing, thick and very aromatic soup, the basis of which is meat broth with the addition of smoked meat, sausage or frankfurters. That is why the meat hodgepodge is often called a national team - what kind of meat is not in it. The most delicious solyanka will be obtained if you use as many types of meat as possible - beef or pork ribs, chicken drumsticks or wings, pork chops, hunting sausages, boiled, smoked or dry-cured sausage, ham, sausages and even small sausages are suitable here. . As for the broth, it is best to use meat on the bone. It is believed that the most delicious broth for solyanka comes from two different types of meat. As you already understand, the main component of hodgepodge is meat products, so this point should be given special attention. If you want your soup to be not only tasty, but also beautiful, cut all the meat into strips of the same size.

Integral attributes of solyanka are also pickles, lemon, black olives or black olives. Solyanka is usually decorated with slices of lemon when serving, but if you want to get a richer taste of the broth, you can add lemon juice directly during the cooking process. It is recommended to take dried olives - they are more tart. Capers will be very helpful in the solyanka, which will give the soup a sour-salty taste - you need very little of them, about 50-70 g. The classic version of meat solyanka is prepared without potatoes, but many housewives still use them to make the soup more nutritious. Also added to the hodgepodge are fried onions and carrots, tomato paste and, of course, herbs. When it comes to meat solyanka, culinary imagination is limited to almost nothing! After all, meat solyanka is a composite because it can combine a wide variety of products. So, for example, someone will want to add rice to the hodgepodge, and someone will want to add bell peppers or mushrooms. Experiment with different ingredients, exclude and add new components, and solyanka can turn from an ordinary soup into a real gastronomic masterpiece that deserves the highest praise.

It is best if your hodgepodge is left to steep for 1-2 hours after cooking - this will make it even more rich. Don't forget to add a slice of lemon when serving, and an incredibly delicious soup is ready! And one last piece of advice: when cooking, feel free to take a larger pan - the meat solyanka is eaten so quickly that you won’t even have time to notice. Well, let's choose the right recipe?

Classic hodgepodge of five types of meat

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

Preparation:
Place the pork in a saucepan and add water. Bring to a boil, drain the water, pour clean water over the meat, add spices and cook until tender, skimming off the foam from time to time. While the broth is cooking, melt the butter in a frying pan and fry the chopped onion until golden brown. Add tomato paste, stir and cook for another 2 minutes. Slice meat products and pickles.
When the pork is cooked, remove it from the broth, cool, separate the meat from the bone and cut into pieces. Place fried onions, cucumbers and all types of meat into the broth. Cook over low heat for 15 to 20 minutes. Add chopped parsley, salt to taste, cover the pan with a lid and let the hodgepodge brew for at least half an hour. Pour the hodgepodge into plates, adding a slice of lemon and a few olives to each. If desired, serve solyanka with sour cream.

Meat solyanka with smoked meats

Ingredients:
500 g beef brisket,
100 g smoked brisket,
100 g ham,
100 g smoked sausage,
100 g sausages,
2 onions,
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.

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

Solyanka with cold cuts and sausage

Ingredients:
200 g 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 cucumber pickle,
3-4 bay leaves,
1/2 lemon

vegetable oil,
salt and ground black pepper to taste.

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

Meat Solyanka “Sausage Paradise”

Ingredients:
300 g pork pulp,
150 g boiled sausage,
150 g Bavarian sausages,
100 g raw smoked sausage,
100 g olives,
2 pickled cucumbers,
1 onion,
1 tablespoon of tomato paste,
2-3 bay leaves,

lemon slices for garnish.

Preparation:
Boil pork broth and 2 liters of water. Fry chopped onions and coarsely grated cucumbers in vegetable oil for 3-4 minutes. Stir with tomato paste, add 50 ml of water and simmer for 10 minutes. While the roast is cooking, chop the meat products and boiled pork. Add the roast to the broth and cook for 10 minutes. Add meat with bay leaf and cook for another 10 minutes. A couple of minutes before cooking, add chopped olives. Let the hodgepodge brew and serve with lemon slices.

Solyanka with chicken and mushrooms

Ingredients:
400-500 g chicken meat,
200 g smoked sausage,
150 g ham,
3-4 sausages,
3-4 potatoes,
200-300 g fresh or pickled champignons,
100 g olives or olives,
2 pickled cucumbers,
1 onion,
1 carrot,
1 bell pepper,
2 stalks of celery 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.

Preparation:
Prepare a flavorful broth by boiling chicken along with parsley root or celery. Cooking the broth takes, on average, 20-25 minutes. Discard the parsley root or celery. Remove the chicken from the broth and, dividing it into pieces, return it to the soup. Add chopped mushrooms and potatoes. Cook for 10 minutes, then add chopped ham, sausages, cucumbers and olives, as well as frying made from onions, carrots and bell peppers fried in vegetable oil, mixed with tomato paste. Cook for another 10 minutes. Add salt and pepper to taste, stir with garlic passed through a press. Let the hodgepodge brew, then pour into plates and serve, sprinkled with chopped dill and garnished with lemon slices.

Meat solyanka in a slow cooker

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

Preparation:
Place the meat in the multicooker bowl, add water and set the “Stew” mode for 1.5 hours. When the broth is ready, remove the beef, cool and cut into pieces, and strain the broth. Fry chopped onion and coarsely grated carrots in a small amount of vegetable oil in the “Baking” mode for about 10 minutes. Add chopped 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 the meat broth, add capers (if used), as well as bay leaves and allspice peas. Add salt and pepper to taste. Set the “Baking” mode for 25 minutes. Let the prepared hodgepodge brew and pour into plates, adding chopped parsley and thinly sliced lemon slices. Serve solyanka with sour cream.

Meat Solyanka is such a hearty and nutritious soup that no second course is needed. Try it and see for yourself! Bon appetit!

Solyanka is a tasty and aromatic soup made from various smoked meats. This incredibly satisfying dish belongs to Russian national cuisine. It is quite universal, so it can be safely served as both the first and the second. After reading today's publication, you will learn what is included in hodgepodge and how to prepare it.

Key Features

It should be noted that this dish has a unique taste. It feels salty, spicy and sour at the same time. It is prepared in a strong mushroom, fish or meat broth.

Solyanka necessarily includes capers, olives and black olives. They are the ones who give the thick, hearty soup a pleasant sourness. Depending on the main component, they distinguish between fish, mushroom and lard, sausages, sausages, smoked meats, beef, pork or poultry.

In the thick spicy soup, be sure to add onions, hot spices, parsley and dill. As for garlic, carrots, cabbage and potatoes, they are used as desired.

The most important nuances

Let’s make a reservation right away that you don’t need to save on products intended for preparing this dish. The richer the composition of the hodgepodge, the better and richer its taste will be. It is important that all ingredients are combined with each other, complementing each other.

The main secret of hodgepodge is that first all the components are prepared separately and then combined into a single whole. This soup is cooked in good broth, made in compliance with all basic rules.

To diversify the taste of the finished dish, not only crispy pickles are added to it, but also pre-boiled brine. This rich soup also contains capers and pitted olives. These ingredients should not be subjected to prolonged heat treatment. Therefore, they are sent to the pan a couple of minutes before turning off the heat. To give the hodgepodge a richer taste, add a little olive or caper marinade to it.

Traditional option

The dish prepared according to this recipe has an incredibly rich taste and aroma. It should be noted that classic solyanka does not contain potatoes. In this case, different types of meat are used as the main components. Before standing at the stove, check the contents of your refrigerator to ensure that you have all the necessary products. You should have at your disposal:

Half a kilo of smoked meats.
Four hundred and fifty grams of beef on the bone.
Four crispy pickles.
One carrot and one onion each.
A full tablespoon of tomato paste.
A pair of bay leaves.
Two cloves of garlic.

As additional components, pitted olives, dried herbs, sunflower oil, spices and salt are added to the meat hodgepodge.

Process description

Pre-washed bone-in beef is placed in a pan filled with cold water, placed on the stove and brought to a boil. After this, remove the foam that appears from the liquid, reduce the heat and cook for one and a half hours. About thirty minutes before removing from the stove, add ground paprika, salt, black pepper and bay leaf to the broth.

Peeled and chopped onions are sent to a frying pan generously greased with high-quality vegetable oil. After it acquires a light golden hue, grated carrots and tomato paste are placed there. Mix everything well, cover with a lid and simmer for five minutes.

After this, you can start preparing pickles and meat ingredients. They are cut into approximately equal, not too long strips and set aside. The broth, which has had time to cook, is filtered through a sieve, the stewed vegetables are placed in it and sent back to the stove. After it boils, put chopped cucumbers and smoked meats into the pan. After a quarter of an hour, the hodgepodge is removed from the heat and served. Pitted olives, lemon slices, herbs and sour cream are added to each plate.

Option with sausage

It should be noted that using this recipe you can relatively quickly prepare a tasty and satisfying lunch for the whole family. The composition is slightly different from the classic version, so before starting the process you need to make sure that you have all the required products on hand. This time in your home you should find:

Four hundred grams of sausage.
Six potatoes.
Large onion.
A tablespoon of tomato sauce.
Half a lemon.
Two crispy pickles.

To diversify the taste of the finished dish, it is advisable to supplement the above list with sour cream, herbs, vegetable oil, olives, salt and spices. As for sausage, you can purchase both smoked and boiled varieties for these purposes.

Algorithm of actions

Having figured out what products are included in hodgepodge, you need to understand what to do with them. First of all, you should tackle the potatoes. It is washed, peeled, cut into medium cubes and boiled.

Place pre-chopped onion in a frying pan greased with sunflower oil and fry it. After a couple of minutes, add sausage cut into squares and tomato paste. The resulting frying is sent to the pan with the cooking potatoes and continues to cook over low heat. A little later, the composition of the soup (solyanka) is supplemented with chopped cucumbers and olives.

A couple of minutes before the end of cooking, add lemon slices and remove the pan from the stove. The finished dish is poured into plates, decorated with chopped herbs and seasoned with sour cream. If desired, add ground pepper and garlic.

composition of products

To feed your family with this aromatic and healthy dish, you need to go to the grocery store in advance. This time your kitchen should have:

Three hundred grams of seafood.
Half a kilo of assorted fish.
Four pickled cucumbers.
Two hundred grams of smoked fish.
Three hundred grams of fish fillet.
Medium carrot.
Three tablespoons of tomato paste.
One hundred grams of pickled mushrooms.

Additionally, several small onions, olives, salt, vegetable oil, herbs and spices are added to the solyanka composition. To diversify the taste of the finished dish, various types of fish and all kinds of seafood are added to it. The hodgepodge will only benefit from this. As a result, it will become richer and more aromatic.

To prepare a festive version, it is advisable to use red rather than white fish. Its presence will make the hodgepodge rich and amazingly tasty.

Cooking technology

First you need to make the broth. To prepare it, place peeled carrots, mixed fish, salt, bay leaf and black peppercorns in a pan filled with filtered water. All this is simmered over low heat for an hour. To make the broth more transparent, place a slice of lemon into the pan shortly before turning off the heat. After a few minutes, it is removed from the dish and thrown into a bucket.

Add chopped onion to a frying pan greased with sunflower oil and fry until transparent. Then add tomato paste and simmer for about another five minutes.

The finished broth is filtered through a sieve, the onion fry is added to it and put back on the stove. After the liquid boils, place chopped cucumbers and mushrooms into the pan and cook for a quarter of an hour. After this time, pieces of fish fillet are added to the broth. When it is almost ready, chopped smoked meats and boiled seafood (shrimp, crabs and squid) are added to the future hodgepodge. All this is seasoned with spices, covered with a lid and removed from the stove.

After about twenty minutes, the infused hodgepodge is poured into plates, seasoned with sour cream, decorated with lemon slices, sprinkled with chopped herbs and served.

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