Solyanka soup - general principles and methods of preparation
You may be surprised, but earlier the hodgepodge, now a popular restaurant dish, was a typical rustic dish. This is evidenced even by its name, which at first sounded like a "villager". They simply prepared it by mixing the remains of various products for cooking in a boiler. This principle of cooking a hodgepodge, having changed in time in the details, has remained the same: at least four varieties of cooked or fried meat or products from it in the form of sausages, sausages, etc. are used for its preparation. The hodgepodge is also prepared from pickled mushrooms, pickled or salted cucumbers, onions and carrots, tomato paste, olives. Before serving, it is customary to decorate the dish with a slice of lemon.
However, not only meat is used to make hodgepodge. There is also a fish hodgepodge, cabbage hodgepodge, mushroom hodgepodge, vegetable hodgepodge, Georgian hodgepodge, homemade hodgepodge.
Solyanka soup - preparation of products
Preparation of products for hodgepodge depends on the recipe. For example, if it is a meat hodgepodge, then the meat should be washed well, cleaned of fillets and cut into slices. Sausage, sausages and other meat products must be finely diced.
When preparing mushroom hodgepodge, fresh mushrooms should be washed and cut into thin slices, and dried mushrooms should be washed in several waters and soaked overnight. Then boil and also cut into thin slices.
The vegetables used to make the hodgepodge should be peeled and chopped: chop the potatoes into large cubes, chop the onion finely, chop the carrots with a coarse grater.
Solyanka soup - the best recipes
Recipe 1: Soup hodgepodge team
Prefabricated meat hodgepodge is a very hearty and aromatic soup cooked in meat broth, which is added to meat, smoked meats, sausages and sausages. The classic recipe for a hodgepodge does not use potatoes, but our housewives add a little potato to it to make the soup more nutritious and thicker. After all, the hodgepodge is good because it allows the addition of any products that mix well with each other to taste.
Ingredients:
300 gr beef;
200 gr. smoked sausages;
200 gr. any smoked meat;
6 sausages;
3 potatoes;
3 pickled cucumbers;
1 onion and carrot;
3 tbsp. l tomato paste;
can of olives;
a few slices of lemon;
to taste salt, greens.
Cooking method:
1. Cook the beef, then, taking out almost the finished meat, cut it into small pieces and return to the broth.
2. Finely chop the onions and pickles, chop the carrots with a coarse grater. Then in vegetable oil, fry the onions and carrots, then add the pickles to them and fry them all together, adding the tomato paste.
3. The resulting frying is transferred to the broth with meat and cook everything over low heat.
4. Finely chop the smoked meat with sausage and sausages, then fry in vegetable oil.
5. Cut the potatoes finely and add to the broth.
6. Cut the lemon into thin slices, chop the greens.
7. Add the meat products that we previously fried to the soup, and cook the soup over low heat.
8. At the end of cooking, add olives (along with brine) and prepared lemons with herbs. Turning off the finished hodgepodge, cover and let the soup brew.
Recipe 2: Fish Solyanka Soup
Remarkably tasty and healthy dish that has all the advantages of a hodgepodge: delicious aroma, satiety, beautiful appearance. Those who love fish dishes will definitely appreciate this recipe. However, and not only them.
Ingredients:
500 gr. salmon fillet;
1 can of canned olives;
300 gr salmon scraps;
3 potatoes;
4 pickles;
1 onion;
1 lemon;
2 tbsp. l tomato paste;
to taste salt, black pepper peas;
rast. butter.
Cooking method:
1. Put the salmon trimmers in a saucepan and pour 3 liters of hot water. Then bring to a boil and, adding bay leaf with black pepper peas, cook the broth until tender. After removing from the heat, filter through cheesecloth.
2. Cut the pickles into small cubes. Peeled potatoes are cut into large cubes. Peel and finely chop the onion. Cut the salmon fillet into small pieces. Wash the lemon and cut into slices, removing the seeds.
3. Heating the vegetable oil in a pan, fry the onion and pickles there. After adding the tomato paste, fry the vegetables for a few more minutes with constant stirring. We spread potatoes with fried vegetables in a pan with broth and bring to a boil again.
4. We send the slices of salmon fillet there and cook the hodgepodge until tender, then add the olives along with the liquid, salt, add spices, bring to a boil again and add the lemon wedges. After removing from heat, let it brew under a closed lid for about 15 minutes. Then pour into plates, adding finely chopped greens to each.
Recipe 3: Mushroom Solyanka Soup
Very tasty and fragrant soup, which certainly will not leave indifferent fans of mushrooms. However, it should be remembered that dried mushrooms for its preparation should be prepared in advance.
Ingredients:
300 gr champignons or any fresh mushrooms;
50 gr dried mushrooms (preferably white);
1 onion;
1 carrot;
2 tbsp. l tomato paste;
1 tbsp. l flour;
2 pickles;
can of olives;
to taste salt, pepper, bay leaf;
7 cherry tomatoes (optional);
fresh greens;
olive oil.
Cooking method:
1. Dry mushrooms are well washed in several waters and soaked for several hours, or better - overnight. When we begin to cook the hodgepodge, boil them until cooked.
2. Peel and finely chop the onion, then, heating the oil in a pan, fry the onion until transparent.
3. Grate the carrots on a coarse grater, fry together with onions for several minutes.
4. Adding tomato paste with flour to onions and carrots, mix, add the liquid in which we boiled dried mushrooms, cook for about 5 minutes.
5. Cut the cucumbers into small cubes, add them to the vegetables and mix them thoroughly and simmer a little more.
6. Cut into thin slices pre-cooked dry mushrooms, cut the mushrooms into thin slices and lightly fry the mushrooms in vegetable oil, add them to the vegetables in a saucepan, mix. Fill everything with hot water (about 2 l) and, salt and pepper, cook soup for about 10 minutes.
7. Then, adding olives and cherry tomatoes, boil the hodgepodge for 5 minutes. Before serving, sprinkle with herbs and put in a plate a slice of lemon.
Solyanka soup - useful tips from experienced chefs
- When cooking hodgepodge should not save on ingredients. The more smoked products and meat products are put in it, the tastier the soup will turn out.
- Pickles for hodgepodge must be crispy. If you take soft cucumbers, then in the cooking process they can simply creep out, and the dish will no longer have a look.
- When cooking hodgepodge should not abuse seasonings. It must be remembered that it already has a unique aroma, thanks to the smoked meats or other ingredients that are part of it, and an excess of spices can kill this aroma.
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