How to make meat hodgepodge at home to match the traditional version of this thick and nourishing soup baked in meat or fish broth, rich in texture, with a sharp-tasting taste and unforgettable aroma?
To create a soup called solyanka meat will be able to any hostess, ready to learn according to all the rules and canons, according to certain proportions to make this delicious brew.
It is recommended to serve this dish as a first course, although the hodgepodge can easily replace the main dish due to its nutritional value, calorie content and taste.
This is a universal dish - it can be a decoration of any feast, both in everyday and on holidays.
General principles and rules for cooking meat solyanka at home
• Onions are a must-have ingredient for any team of meat soups, which must first be peeled, then rinsed under water and chopped. It is not recommended to soak the onions for a long time in water or leave them in air, in order to avoid acquiring an unpleasant odor.
• Tomato mashed potatoes should be allowed on a small fire in a frying pan using fat, separately from onions to reddish-red.
• Salted cucumbers should have firm and firm flesh. Flabby or yellowed skin should be removed from cucumbers, large seeds should be removed and then vegetables should be added in a small amount of broth.
• Bones should be removed from olives, and olives and a lemon slice should be laid directly into the hodgepodge.
• For the preparation of meat solyanka and making it more fleshy and nourishing, you can use additional meat ingredients such as kidneys, tongue, udder, and heart.
• In general, for the preparation of tasty and appetizing solyanka, it is necessary to use at least four varieties of meat components, even in the form of components such as sausage, frankfurters and sausages. The best recipes for meat solyanka and features of its homemade
Recipe 1.Sleep meat, classic (homemade)
Ingredients:
• Beef broth - 3 liters.
• Meat components (delicacies) - 6 types of 150 gr.
• Salted cucumbers - 3 pcs.
• Olives - 0.5 cans.
• Olives - 0.5 cans.
• Capers - 100 gr.
• Potatoes - 2 pcs.
• Tomato paste - 90 mg.
• Greenery.
• Spices.
• Lemon.
Cooking Method:
First you need to peel the potatoes, cut it into cubes and drop it in beef broth (boiling).
Onions must be peeled, finely chopped and fry in olive oil. Next, you need to cut the salted cucumbers into thin cubes and add to the onions.
Olives and olives should be cut into small rounds, and the meat components into strips.
Next you need to fry meat delicacies and season the meat with tomato paste. Then put meat delicacies into the pan and fill them with spices to your own taste.
After capers, stewed cucumbers, onions, and boil the hodgepodge for another 10 minutes.
Then add olives, lavrushka, and before the end of the cooking process also greens with lemon slices.
Recipe 2. Meat team (homemade)
Ingredients:
• Meat (pork, beef) - 800 gr.
• Ribs, sausage (smoked) 250 gr.
• Ham - 200 gr.
• Onions - 2 pcs.
• Salted cucumbers - 3 pcs.
• Olives - 1 can.
• Capers - 50 gr.
• Tomato-paste and oil (sunflower) - 60 ml.
• Butter - 50 gr.
• Lavrushka, spices.
• Lemon.
• Sour cream.
Cooking Method:
The first thing you need to cook meat broth. To do this, put the meat ribs and flesh in the pot, pour water and bring it to a boil. Then you need to put the peeled onion in the broth and continue to cook it for another two hours. 10 minutes before the end of the boiling process, the following spices should be added to it: Lavrushka, allspice and black peas, salt. Further, all cooked meat components should be cut into sticks, and pickled cucumbers should be chopped into strips.
Then the above components should be put in a frying pan, add a little broth to them and then let the products on a small fire for a few minutes.
Next, you need to chop the onion in half rings, fry it in vegetable oil, butter and add tomato paste to it.
Then you need to put the meat, olives, smoked meats in the pan and continue to cook the broth for another 20 minutes. After that, in the soup you need to add capers, salt, pepper, cover the pan with a lid and continue to cook the hodgepodge until it is ready.
Before serving, this appetizing dish should be decorated with sour cream and a slice of lemon.
Recipe 3. Vostochnaya meat soup (homemade)
Ingredients:
• Beef - 200 gr.
• Water - 2 liters.
• Butter - 60 gr.
• Tomato paste - 30 gr.
• Salted cucumbers - 2 pcs.
• Onion.
• Veal - 150 gr.
• Lamb (smoked) - 50 gr.
• Kazy (horse meat sausage / delicacy) - 50 gr.
• Beef tongue - 50 gr.
Cooking Method:
To obtain a rich, clear and beautiful broth, immerse the beef, tongue and cook the meat ingredients over low heat without boiling.
Separately, in butter in a heated frying pan, fry the shredded onions, and after letting in tomato paste.
Add finely chopped pickles to the meat and onions with tomato paste and simmer for 10 minutes.
Then, separately in a pan, fry the tongue, veal, and sausage, cut into sticks.
Then add all the vegetables and meat ingredients to the broth and cook the soup for another 15 minutes.
It is important to season the soup with salt and spices before the end of cooking, and when the meat hodgepodge is ready, you must decorate it with greens.
Recipe 4. Meat soup with fresh cabbage (home made)
Ingredients:
• Pork - 0.5 kg. • Cabbage - 1 kg.
• Potatoes - 8 pcs.
• Carrot.
• Onion.
• Tomato paste - 30 mg.
• Water - 750 ml.
• Vegetable oil).
• Spices (salt, pepper, Lavrushka) - to the amateur.
Cooking Method:
Cabbage must be finely chopped and fry in vegetable oil. The pork cut into cubes should be fried in hot oil for 15 minutes.
Further, peeled onions and potatoes are cut into cubes, the carrot is ground on a grater.
Then add the onions, carrots to the meat, fry a little, add the tomato paste and sliced potatoes. Add fresh cabbage to meat and vegetables, add water and simmer for about half an hour.
Next solyanka must be seasoned with salt and spices, leave to insist under the lid.
This hearty and vitamin dish is recommended to decorate with greens.
Recipe 5. Meat soup with the addition of chicken (homemade)
Ingredients:
• Chicken - 0.5 kg.
• Smoked ingredients (brisket, bacon, salami) - 0.5 kg.
• Water - 2.5 liters.
• Cucumbers (salted) - 3 pcs.
• Carrot.
• Onion.
• Oil (vegetable) - 30 ml.
• Tomato paste 60 gr.
• Brine - 0.5 tbsp.
• Salt, pepper, sugar - an amateur.
• Greenery.
• Lemon.
• Olives.
Cooking Method:
The chicken must be thoroughly washed with water and when it boils, remove the foam from the surface of the broth, reduce the heat and cook until ready for 50 minutes.
Separately, you need to clean the onion, crumble it into cubes. Grate the cleaned carrots using a large grater.
Crumble cucumbers, smoked. Remove the chicken from the broth, cool, separate from the bones and cut into small pieces.
Then put onion, carrot into a hot oil in a skillet and stew for a few minutes. Next, add a tomato and mix all the ingredients. After you need to add cucumbers, broth and simmer over low heat for 5 minutes.
Then the whole roast, chopped meat ingredients, sausage are put in the pan, salt, sugar and pepper are added, pickle (for an amateur). Cooked such an appetizing meat hodgepodge over moderate fire, with the lid closed for 15 minutes.
Further, the meat solyanka is laid out on plates, decorated with greens, olives and a slice of lemon.
Recipe 6. Solyanka made in a slow cooker (homemade)
Ingredients:
• Broth (meat) -2 l.
• Meat components (the more the better).
• Salted cucumbers - 2 pcs.
• Olives - 1 bank.
• Onion.
• Carrot.
• Tomato paste - 30 mg.
• Butter.
• Salt, spices.
• Greens, lemon.
Cooking Method:
First you need to cook the broth. To do this, pour water into the bowl of the multicooker and put the selected meat ingredients into it. Next, set the “Quenching” mode on the multicooker and cook the broth, thus, for 2 hours.
Then you need to drain the broth and strain. And in a bowl of the multicooker, place the peeled vegetables - chopped onions and carrots for frying.
Then the slow cooker should be turned on for 40 minutes in the “Baking” mode and start frying the onions and carrots until golden brown. Next, add the tomato paste to the vegetables and cook another 10 minutes.
Then add the round olives, chopped salted cucumbers to the above vegetables and fry everything together until the end of the time of the set program on the slow cooker.
Next, all the meat ingredients - sausages, sausage, meat must be cut into cubes, put them in a bowl of a slow cooker, pour broth and adding salt, boil the spices for an hour in the mode of “Quenching”.
Recipe 7. Meat soup with sauerkraut (homemade)
Ingredients:
• Cabbage (pickled) - 800 gr.
• Salo (pork) - 100 gr.
• Broth (can be chicken) - 250 ml.
• Breast - 250 gr.
• Onion.
• Cucumber (salted).
• Tomato paste - 3 spoons.
• Flour 60 gr.
• Salt, spices.
Cooking Method:
Cabbage must be completely freed from the liquid. Finely chop the onion and fry in fat in a frying pan. Next to the onions you need to add tomato paste, cabbage, Lavrushka and then vegetables, thus, 10 minutes. Then add cucumber to vegetables, and in a few minutes chopped bacon.
Separately, stir the broth with flour in the pan and bring the mixture to a boil. Then combine all roasts in a saucepan and continue cooking the hodgepodge for another 20 minutes.
A few minutes before the end of cooking, add salt and spices to the soup.
The dish can be decorated with olives with a slice of lemon.
How to make a meat hodgepodge at home - useful tips and small tricks
• When creating such a nutritious culinary masterpiece as meat solyanka, the following very important factor must be taken into account - the more meat and smoked ingredients are added to the soup, the richer and tastier it will turn out.
• It is also necessary to know that the hodgepodge does not like a lot of spices (only if it is of a sharp nature), it is better to add brine or lemon for more piquancy.
• Smoked components for solyanka need to pick only quality, in order not to spoil the delicate taste of this dish.
• If the culinary specialist is not satisfied with the cucumber pickle for any reason, it can be replaced with a liquid from a jar of olives.
• The basis of any solyanka is broth. Therefore, it should be filtered, strong in consistency and transparent to a certain beauty of the dish.
