Solyanka made from cabbage with meat is not at all salty! Recipes solyanka with meat and cabbage, mushrooms, potatoes: simple and complex

Solyanka made from cabbage with meat is not at all salty! Recipes solyanka with meat and cabbage, mushrooms, potatoes: simple and complex

Solyanka is an assembly dish that can be used for both lunch and dinner.

Recipes and variations a huge amount!

But the most beloved and tasty were always solyanka with meat. Often they add cabbage and other vegetables.

Prepare a tasty solyanka?

Solyanka with meat - general principles of cooking

Meat for solyanka can take any, including poultry. In addition, sausages, bacon, pork, and smoked meats are often added to the dish. The most delicious solyanka are those that include at least three types of meat products.

You can add any ingredients to vegetable soup with meat, but more often it is cabbage, carrots, onions, potatoes. The special flavor of the dish gives the addition of mushrooms. They can be not only fresh, but also salty, frozen, canned.

Pure solyanka is often cooked in the form of soup and served as a first course. Dishes with vegetables are cooked more dense, in the form of stews. In addition to vegetables, they can also add several types of meat and sausages.

Recipe 1: Cabbage Solyanka with Meat and Sausages

Wonderful and simple recipe for making solyanka with meat and cabbage. And the addition of sausages makes the dish especially fragrant. Sausages are used in the recipe, but similarly you can take sausage of any kind.


• 1 kg of cabbage;

• 400 grams of meat;

• 400 grams of sausages;

• 1 carrot;

• 2 onions;

• 4 tomatoes;

• butter;

• spices to your liking.


1. Wash, peel off the films and cut the meat into cubes. It is possible in cubes, like on goulash. Fry with the addition of oil. It is better to do it immediately in a cauldron. If you use beef, you can cover the cauldron and put out the meat a little to make it softer.

2. Shred onions with carrots, send to roasted meat and cook further together.

3. Shred the cabbage and send it after the vegetables, also fry slightly. As soon as it decreases in volume, you can add chopped tomatoes. It is advisable to remove the skin from them. 4. Next pour into the cauldron a little boiling water. Cover and simmer for 10 minutes.

5. At this time, clean the sausages and cut into circles. If sausage is used, it can be cut into any other shape.

6. Open, add salt, spices and sliced ​​sausages. Simmer another 5 minutes. But we are guided by our cabbage. There are hard varieties, it is mostly winter. And there are juicy and soft, mostly summer varieties. This cabbage is cooked very quickly.

7. At the end of the hodgepodge well stir, throw greens, bay leaf and turn off.

Recipe 2: Hodgepodge with meat

A feature of the hodgepodge is the use of several types of meat products. This gives the dish saturation and nutrition. Such a hodgepodge goes well with hot spices, but you can not put them in the pan, and serve separately.


• 500 grams of beef on the bone;

• 1 carrot;

• 50 grams of smoked sausage;

• 150 grams of tomato;

• 200 grams of smoked ham;

• 50 grams of olives;

• 3 bulbs;

• 1 lemon;

• oil and spices;

• 200 grams of boiled sausage;

• 300 grams of pickled cucumbers;

• 30 grams of capers (optional);

• 200 grams of baked ham.


1. Prepare a broth from the beef on the bone and three liters of water. Do not forget to remove greasy foam as it is formed. Cook the meat until soft. Then remove, cool, remove the bone and cut into pieces. Return the beef in the broth.

2. Cut one diced onion, three carrots and throw in the broth. Boil for 5 minutes.

3. The rest of the onions are also chopped into cubes and passeed in oil in a pan. Then add to it chopped cucumbers, tomato puree and warm it up together for about 5 minutes.

4. Now we cut all the other products: boiled pork, sausages, ham and throw them into the pan. Do this alternately, giving each ingredient to boil.

5. Spread the contents of the pan and simmer the hodgepodge on low heat for about five minutes, you can ten. The main thing is not giving active boil.

6. Salt, put spices, capers and olives, squeeze the juice from half a lemon and boil for another two minutes. Turn off, insist half an hour. 7. When serving in a plate, put a slice of lemon, sprinkle the dish with fresh herbs.

Recipe 3: Cabbage Solyanka with meat in the oven

This cooking method saves a lot of time, the dish does not require close attention and still turns out delicious. For the soup with meat and cabbage in the oven you will need a stewpan or any heat-resistant dishes with a lid. But you can use a large pot.


• 800 grams of cabbage;

• 400 grams of pork;

• 40 grams of oil;

• 1 carrot;

• 80 ml of tomato;

• 2 onions;

• spices.


1. Pour oil into a saucepan, put it on the stove.

2. Cut the pork into strips or cubes, send to the pan. Make the maximum fire and fry for five minutes.

3. Cut the onion and send to the meat, fry a couple more minutes.

4. Shred cabbage and carrots, add salt and spices to them and rub them with our hands. Vegetables should lose volume.

5. Remove the saucepan from the heat, add the cabbage with spices, lay out the tomato and mix everything well.

6. Cover it with a lid and set it 180 degrees in the oven. Preparing the dish will be about 40 minutes, but it all depends on the cabbage.

Recipe 4: Solyanka with meat and mushrooms

Recipe incredibly delicious solyanka with meat. Mushrooms can take absolutely any, but with forest friends get fragrant.


• 500 grams of beef;

• 200 grams of sausages;

• 4 cucumbers;

• 2 onions;

• 300 grams of mushrooms;

• 0.5 cans of olives;

• spices;

• 4 spoons of tomato paste;

• some oil;

• Lemon and greens to serve.


1. Cook beef broth. You can take the meat on the bone. Then remove it, cut into pieces.

2. If forest mushrooms are used, then boil them too. But in a separate pan. 20 minutes is enough.

3. Put a griddle on the stove, add oil.

4. Shred onion, fry until transparent.

5. Cut the mushrooms and send to the onions, fry together almost to readiness.

6. Cut the pickles finely and lay them out to the mushrooms, evaporate the liquid.

7. Add tomato paste to the pan. If it is thick, then diluted with water or broth from the pan. Simmer another 5 minutes. 8. We shift everything from the pan to the pan. We salt, we pepper.

9. Cut the sausages into circles, lay out in a hodgepodge, throw olives and cook for another 5 minutes. Turn off.

10. We pour in plates, we throw a slice of a lemon, we decorate with greens.

Recipe 5: Cabbage Solyanka with meat and potatoes

Well, where are we without potatoes? Everyone's favorite vegetable is added everywhere, even in a meat hodgepodge with cabbage. Loved by many and often used recipe. It is better to cook the dish in a cauldron immediately or in a large and deep pan.


• 400 grams of meat;

• 4 potatoes;

• 600 grams of cabbage;

• 1 carrot;

• 50 ml of oil;

• 2 onions;

• 4 tomatoes;

• spices.


1. Cut the meat into small pieces, fry until golden brown.

2. All vegetables are peeled. Onion cut into cubes and throw to the meat.

3. We rub carrots and we send after a bow.

4. Potatoes can be laid raw, but much tastier is obtained if you fry it a little. Cut into any pieces and fry in a skillet. Cover and cook until soft is not necessary.

5. Put shredded cabbage in a cauldron for meat and fry with other vegetables for a long time as well.

6. Put the potatoes out of the pan. Vegetables salt, pepper, you can add any seasoning.

7. Cut the tomatoes in half and rub each part so that the skin remains in the hand. Fresh tomato is sent to the cauldron.

8. Now you need to mix everything up, cover with a lid, turn down the heat and you can forget about the hodgepodge for half an hour!

Recipe 6: Solyanka with meat and sauerkraut

Solyanka with sauerkraut is one of the most popular dishes in Russia. It was cooked in ovens and clay pots. Often added mushrooms, different roots and herbs.


• 1.2 kg sauerkraut;

• 400 grams of meat;

• 200 grams of sausage;

• 2 onions;

• 4 spoons of tomato;

• salt and pepper;

• butter;

• Bay leaf;

• carrots and mushrooms if desired.


1. Cut the meat and fry until golden brown.

2. Add chopped onion, cook together for a couple of minutes. Then pour a glass of boiling water and cook for a quarter of an hour under a lid. 3. Pour some oil into the pan, set to warm up.

4. Press sauerkraut. If it is peroxide, you can rinse with cold water. Put it in the pan, fry until soft.

5. As soon as the cabbage begins to roast, put the tomato and cook together for another five minutes.

6. Cut the sausage or sausages, send to the meat. Give boil.

7. Add sauerkraut with tomato paste.

8. Solyanka stir, taste. Add spices, cover and simmer all together for 10-15 minutes.

9. In the end we fill with greens, bay leaf.

Solyanka with meat - tips and tricks

• Put the products in the hodgepodge need alternately and only after boiling the previous one.

• You must simmer the hodgepodge over low heat and do not allow the dish to boil actively. Otherwise, the pieces will fall apart, it will just be mashed.

• Salty and sour foods (cucumbers, mushrooms, cabbage, tomatoes) cannot be pawned immediately. They inhibit the preparation of the remaining ingredients. Pieces of vegetables and meat can remain tough. It is better to extinguish them a little in a separate dish.

• Olives give a special taste to meat solyanka, but it is advisable to use whole fruits with stones and throw them into the pan as a whole. This bone adds a special flavor to the dish.

• To give the hodgepodge the flavor of mushrooms, you just need to add a little mushroom broth, you can from the cube.

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