Solyanka

Solyanka

Most of the soups, many housewives cook at home, and the result is no worse than in public catering establishments, sometimes even better. But the hodgepodge is considered a restaurant dish. This is due to the fact that it includes a large number of ingredients. This makes the cooking process quite long, and the soup itself is expensive at cost. However, if you compare the price of a plate of home and restaurant stuffing, it becomes obvious that the first option is more economical. If the hostess has experience, she will cope with the preparation of ingredients quickly. Knowledge of a suitable recipe will ensure a perfect result. Homemade hodgepodge will be nourishing, tasty, fragrant, no worse than the chef.

Cooking Features

Many associate the appearance of solyanka with the once popular village soup, which was called “peasant woman”. This hypothesis is based on the basic principle of cooking these dishes: they are collected from a large number of products. Everything that was in the house was put into the “villager”; In the hodgepodge add in the assortment of meat, fish or other products, depending on the selected option soup. But there is an important difference between these dishes: the rural soup was cooked from any set of ingredients and did not have a canonical recipe, the hodgepodge is made using a special technology with the obligatory use of products such as pickles, capers or olives, lemon. If you do not adhere to the rules of cooking solyanka, then from a restaurant dish it will turn into ordinary village soup.

  • The basis of solyanka is a set of at least three types of meat products. If the soup is fish or mushroom, then this rule applies to varieties of fish and seafood, forest products - there must be at least two of them. Often, one or more types of meat are replaced with sausages and smoked meats. The taste of the finished dish will depend on the ingredients used.
  • One of the main ingredients of solyanka is pickles. Some replace them with pickled ones, but this is already a deviation from the classic recipe, which affects the taste of the finished dish.
  • It used to be that capers must be part of the hodgepodge. Today, this rare and expensive ingredient is most often excluded from the recipe. Instead, olives are introduced, which are placed on the plate when the dish is served.
  • The classic recipes for solyanka do not include the use of potatoes, but many hostesses include it in the composition, especially if the soup is boiled from mushrooms or fish. To do this is permissible if you know when to stop and do not put a lot of potatoes.
  • Solyanka is one of the few soups in which it is not recommended to put a large amount of seasonings and spices. In the preparation of this dish use so many products with a rich taste that it turns out tasty and fragrant in itself.

When serving in a plate with a hodgepodge, be sure to put a slice of lemon. Olives are a desirable addition. Sour cream will not spoil the taste of the soup either.

Solyanka meat team

Composition:

  • beef on the bone - 0, 6 kg;
  • smoked pork ribs - 0, 3 kg;
  • smoked sausage - 0, 2 kg;
  • ham or sausages - 0, 2 kg;
  • pickles - 0, 5 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • capers - 50 g;
  • pitted olives - 100 g;
  • butter - 40 g;
  • tomato paste - 40 ml;
  • lemon - 1 pc .;
  • water - depending on how thick you want to make soup;
  • salt, pepper, sour cream, fresh greens - to taste.

Method of preparation:

  • Wash the beef, put it in the pan. Fill with cool water. Over medium heat bring to a boil. Remove the foam, reduce the intensity of the flame. Pickle. Cook over low heat until the meat is soft and it is easy to move away from the bones. The exact time of cooking is impossible to specify, since it depends on the age of the animal who owned the meat, the size of the pieces.
  • Remove meat from broth, cool. Cut into thin pieces or disassemble into fibers.
  • Separate smoked meat from ribs, finely chop it.
  • Smoked sausage and ham cut into strips. If you use sausages, they can be cut into circles or just like other meat products.
  • Cut the cucumbers into straws.
  • Coarsely rub the peeled carrots.
  • Cut onions into thin quarters of rings.
  • Melt the butter and fry the onions and carrots in it.
  • Add cucumbers and a spoon of broth. Extinguish 5 minutes.
  • Add the tomato paste, continue cooking the vegetable roast for another 5 minutes.
  • Put minced meat products, capers and fry in boiling broth. Cook 10 minutes after the broth boils again.

When serving, put a spoonful of sour cream, a slice of lemon, and a few olives into each plate. Olives can be left whole or cut into circles. If desired, the soup can be sprinkled with fresh herbs. Dish for this recipe is the same as in a restaurant.

Fish solyanka

Composition:

  • pink salmon fillet - 0.5 kg;
  • trimming salmon or trout - 0, 3 kg;
  • cod or pollock fillets - 0, 2 kg;
  • pitted olives - 0, 2 kg;
  • pickles - 0, 5 kg;
  • onions - 100 g;
  • potatoes - 0, 3 kg;
  • tomato paste - 40 ml;
  • vegetable oil - 40 ml;
  • lemon - 1 pc .;
  • water - 3 l;
  • salt, a mixture of peppers, allspice peas, bay leaf - to taste.

Method of preparation:

  • Wash fish products.
  • Fill the fish with water, bring to a boil. Add bay leaf, ground pepper and peppercorns, salt. Boil for 15-20 minutes.
  • Strain the broth. Bring back to fire.
  • Peel potatoes, cut into small cubes. Throw in the broth.
  • Cut the cucumbers into strips, the onions into thin half rings. Fry them for 5 minutes in butter, then add the tomato paste and continue cooking the same.
  • Cut the cod and pink salmon fillets in small pieces. Instead, you can use other varieties of fish.
  • Put the fish and fry in the soup. Boil 10 minutes.
  • Add thinly sliced ​​lemon, olives. Remove from heat and allow to infuse for 5 minutes under the lid.

When serving to the table, sour cream and greens can be put on the plates. Solyanka fish can be cooked in the post. In this case, it is served without sour cream.

Mushroom solyanka

Composition:

  • dried porcini mushrooms - 50 g;
  • fresh champignons - 0, 3 kg;
  • potatoes - 0, 2 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • pickles - 0, 2 kg;
  • olives - 0, 2 kg;
  • tomato paste - 40 ml;
  • vegetable oil - how much will leave;
  • water - 2 l;
  • flour - 20 g;
  • salt, spices - to taste.

Method of preparation:

  • Pour the dried mushrooms with water, leave overnight. Then rinse, cut into oblong pieces.
  • Wash champignons, blot with a napkin, cut into thin slices.
  • Peel the potatoes, cut them into small pieces.
  • Cut the onion into small pieces.
  • Carrots, peeled, cut into thin strips or grated.
  • Cut the cucumbers into thin strips.
  • Slice the olives.
  • Fill the white mushrooms with water. Bring to a boil, add salt, add spices, cook for 15 minutes.
  • Heat oil in a pan, fry onions and carrots in it.
  • Add cucumbers and champignons, fry until excess moisture evaporates.
  • Pour in a couple of spoons of mushroom broth, add tomato paste. Simmer for 5 minutes.
  • Put the potatoes in the soup, after 10 minutes add the cucumbers, mushrooms, carrots and onions.
  • Cook 5 minutes, add olives. Continue cooking for 2-3 minutes, then infuse for 10-20 minutes under the lid.

When serving, you can put sour cream in the soup, garnish it with fresh parsley and dill.

Solyanka from meat by-products

Composition:

  • beef tongue - 0.5 kg;
  • beef kidneys - 0, 5 kg;
  • smoked sausage - 0, 2 kg;
  • beef (tenderloin) - 0, 4 kg;
  • beef broth - 3 l;
  • pickles - 0, 5 kg;
  • onions - 0, 2 kg;
  • tomato paste - 40 ml;
  • vegetable oil - how much will leave;
  • salt, pepper, lemon, olives - to taste.

Method of preparation:

  • Boil beef tongue. Clean up. Cut into medium-sized bars.
  • Wash kidneys. Remove ducts, fat, cut into cubes. Sprinkle with soda, rinse after half an hour. Fill with water mixed with salt and vinegar (per 100 ml of water 50 ml of table vinegar, 10 g of salt). After half an hour, rinse again.
  • Onion cut into half rings.
  • Wash beef, dry, cut into small pieces.
  • In one pan fry the beef, cut into small sized sausage and one onion.
  • On the second pan, cook the frying. To do this, fry the remaining onions to a golden shade, add to it cucumbers cut into strips. Add a spoonful of broth and tomato paste to them, stew for 10 minutes.
  • Boil the broth, put the buds in it, cook for 5 minutes.
  • Add the remaining meat ingredients and fry, cook for another 10 minutes.

Add olives and lemon when serving solyanka to the table. It does not hurt to fill it with sour cream. Gourmets say that from the byproducts the solyanka is even tastier than from meat and sausage.

Usually such a soup as a hodgepodge is made from meat, meat by-products, sausages. This dish is called the meat solyanka team. A similar soup can be cooked from fish, mushrooms. Such options are good because they can be used during the post, they will like those who do not eat meat.

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