How to cook meat solyanka in a slow cooker according to a step-by-step recipe with photos. Solyanka in a slow cooker How to cook Solyanka soup in a slow cooker

Solyanka prepared in a slow cooker includes many ingredients to suit every taste. To add a specific sour note to hot soup, use capers, pickled or salted mushrooms, cucumbers, olives, homemade brine and, less often, sauerkraut. You can change the components to get new interesting combinations. Some housewives create economical dishes without meat, but with sausage or frankfurters. This version of hodgepodge is also popular. The soup is usually served with lemon slices and sour cream.

Smoked chicken in traditional solyanka

Solyanka with smoked chicken

A very satisfying and tasty dish is obtained by adding 250 g of cold smoked chicken breast. This recipe really saves time and allows you to get a nutritious and savory hodgepodge for lunch or dinner. To prepare the dish you will need: 150 g of onions and carrots, 200 pork (pulp), 300 g of beef, 4 tbsp. l. tomato paste, 100 g pickled cucumbers, 200 ml brine, 1 can of olives and 1 lemon, salt, spices, pepper, herbs, olive oil to taste. After preparing the products, you can proceed to the following steps:

• rinse, dry all meat ingredients, cut into small cubes;
• Coarsely grate the carrots, peel the onion and chop into pieces;
• cut the lemon into slices, grate the cucumbers;
• cut the lemon into thin slices;
• pour olive oil into the multicooker bowl;
• set the “Baking” mode, fry the onion for two minutes;
• add carrots and cook for another 3 minutes;
• add beef, pork, stir, fry for 10 minutes;
• add olives, lemon, cucumbers, chicken breast, pour in the brine with tomato paste and add water if necessary;
• pepper, salt, season with spices;
• mix all ingredients, close the multicooker lid and simmer in the appropriate mode for 50 minutes.

After cooking, you need to wait a little, leaving the multicooker for 10 minutes in heating mode. The solyanka needs to “cook” a little so that the components are saturated with each other’s taste.

With the flavor of national Georgian cuisine: an interesting solyanka recipe

Georgians love making spicy soup with just beef and vegetables. To prepare you need to take: 350 g of meat, 1 tomato and 3 onions, 20 g of coriander, a couple of cloves of garlic, a bunch of herbs, 1 large yellow or red bell pepper, 150 g of pickled cucumbers, 50 g of tomato sauce, salt and vegetable oil according to taste. Having collected all the products, proceed to the following steps:

• wash the meat thoroughly and cut into small cubes;
• simmer beef in a slow cooker for about 25 minutes;
• upon completion, remove the beef and pour the broth into a separate container;
• Fry the onion until golden brown, place it in the multicooker bowl;
• add meat, cucumbers, pour fresh broth over all the products;
• simmer for 15 minutes;
• add the remaining ingredients and cook for another 10 minutes.

According to Georgian national recipes, this dish has a specific spicy taste due to the use of coriander and bell pepper.

Fast and economical: sausages instead of meat

Solyanka with sausages

Housewives love this recipe because you don’t have to bother with meat ingredients. Solyanka with sausages involves preparing the following products: 300 g of ham, 2 onions, 1 lemon, 150 g of pickles, 100 g of carrots, 2 l of water, 40 ml of tomato sauce, 30 ml of vegetable oil, 70 g of wheat flour, salt, spices according to taste. You can take 250 g of sausages. To realize your culinary plan, you need:

• chop sausages and ham into cubes;
• peel and finely chop the onion;
• Grate cucumbers and carrots after peeling them;
• pour oil into the multicooker bowl, put carrots and onions there;
• fry until golden brown, add cucumbers and cook for another 10 minutes;
• carefully move the vegetable mass to one edge of the bowl;
• put flour and lightly fry;
• add water and tomato sauce, mix everything well;
• cook in the “Stew” mode for 5 minutes;
• place pieces of sausages and ham fried in a frying pan in a bowl with the rest of the products;
• add spices and salt, bring the dish to a boil;
• Decorate the finished solyanka with small lemon slices.

Spicy soup with sausages in a slow cooker turns out to be very rich and satisfying. Solyanka acquires a sourish, piquant taste.

Add pickled mushrooms: another popular step-by-step recipe

Cooking multi-component hodgepodge in a slow cooker allows you to experiment with ingredients. You can use 150 g of pickled mushrooms, olives and capers to make the taste more expressive and unusual. You also need to purchase 400 g of beef on the bone, hunting sausages and chicken breast (smoked), 70 g of pickled cucumbers, add 150 g of onions and carrots, 3 tbsp. l. tomato paste, 1 tsp. sugar, a couple of bay leaves, salt, herbs and ground black pepper to taste. After preparing the products you should:

• pour cool water over the beef and cook in the “Soup” or “Stew” mode for 2 hours;
• strain the prepared meat broth;
• Wash the multicooker bowl, pour in vegetable oil, set the “Baking” or “Frying” mode for 40 minutes, place finely chopped onions and carrots in it;
• fry vegetables until golden brown;
• add peeled and diced cucumbers, simmer for 10 minutes;
• Cut the chicken breast into strips, and the sausages into circles, place in a bowl and simmer for another 15 minutes, stirring occasionally;
• mix tomato paste with sugar, put in a slow cooker;
• add mushrooms, mix everything and simmer for another 5 minutes;
• pour in the broth, add finely chopped beef, olives and capers, pepper and salt;
• close the lid and simmer for half an hour;
• 5 minutes before the beep, add a bay leaf and sprinkle everything with herbs.

You can serve mushroom solyanka with thin slices of lemon, which will easily decorate the dish.

Classic hodgepodge

It will take about two and a half hours to prepare seven servings of this dish. The aromatic hodgepodge will turn out especially tasty if you take the following products: 500 g of beef, 200 g of cervelat and ham each, 150 g of boiled sausage, 3 pickles and 100 g of olives, 2 tbsp. l. tomato paste and 3 tsp. tomato juice, 2 onions, a couple of bay leaves, 2 tbsp. l. vegetable oil. If you have a slow cooker, follow the step-by-step recipe:

Solyanka with pickled mushrooms

At this time, you need to cut the onion into thin rings, put it on a plate along with the olives. Then you should pour hot hodgepodge and decorate with lemon slices on top, sprinkle with fresh herbs if desired.

Solyanka with potatoes

Solyanka with potatoes

This is a simple, budget-friendly recipe for making hearty everyday hodgepodge. This dish is suitable for a hearty hot lunch.

You can implement the recipe using the following ingredients: 200 g of sausages, ham and 300 g of smoked chicken, 200 g of potatoes, 100 g of onions and carrots, 170 g of pickles, 2 tbsp. l. vegetable oil, 50 g olives, salt, ground black pepper, red paprika, dill and green onions to taste. Followed by:

• cut chicken meat into small pieces;
• cut the ham and sausages into strips, peeling the latter from the film;
• Peel the potatoes, rinse under running water, cut into strips;
• peel the carrots, cut into thin strips, like cucumbers;
• peel the onion and cut into small cubes;
• Fill the bottom of the multicooker bowl with vegetable oil;
• lay out the onions and carrots and set the “Frying” mode for 5 minutes;
• place potatoes on top, select the “Baking” program for 15 minutes;
• additionally place cucumbers, olives and meat products in the bowl;
• add water, salt, pepper, sprinkle with paprika;
• set the “Soup” mode for half an hour;
• rinse the dill and green onions, finely chop the greens;
• After the beep, let the hodgepodge brew for 5 minutes.

Then you can pour the dish into plates and sprinkle it with herbs.

Polish style with sauerkraut

Solyanka with sauerkraut

There is another simple method of preparing hodgepodge in a slow cooker. To make a delicious lunch, prepare: 400 g of beef on the bone, 500 g of pork, 150 g of sausages, 100 g of sauerkraut, 50 g of gherkins and pickled mushrooms, 100 g of onions, 1 tbsp. l. tomato paste, half a lemon, 2 tbsp. l. sour cream, 1 tbsp. l. flour, 2 cloves of garlic, pepper, spices, salt, herbs to taste. Next you need:

• rinse the beef, divide into pieces;
• set the “Soup” mode and cook the meat for 90 minutes;
• remove the beef and pour the broth into a separate container, after straining it;
• cut the pork into small cubes, fry in vegetable oil in a multicooker bowl for 15 minutes;
• switch the mode to “Stew” and cook for another 5 minutes;
• put sauerkraut, mushrooms, gherkins, tomato paste;
• set the “Baking” program for 20 minutes;
• pour in the broth with beef, add finely chopped sausages;
• mix the flour with sour cream, the juice of half a lemon and pour the contents of the bowl with this mixture;
• close the lid and simmer in the appropriate mode for 60 minutes.

The finished hodgepodge can be served 10 minutes after the signal sounds. It is advisable to add sour cream and sprinkle the dish with herbs.

Solyanka in a slow cooker is one of the most unusual and delicious dishes. It is not limited by a constant list of ingredients. You can choose any products, and smart kitchen appliances will simplify the cooking process and reduce time.

Novice cooks can try making solyanka soup according to the classic recipe. There is nothing superfluous in it, and meat broth is taken as the basis.

Grocery list:

• beef - 0.5 kg;
• one onion bulb;
• three pickled cucumbers;
• capers - 0.1 kg;
• tomato sauce - 50 gr.;
• sunflower oil - 35 gr.;
• smoked meats - 0.3 kg;
• one bay leaf;
• peppercorns - 3 pcs.;
• hot water - 2 l;
• salt, spices, herbs - to taste;
• one slice of lemon.

Preparation procedure:

1. Beef meat must be washed and cut into medium cubes. Place them in a multicooker bowl and pour boiled water on top.
2. Close the lid and press the “Extinguishing” button in the program menu. Time - 2 hours.
3. After the multicooker has finished operating, it is necessary to strain the meat broth.
4. Chop cooked beef, smoked meats and pickles into strips.
5. Chop the capers into slices.
6. Throw finely chopped onion into an already clean bowl. Set the “Baking” function. Cooking time: 40 minutes.
7. Fry the onion pieces for 7 minutes, then add the rest of the chopped vegetables to them.
8. We wait 5 minutes, and after that we put the tomato sauce there.
9. After 8 minutes, send the smoked meats along with the meat. After 10 minutes, add broth, add salt and spices, and throw in a lemon circle.
10. Switch to the “Extinguishing” function. Time - 20 minutes.
11. After the multicooker notifies you that cooking has finished, wait a few minutes and then you can pour the soup into bowls.

Recipe for cooking with sausages

The meat takes up most of the cooking time. If you're in a hurry, you can use regular sausages instead of beef.

Recipe Ingredients:

• three sausages;
• smoked sausage or ham - 0.3 kg;
• two onions;
• one lemon;
• two pickled cucumbers;
• one carrot;
• tomato sauce - 50 gr.;
• 2 liters of water;
• vegetable oil - 40 ml;
• wheat flour - 50 gr.;
• spices and salt - to taste.

How to cook:

1. Sausages need to be cut into cubes. Do the same with sausage.
2. Finely chop the onion.
3. Carrots must be processed using a medium grater, just like cucumbers.
4. Fill the multicooker bowl with oil, add onions and carrots.
5. Set the “Frying” item in the program menu.
6. After 6 minutes, pour the cucumbers into the general golden mass.
7. The vegetable mass should be moved a little to the other edge, and the flour should be fried in the freed space.
8. Pour half a liter of water and tomato sauce. Mix everything together and cook in the “Stew” program for 5 minutes.
9. At this time, you can fry sausages and sausages in a frying pan.
10. Add the cooked pieces to the vegetable mixture in the slow cooker.
11. Sprinkle with spices and salt and bring to a boil.
12. After everything is ready, you can put lemon slices into the plates for decoration. Solyanka with sausages in a slow cooker is very easy to prepare, but the taste is a little sour.

From cabbage in a slow cooker

Cabbage is a universal product. Solyanka with this ingredient can be served not only as a soup, but also as a side dish for a meat dish.

You will need:

• two carrots;
• one medium fork of cabbage;
• two bows;
• tomato paste - 60 gr.;
• spices, vegetable oil and salt - to taste;
• water - 0.3 l;
• one bay leaf.

Step-by-step preparation:

1. We process the vegetables: chop the cabbage, grate the carrots, chop the onions.
2. Pour vegetable oil into a bowl and fry the onion in it.
3. After 3 minutes, add cabbage and carrots to it.
4. Add pasta and pour water.
5. Set the multicooker to the “Stew” function.
6. Don't forget to add salt and spices. Cooking time: 40 minutes.

How to prepare hodgepodge with mushrooms

Ingredients:

• mushrooms - 0.2 kg;
• cabbage - 0.5 kg;
• lemon juice;
• 20 olives;
• one carrot;
• two bows;
• four pickled cucumbers;
• a little vegetable oil;
• salt and spices to taste;
• tomato paste - 0.1 kg;
• greens and bay leaves.

Cooking option:

1. First of all, let's deal with the vegetables: cut the cabbage, grate the carrots, finely chop the onion. It is best to boil the mushrooms and then cut them into medium cubes.
2. Pour oil into the multicooker, set it to the “Stewing” program mode, wait until the oil heats up.
3. Throw the onions and carrots into the bowl and cook at the set mode until the onion pieces become transparent.
4. After this, you need to add mushrooms and sprinkle pepper and salt on top. Time - 10 minutes.
5. After the expiration date, you can add small squares of cucumbers and tomato paste.
6. Pour the prepared mixture with the required amount of water and cook in the “Cooking” mode. 5 minutes before the end of the program, add greens and olive slices.

In Georgian

Required components:

• beef meat - 0.3 kg;
• three onions;
• one tomato;
• one bell pepper of any color;
• coriander - 10 g;
• one clove of garlic;
• a bunch of greenery;
• one pickled cucumber;
• vegetable oil and salt - to taste;
• tomato sauce - 30 gr.

Step-by-step preparation:

1. Cut the meat into cubes 1*1 cm in size. Place them in a bowl and pour water on top.
2. Set the multicooker to the “Stewing” program. Time - 20 minutes.
3. After the program is completed, remove the boiled pieces from the bowl and pour the broth into a separate bowl.
4. Fry the onion until golden brown.
5. We put cucumbers and meat on it. Pour the broth on top. Press the extinguishing button. We prepare the remaining ingredients and 5 minutes before the kitchen appliance emits a certain signal, add them to the multicooker bowl and cook for another 10 minutes.

With chicken meat

If you want to enjoy the meaty aroma of solyanka, but at the same time are wary of the high calorie content of the dish, you can use chicken instead of the usual beef or pork.

Required ingredients:

• boiled chicken fillet - 0.8 kg;
• pickled cucumbers - 0.4 kg;
• one tin of olives;
• half a lemon;
• tomato sauce - 100 gr.;
• two onions;
• one carrot;
• oil, salt and pepper to taste.

Preparation steps:

1. Process all vegetables using the above method.
2. Fry onions and carrots.
3. After 5 minutes have passed, add cucumbers to them.
4. Pour cucumber brine over the prepared mixture.
5. Chop the chicken fillet into pieces and place in the multicooker bowl.
6. Add water, not reaching three centimeters to the edge of the dish.
7. Throw lemon slices and olive slices into the soup.
8. Cook in the “Soup” program for another half hour.

With added potatoes

If you are planning to make solyanka, but at the last moment you notice that there is no cabbage in the kitchen, you can use potatoes instead.

List of recipe ingredients:

• smoked meat - 0.3 kg;
• three sausages;
• two potato tubers;
• mushrooms - 0.3 kg;
• three cucumbers;
• tomato sauce - 40 gr.;
• broth - 2 l;
• one lemon;
• half a jar of capers.

How to cook:

1. Cut the meat products into medium pieces.
2. Remove the skins from the potatoes and chop them into squares.
3. Heat low in a slow cooker and fry carrot sticks and onions in it.
4. Add cucumbers, mushrooms and potatoes to the fried vegetables.
5. They need to be cooked in the “Baking” mode for about 20 minutes.
6. After the time is up, pour the broth and pasta into the bowl.
7. Next add smoked meats, capers and lemon slices.
8. Simmer all ingredients for 30 minutes.

The nuances of cooking in the Redmond and Polaris multicooker

To prepare a truly delicious dinner in a slow cooker, you should take a closer look at its model. They have some differences in software modes and functions. Although basically the equipment from both manufacturers is the same.

In order to fry vegetables in the Redmond multicooker, use the “Frying” function, while in Polaris the “Baking” program is best suited for this. Both models have a “Multi-cook” mode. In this case, the kitchen appliances themselves determine what temperature is most optimal for preparing a particular dish.

I am sure that there is not a single person in the world who has not heard the name of such a dish as solyanka. This dish already has a whole history, and recipes for its preparation are improved and changed from century to century. Quite a long time ago people loved to cook hodgepodge in villages. This dish was prepared from ingredients that could be found at home. This principle remains today, but the main rule is to mix similar products.

For meat hodgepodge we use 3 or 4 types of meat and sausage, and for fish soup we use seafood and fish that you like. Today I will tell you a recipe for a delicious mixed meat solyanka cooked in a slow cooker. Despite the fact that there are quite a lot of cooking processes, it won’t take us much time, since the multicooker will do all the work for us. Let's start cooking?

Meat hodgepodge in a slow cooker

Kitchen utensils and appliances: multicooker, mixing spatula, grater, knife, plate.

Ingredients

Step-by-step preparation

1. Pour 1.5 tbsp. l. vegetable oil into the multicooker bowl. I will use sunflower. Set the cooking mode to “Frying”.
2. While heating is in progress, peel 1 onion and finely chop.
   
   
3. Place the onion in the multicooker bowl to fry.
   
   
4. Peel 1 carrot and cut into thin half rings or chop on a coarse grater.
   
   
5. Add it to the onion and mix well.
   
   
6. Also cut 1 pickled cucumber into half rings or small squares and put it in the slow cooker.
   
   
7. First cut 400-500 g of washed meat into strips and add it to the rest of the ingredients to fry.
   
   
8. We also add 200-300 g of sausage, cut into thin strips.
   
   
9. Peel 2-3 medium potatoes and cut into small cubes.
   
   
10. When all the ingredients are in the slow cooker, add 2 tbsp. l. tomato paste and mix everything well until smooth.
    
    
11. Pour in 200 g of brine.
    
    
12. And then add drinking water to the maximum level, approximately 1-1.5 liters.
    
    
13. Switch the “Frying” program to the “Soup” mode. And set the timer for 1 hour.
    
    
14. Solyanka with potatoes in a slow cooker is ready!
    
    

Video recipe for meat solyanka in a slow cooker

I invite you to watch the step-by-step preparation of a very tasty and rich solyanka soup in the video.

I shared with you a recipe for making hodgepodge with meat in a slow cooker. But this dish can be prepared differently by replacing cucumbers with sauerkraut. Let's try to cook this option too?!

Cabbage solyanka cooked in a slow cooker

This dish has also been very popular since ancient times. By preparing this soup, you will enrich yourself and your loved ones with a huge amount of healthy vitamins and minerals. To be honest, when preparing solyanka according to this recipe, it is not always possible to get soup, since if we add a little less water, we will get a very tasty, satisfying and aromatic side dish with meat. Therefore, cook and experiment, based on your taste preferences and expectations.

Cooking time: 1,5 hour.
Number of servings: 6.
Kitchen utensils and appliances: multicooker, mixing spatula, knife, kitchen board.
Calories: 144 kcal per 100 g of product.

Ingredients

Let's start cooking

1. Turn on the “Frying” mode in the multicooker.
   
   
2. Peel 1 onion and cut it into small squares.
   
   
3. Place the chopped onion in the heated multicooker bowl. And fry for a few minutes, stirring occasionally.
   
   
4. Cut 100 g of boiled and 70-100 g of raw smoked sausage into strips.
   
   
5. And we also send it to fry a little.
   
   
6. Season all 2 tbsp. l. tomato paste and mix well.
   
   
7. We clean 3 pcs. medium potatoes and cut into medium cubes.
   
   
8. Add 250 g of smoked pork ribs, chopped potatoes and 150 g of sauerkraut to the multicooker bowl.
   
   
9. Pour all the ingredients into about 1 liter of hot water. You can adjust the thickness of the soup yourself by adding as much water as you like.
   
   
10. Place a few (2-3 pcs) bay leaves in the multicooker bowl, add salt and pepper to taste.
    
    
11. Select the “Soup” program in the multicooker and set the timer for 80 minutes. Solyanka is ready!
    
    

Video recipe for hodgepodge with cabbage in a slow cooker

I invite you to see how quickly and deliciously you can prepare one of the most famous soups in the world.

So I told you another possible option for preparing a tasty and rich soup. If you are thinking about what else you can surprise your loved ones with, then I will offer you a recipe for cauliflower soup-mashed potatoes. This dish will be very tender and healthy, and its unusual presentation will definitely delight all your loved ones.

Basic truths

• To prepare hodgepodge, it is better to use crispy cucumbers, since if you take soft ones, there is a chance that they will soften during the cooking process.
• It is better to first remove the skin from large cucumbers and remove the large seeds.
• Traditionally, the preparation of this dish begins with cooking the broth, since it is a very important element of this dish. But if we cook in a slow cooker, then it would be more correct to prepare the main ingredients, simmer them with tomato paste, and then add broth or water.
• If you add bay leaf, then add it 7-13 minutes before cooking and remove it as soon as you turn off the soup.

How to decorate and what to serve with

Traditionally, solyanka is a rich soup with sourness and a wonderful aroma. Olives, a thin slice of lemon, and capers will help emphasize this sourness. It is better to put all these ingredients either just before serving the dish, or 3-5 minutes before the end of cooking. Serve the dish garnished with finely chopped herbs and sour cream. You can also serve bread or pita bread with this dish.

If previously Solyanka soup was a simple lunch for a poor family, now it is a whole art. Many peoples love to cook this dish and many cook it taking into account their culinary traditions. I suggest you try cooking too. Some traditions in the preparation of this dish have been preserved, and it is not necessary to look for special meat or sausage; you can cook from what you have in the refrigerator, for example. Of course, we must not forget about fish lovers, let's pamper them with home-cooked fish.

I wish you constant inspiration and good mood in search of your favorite recipe. Share your culinary masterpieces, and perhaps secrets or questions, in the comments on the site. Bon appetit!

How did Solyanka appear?

Many foreign tourists love and often order solyanka in Russian restaurants. How did this dish come about? Some people don’t even know about the history of hodgepodge. There is an opinion that it comes from the consonant words “rural”, “village”. After all, Solyanka used to be the food of ordinary Russian villagers. Gathering as a whole village, everyone brought what they had from home. A thick, rich soup was prepared from these products and seasoned with various seasonings. In cookbooks of the 18th century there is only mention of fish solyanka. Linguists claim that it is due to the presence of salty products in the composition of solyanka that the name “SOLYANKA” is determined.

The correct conclusion is this: at first, until the end of the 19th century, this dish was called “selyanka”, as evidenced by its mention in literary works, and in the 20th century our favorite solyanka appeared. Solyanka comes in three types: fish, mushroom and meat, which are prepared in the appropriate broth: fish, mushroom or meat. The invariable component of this dish is the sour-salty base. For example, pickles, capers, olives, lemon, pickled mushrooms, kvass.

The name hodgepodge in a slow cooker implies a mix of various ingredients. For example, the most famous meat solyanka is prepared from a wide range of meat products. It is very convenient and economical to prepare it after the holidays, when there are several types of smoked meat left over, prepared for the holiday table. The ideal combination would be 100 grams of each type of meat product. If you want to enjoy fish soup, you will have to use salted, boiled, smoked red fish. In addition, the recipe for hodgepodge in a slow cooker requires a lot of spices and a strong broth.

Ingredients for solyanka

• Onion – 1 piece;
• Small carrots – 1 piece;
• Tomato paste – 2 tablespoons;
• Pickled cucumbers – 4 pieces;
• Any smoked meats (sausage, ham, carbonate, ham, sausages, brisket) – 500g;
• Pitted olives (optional) – 100g;
• Vegetable oil;
• Salt, pepper, black peppercorns, bay leaf - to taste;
• Greens, sour cream, lemon - for serving.

Cooking hodgepodge in a slow cooker

1. Let's start preparing hodgepodge in a slow cooker by preparing vegetables. Peel the onion and cut it into half rings.

   For hodgepodge we need onions - they should be peeled and cut into half rings

2. Peel the carrots and grate them on a coarse grater.

   

3. Prepare a multicooker pan, pour in a little vegetable oil, add chopped vegetables, stir, set the “Baking” mode for 30 minutes.

   

   Pour a little vegetable oil into the multicooker bowl and place the vegetables. Cook in the “Baking” mode for about 30 minutes

4. After 10 minutes, add tomato paste or ketchup to the vegetables, mix, and close the multicooker lid. The main thing is not to overcook the tomato paste.

   

5. Cut the cucumbers into cubes and add to the total mass.

   

6. Now let's cut all the smoked meats that are available.

   

7. We will also add smoked meats to the slow cooker. If desired, you can add olives, cut into small rings, and capers.

   

8. Fill the resulting mass with hot water or meat broth to the maximum mark. You can also add half a glass of cucumber brine.

   

9. Add spices, close the lid of the multicooker and cook in the “Soup” or “Stew” mode for 1 hour.

   

10. After the beep, let it sit for 15 minutes. Now let's taste the salt, you can add more salt to taste. When serving, garnish with a slice of lemon, herbs and a spoonful of sour cream.

    

    The finished hodgepodge should sit for at least 15 minutes before serving. Serve it with lemon, fresh herbs and sour cream

In terms of its composition, solyanka is a soup, although there are also quite thick versions of this dish, which can hardly be called a liquid dish. Solyanka soup in a slow cooker will appeal to everyone who loves the sour and salty taste of dishes. The combination of pickle and cabbage soup is noticeable here. After all, many types of solyanka are prepared with cabbage. Cabbage solyanka is just as easy to prepare in a slow cooker. To do this, cabbage is shredded and sausages are cut. The onion is pre-fried, then all the ingredients are poured with water and cooked until tender.

What are the benefits of hodgepodge?

The dish is high in calories, because the meat hodgepodge in the slow cooker contains smoked meats, so you shouldn’t overuse it. To fry vegetables in a slow cooker, it is better to use refined olive oil. If you cook hodgepodge using broth, you must skim off the foam during cooking and strain afterwards. Use good quality sausages and meat products, because the taste of the dish depends on this.

The quality of the tomato paste used must be checked. Its taste should be slightly sweet, and its color should not be dark. You can add fresh, finely chopped tomato to the tomato paste; this will slightly enrich the dish with useful substances. To preserve the taste, it is not advisable to heat the hodgepodge. It's best to cook one at a time.

We hope you liked the hodgepodge in the slow cooker, now you can prepare variations of it from fish or cabbage. KhozOboz wishes variety in your menu. Cook with pleasure!

This thick Russian soup is loved by many housewives due to its unusual taste and ability to nourish the male body. Prefabricated hodgepodge prepared in a slow cooker according to our step-by-step recipe with photos will greatly simplify the cooking process and give you time for household chores. A harmonious combination of ingredients will give you the famous sour-salty-spicy taste for which this soup is so loved.

The once food of ordinary villagers, who collected food for soup throughout the village, has now become a real culinary hallmark of Russia. Solyanka is prepared in every home, especially after the holidays, when there is a large amount of various meat products left. Solyanka prepared according to the classic recipe, with strong meat broth, is especially good. And with the advent of such useful kitchen appliances as a multicooker, preparing even the most complex multi-ingredient soups becomes a pleasure.

In our step-by-step photo recipe we’ll talk about preparing mixed meat solyanka in a Redmond multicooker, but we are confident that any modern assistant can cope with this task.

How to cook mixed meat hodgepodge in a slow cooker

Ingredients:

• Smoked sausage - 150 gr.
• Sausages - 150 gr.
• Ham - 150 gr.
• Beef - 400 gr.
• Onion - 2 pcs.
• Carrots - 1 pc.
• Pickled cucumbers - 4 pcs.
• Tomato paste - 2 tbsp. spoons
• Olives - 70 gr.
• Vegetable oil
• Bay leaf - 2 pcs.
• Allspice - 7 peas
• Greenery
• Sour cream
• Lemon

Step 1.

First, let's prepare a delicious rich broth. It is advisable to boil the beef in a separate pan for 2 hours. Then remove the meat, separate from the bone and cut into small pieces.

Step 2.

While the meat broth is being prepared, we will deal with the remaining products. Let's start with vegetables: peel the onion and cut it into half rings, grate the carrots into large pieces.

Transfer the vegetables to a multicooker bowl already greased with vegetable oil. On the multicooker panel, find the “Baking” mode and set it to 35 minutes. Fry the vegetables for 10 minutes.

Step 3.

Add two tablespoons of tomato paste, mix and prepare the cucumbers.

Step 4.

Cut salted or pickled cucumbers into small cubes. If desired, you can peel them. Transfer to the bowl with the vegetables and continue to simmer.

Step 5.

Chop all the meat components of the soup, combine with boiled beef and place in a multicooker bowl.

Cut the olives into half rings and add to the sausages. Continue simmering for 7 minutes.

Step 6.

Pour the resulting beef broth into the bowl to the maximum mark. Add bay leaves and peppercorns, add salt if necessary or pour in a glass of cucumber brine. On the Redmond multicooker panel, set the “Stewing” mode and the timing to 1 hour.