Solyanka meat team

Solyanka is a traditional dish of Russian cuisine, the first mention of which appeared in the 16th century. True, in those distant times it was hardly possible to find sausages, olives and tomatoes familiar to us now in this soup, simply because such products in Rus' were not heard for the time being. Most likely, everything that remained in the house from previous meals was thrown into the hodgepodge, and it was customary to cook this dish on a strong meat, fish or mushroom broth. Very often, pickles, mushrooms or fish were added to the hodgepodge, which is why the soup got its name. Since there was not and still does not exist a certain classic list of mandatory ingredients for this soup and you can put whatever your heart desires into it, the hodgepodge is called the team.

It is especially convenient to prepare a meat hodgepodge after large feasts, when the remnants of sausages and meat delicacies from the festive table accumulate in the refrigerator, which are about to deteriorate, as well as open jars of olives, black olives and cucumbers. It is customary to put at least four different types of meat in this soup, and it can be anything you like - boiled pork, beef or chicken, sausages, smoked ribs, boiled, boiled-smoked and raw-smoked sausage, ham, carbonade, ham and others meat delicacies. It is highly desirable that smoked meat products be included in the composition of the hodgepodge, as they give the soup their unique and very appetizing aroma. To give the soup a piquant salty taste, it is customary to add pickled cucumbers, olives, black olives and even capers to it. However, for the preparation of a delicious, proper hodgepodge, it will be quite enough to use traditional Russian pickles, and overseas ingredients can be added to your individual taste.

I present here a recipe for a classic meat hodgepodge, which can be tasted in many canteens, cafes and restaurants. Despite the fact that this is a rather laborious dish, mainly due to the need to cut numerous ingredients for a long time, nevertheless, there is nothing technically difficult in its preparation, so even a novice cook can handle it quite well. But the result will certainly please your whole family, especially the male part of it, since the soup with so many varied meats, spicy-spicy rich taste of the broth and crazy aroma of smoked meats will certainly receive a well-deserved response in every male soul. They say that it is customary to serve a glass of cold vodka with a hodgepodge. I personally have not tried it, but I think that such a combination will pave the right path even to the most severe male heart ????

Useful information How to cook a combined meat hodgepodge - a recipe for meat hodgepodge with smoked meats and pickles with step by step photos

INGREDIENTS:

• 4 liters of water
• 500 g beef brisket on the bone
• 350 g smoked pork ribs
• 2 large onions
• 2 large potatoes
• 3 medium pickles
• 150 g sausages (boiled sausage, ham)
• 150 g boiled smoked sausage (salami)
• 50 g pitted olives
• 50 g pitted olives
• 150 g tomato paste
• 10 g butter
• 1 st. l. vegetable oil
• 1 tsp salt, ground black pepper
• 5 - 6 black peppercorns
• 2 bay leaves

For submission:

• lemon
• parsley
• sour cream

COOKING METHOD:

1. In order to prepare a combined meat hodgepodge, you first need to cook the broth. To do this, rinse the beef brisket and smoked pork ribs with running water, put in a large saucepan, pour cold water over high heat.

2. Bring the broth to a boil, remove the foam, put one whole peeled onion and cook at a low boil for 2 hours. 15 minutes before the end of cooking, put the bay leaf and black peppercorns.

3. While the broth is cooking, peel the remaining onion and cut into thin half rings.

4. In a frying pan, heat a tablespoon of vegetable oil and butter, put the onion and fry it over medium heat until golden brown for 8 to 10 minutes.

5. Add tomato paste, mix and cook for another 5 minutes over low heat.

6. Cut pickles into thin strips. If their peel is thick and rough, it is better to cut it off.

Important! For the preparation of meat hodgepodge, it is necessary to use salted, not pickled cucumbers.

7. Put cucumbers in a pan, add a few tablespoons of broth and simmer over low heat for 10 - 15 minutes.

8. Peel the potatoes and cut into small slices.

10. Cut the boiled-smoked sausage into strips. Peel the sausages from the shell and cut into rings or half rings.

11. Remove the meat from the finished broth. Cut the beef into small cubes, remove pieces of meat from the smoked ribs.

12. Strain the broth through a fine sieve, bring to a boil and pour potatoes into it. Cook at a low boil for 20 minutes.

Potatoes are an optional ingredient for hodgepodge. It gives the soup extra satiety, but at the same time increases the cooking time.

13. Put pickles, onions with tomato paste, olives, black olives and all meat products into the soup, cook for another 15 minutes. At the end of cooking, be sure to taste for salt, as there are a lot of salty ingredients in the soup, salt and pepper to taste. I needed to add another 1 tsp. salt. Let the soup brew, covered, for at least 30 minutes, although ideally it is better to eat the hodgepodge only on the second day after its preparation.


When serving, put a slice of lemon and chopped greens in each plate and do not forget to flavor the soup to taste with fresh sour cream. Fragrant hearty meat hodgepodge is ready!