Solyanka is a combined dish that can be used for both lunch and dinner.
A huge number of recipes and variations!
But the most beloved and delicious were always hodgepodge with meat. Often they add cabbage and other vegetables.
Prepare a delicious hodgepodge?
Solyanka with meat - general principles of preparation
Any meat for hodgepodge can be taken, including poultry. In addition, often sausages, bacon, boiled pork, smoked meats are added to the dish. The most delicious hodgepodge are those that include at least three types of meat products.
In the vegetable hodgepodge with meat, you can add any ingredients, but most often it is cabbage, carrots, onions, potatoes. The addition of mushrooms gives a special flavor to the dish. They can be not only fresh, but also salted, frozen, canned.
Purely meat hodgepodge is most often prepared in the form of soup and served as a first course. Dishes with vegetables are cooked thicker in the form of stew. In addition to vegetables, several types of meat and sausages can also be added to them.
Recipe 1: Cabbage Solyanka with meat and sausages
A wonderful and uncomplicated recipe for making hodgepodge with meat and cabbage. And the addition of sausages makes the dish especially flavorful. The recipe uses sausages, but similarly, you can take any kind of sausage.
Ingredients
• 1 kg of cabbage;
• 400 grams of meat;
• 400 grams of sausages;
• 1 carrot;
• 2 onion heads;
• 4 tomatoes;
• butter;
• spices to your liking.
Cooking
1. Rinse, clear of films and cut the meat into cubes. It is possible with small sticks, as for goulash. Fry with the addition of oil. It is better to do this immediately in the cauldron. If you use beef, you can cover the cauldron and stew the meat a little to make it softer.
2. Shred the onions with carrots, send to the fried meat and cook further together.
3. Shred the cabbage and send after the vegetables, also lightly fry. Once it decreases in volume, you can add chopped tomatoes. It is advisable to peel them.
4. Next, pour a little boiling water into the cauldron. 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 chopped sausages. Stew for another 5 minutes. But we focus on our cabbage. There are hard varieties, it is mainly winter. And there are juicy and soft, mostly summer varieties. Such cabbage is cooked very quickly.
7. At the end, stir the hodgepodge well, throw the greens, bay leaf and turn it off.
Recipe 2: Prefabricated Solyanka with meat
A feature of the hodgepodge is the use of several types of meat products. This gives the dish richness and nutrition. This hodgepodge goes well with hot spices, but you can not put them in a pan, but serve separately.
Ingredients
• 500 grams of beef on the bone;
• 1 carrot;
• 50 grams of raw smoked sausage;
• 150 grams of tomato;
• 200 grams of smoked ham;
• 50 grams of olives;
• 3 onions;
• 1 lemon;
• butter and spices;
• 200 grams of boiled sausage;
• 300 grams of pickles;
• 30 grams of capers (optional);
• 200 grams of boiled pork.
Cooking
1. We prepare beef broth on a bone and three liters of water. Do not forget to remove greasy foam as it forms. Cook the meat until soft. Then take out, cool, remove the bone and cut into pieces. Return the beef to the broth.
2. Cut one head of onion into cubes, three carrots and pour into the broth. Boil for 5 minutes.
3. The remaining onion is also chopped into cubes and sautéed in oil in a pan. Then we add chopped cucumbers, tomato puree to it and warm it together for about 5 minutes.
4. Now we cut all the other products: boiled pork, sausages, ham and pour into the pan. We do this one at a time, letting each ingredient boil.
5. Spread the contents of the pan and simmer the hodgepodge over low heat for about five minutes, maybe ten. The main thing is that we do not let it boil actively.
6. Salt, put spices, capers and olives, squeeze the juice out of half a lemon and boil for another two minutes. Turn off, insist half an hour.
7. When serving, put a slice of lemon in a plate, sprinkle the dish with fresh herbs.
Recipe 3: Cabbage Solyanka with meat in the oven
This method of cooking saves time, the dish does not require close attention and still turns out delicious. For a hodgepodge 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.
Ingredients
• 800 grams of cabbage;
• 400 grams of pork;
• 40 grams of oil;
• 1 carrot;
• 80 ml of tomato;
• 2 onions;
• spices.
Cooking
1. Pour oil into a stewpan, put on a stove.
2. Cut the pork into strips or cubes, send it to the pan. We make the maximum heat and fry for five minutes.
3. Cut the onions and send to the meat, fry a couple more minutes.
4. Shred the cabbage and carrots, add salt, spices to them and grind them by hand. Vegetables must lose volume.
5. Remove the stewpan from the heat, add the cabbage with spices, spread the tomato and stir well.
6. Fill the lid and put in 180 degrees in the oven. It will take about 40 minutes to cook, but it all depends on cabbage.
Recipe 4: Solyanka with meat and mushrooms
The recipe for an incredibly tasty hodgepodge with meat. Mushrooms can be taken absolutely any, but with forest friends it turns out more fragrant.
Ingredients
• 500 grams of beef;
• 200 grams of sausages;
• 4 cucumbers;
• 2 onions;
• 300 grams of mushrooms;
• 0.5 cans of olives;
• spices;
• 4 tablespoons of tomato paste;
• some oil;
• lemon and herbs for serving.
Cooking
1. Cook the beef broth. You can take meat on the bone. Then we take it out, cut into pieces.
2. If forest mushrooms are used, then they are also boiled. But in a separate pan. 20 minutes is enough.
3. Put a frying pan on the stove, add oil.
4. Shred the onion, fry until transparent.
5. Cut the mushrooms and send to the onion, fry together until almost done.
6. Cut the pickles finely and spread them to the mushrooms, evaporate the liquid.
7. Add tomato paste to the pan. If it is thick, then dilute with water or broth from the pan. Stew for another 5 minutes.
8. Transfer everything from the pan to the pan. Salt, pepper.
9. Cut sausages in circles, put in a hodgepodge, throw olives and cook for another 5 minutes. 5. Turn off.
10. Pour into plates, throw a slice of lemon, decorate with herbs.
Recipe 5: Cabbage Solyanka with Meat and Potatoes
Well, where are we without potatoes? Favorite vegetable is added everywhere, even in a meat hodgepodge with cabbage. A beloved by many and often used dish recipe. It is better to cook the dish immediately in a cauldron or in a large and deep pan.
Ingredients
• 400 grams of meat;
• 4 potatoes;
• 600 grams of cabbage;
• 1 carrot;
• 50 ml of oil;
• 2 onions;
• 4 tomatoes;
• spices.
Cooking
1. Cut the meat into small pieces, fry until golden brown.
2. We clear all vegetables. Dice the onion and add it to the meat.
3. Grate the carrots and send after the onions.
4. The potato can be laid raw, but it turns out much tastier if you fry it a little. Cut into any pieces and fry in a pan. Cover and cook until soft.
5. In a cauldron for meat we put slaw cabbage and also fry with other vegetables, it does not take a long time.
6. Put the potatoes out of the pan. Salt and pepper vegetables, you can add any seasonings.
7. Cut the tomatoes in half and rub each part so that the skin remains in the hand. We send fresh tomato to the cauldron.
8. Now you need to mix everything, cover, reduce 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 stoves and clay pots. Often added mushrooms, various roots and herbs.
Ingredients
• 1.2 kg of sauerkraut;
• 400 grams of meat;
• 200 grams of sausage;
• 2 onions;
• 4 tablespoons of tomato;
• salt and pepper;
• butter;
• Bay leaf;
• carrots and mushrooms as desired.
Cooking
1. Cut the meat and fry until golden brown.
2. Add chopped onion, cook together a couple of minutes. Then pour a glass of boiling water and cook for a quarter of an hour under the lid.
3. Pour a little oil into the pan, set to warm up.
4. Squash the cabbage. If it is peroxidized, then it can be washed with cold water. Spread in a pan, fry until soft.
5. As soon as the cabbage begins to fry, put the tomato and cook together for another five minutes.
6. Cut the sausage or sausages, sent to the meat. Let’s boil.
7. Add sauerkraut with tomato paste.
8. Stir the solyanka, taste it. Add spices, cover and simmer all together for 10-15 minutes.
9. At the end, season with greens, a bay leaf.
Solyanka with meat - useful tips and tricks
• Put food in a hodgepodge in turn and only after boiling the previous one.
• Stew the hodgepodge over low heat and do not let the dish boil actively. Otherwise, the pieces will boil, you just get mashed potatoes.
• Salted and sour foods (cucumbers, mushrooms, cabbage, tomatoes) can not be laid immediately. They inhibit the preparation of the remaining ingredients. Sliced vegetables and meat can remain stiff. Better put out a little in a separate bowl.
• Olives give the meat hodgepodge a special taste, but it is advisable to use whole fruits with seeds and toss into the pan as a whole. It is the bone that adds a special twist to the dish.
• To give the aroma of mushrooms a hodgepodge, you just need to add a little mushroom broth, you can from a cube.
