How to make a hodgepodge team meat at home

You can cook solyanka at home in a saucepan on the stove, in a slow cooker, in an oven in clay pots. Let's talk about the most delicious ways of cooking this soup, a classic recipe that goes back centuries.

Cooking tricks

  • Rich meat broth boiled with pickled cucumber pickle is a great base for saltwort. Unlike mushroom, fish and chicken Navar, it is recommended to cook it without vegetables.
  • Gently strain the cucumber pickle before cooking.
  • It is recommended to combine lean beef with different types of sausages or meat products. Perfect base for solyanka - tender pork or veal tenderloins. They make her nourishing and very nutritious.
  • Add only natural smoked meat products. Products cooked in liquid smoke spoil the taste.
  • For decoration, take basil, parsley and dill.
  • When roasting meat products, use the minimum amount of vegetable oil. If desired, lay the cuts on a dry baking sheet. Send to oven preheated to 180 degrees for 20-25 minutes. Bake without butter. Remove excess fat with kitchen towels.
  • After completing the preparation, let the meat solyanka team brew for 20-30 minutes. So it will turn out fragrant, with a rich taste.
  • Place lemon slices strictly before serving. Otherwise, the hodgepodge will get a sour taste.

Solyanka meat team classic

  • Water - 3 liters.
  • Beef on the bone - 600 g
  • Smoked ribs - 300 g
  • Ham - 200 g
  • Olives - 100 g
  • Capers - 50 g.
  • Pickled cucumbers - 3 medium sized things.
  • Bow - 1 head.
  • Allspice - 3 peas.
  • Tomato paste - 2 tablespoons.
  • Vegetable oil - 2 large spoons.
  • Bay leaf - 1 piece.
  • Butter - 1 tablespoon.
  • Lemon, parsley, pepper, salt - to taste.
How to cook:
  1. In a large pot pour water. Add smoked ribs and beef with bone.
  2. I cook on low heat for 100-120 minutes. Timely remove the foam skimmer. 15 minutes before the readiness, I put peppercorns, bay leaf and salt.
  3. Carefully take out the meat, catch the spices and filter the broth.
  4. I am waiting for the meat to cool. I cut other ingredients. Separate the flesh from the bone and cut it.
  5. Cucumbers peel and crumble into strips. I put it on the pan. Pour 8-10 tablespoons of broth, carcass over low heat without vegetable oil. After shifting to the broth.
  6. Putting butter. I warm up the pan. Onion peel and cut into half rings. I send to roast, salt and pepper, stir from time to time. After 5 minutes put tomato paste. Tommyu together another 4-6 minutes. Passing pass into the decoction.
  7. Chopped meat ingredients along with olives put in broth for solyanka. Cook for 10-15 minutes on medium heat.
  8. At the end of cooking I put capers, extra pepper and salt. I cover the hodgepodge with a lid and languish on slow fire for a quarter of an hour.

Poured into plates. I decorate each portion with a slice of lemon, fresh greens and sour cream.

Potato Recipe

  • Half-smoked ham - 80 g
  • Fresh beef - 250 g
  • Smoked beef - 80 g
  • Cooked sausage - 80 g
  • Meatloaf - 80 g.
  • Salted cucumbers - 3 pieces.
  • Carrots - 1 piece.
  • Onions - 2 pieces.
  • Potatoes - 1 thing.
  • Tomato paste - 1 large spoon.
  • Vegetable oil - 2 large spoons.
  • Bay leaf - 1 thing.
  • Sugar - 1 tsp.
  • Salt, greens, lemon, olives and sour cream - to taste.
  1. I start the hodgepodge with cooking rich meat broth. Slices of chopped fresh beef sent to the pan. Pour cold water. For transparency add carefully washed unpeeled onion. I bring to a boil, gently remove the foam. Salt, cook 40-50 minutes. Readiness is determined with the help of a fork. I throw out the bow.
  2. I cut potatoes and chop carrots into small pieces. I put in the preparing broth for 30-40 minutes.
  3. While the broth is boiling, I cut other meat products. Sending a mix of smoked meat and boiled sausage to the pan. Fry until light golden crust using vegetable oil.
  4. Adding chopped onions. Cooking to a transparent state. Turn off the fire.
  5. Finished meat is caught from the decoction. After cooling down, I cut into small pieces. I send to the prepared mass of meat products with onions. After 3-4 minutes I spread the sliced ​​pickled cucumbers.
  6. The last one is tossing tomato paste with the sugar into the pan. Pour 100 ml of water or cucumber brine.
  7. Roasted products and vegetables shift in ready broth with potatoes and carrots. Put a bay leaf. I boil for 10 minutes.
TIP! At the final stage, you can adjust the taste of solyanka. If you do not have enough sour acid, add freshly squeezed lemon juice. To give a sharper taste, use ground pepper.

Serving on the table, putting a spoonful of sour cream, a slice of fresh lemon and a handful of chopped greens.

The original version with sausage

  • Water - 3 l,
  • Hunting sausages - 5 pieces.
  • Boiled sausage - 150 g.
  • Potatoes - 6 pieces.
  • Carrots - 1 piece.
  • Red onion - 2 heads.
  • Pickled cucumbers - 3 things.
  • Olives - 100 g
  • Tomato paste - 1 large spoon.
  • Lemon - 3 slices.
  • Vegetable oil - for roasting.
  • Salt, ground pepper - to taste.
  1. In a deep pan I put sliced ​​potatoes into cubes. Pour water and turn on the stove.
  2. I prepare passaging for a hodgepodge of coarsely grated carrots, onion half rings and cucumbers cut into straws.
  3. Finely crumb meat ingredients. My lemon and cut into thin slices. I cut olives without stones.
  4. On a skillet with vegetable oil I prepare vegetable passaging. First, fry onions with carrots. Then spread cucumbers (optional brine).
  5. After 5-10 minutes of simmering on slow fire, I send tomato paste to the pan. Cooking together for 3-4 minutes. I shift to the potatoes.
  6. After adding vegetable dressing to salt and pepper. Cook for 10 minutes. I put sausage and sausages only after the potatoes are softened (semi-cooked).
  7. At the final stage I put lemon slices and sliced ​​olives.
  8. Turn off the stove. I give solyanka brew for half an hour.

Tasty solyanka with cabbage

  • Ready meat broth - 4 l.
  • Boiled meat - 450 g.
  • Cabbage - 1 head of medium size.
  • Tomato paste - 150 g
  • Smoked bacon - 100 g
  • Boiled sausage - 100 g.
  • Ham - 100 g
  • Salted cucumbers - 3 things.
  • Cucumber pickle - 100 ml.
  • Potatoes - 5 pieces.
  • Onions - 1 head.
  • Carrots - 1 root vegetable.
  • Red hot pepper - 1 thing.
  • Sugar - 2 small spoons.
  • Vegetable oil - for passaging.
  • Lemon, fresh greens, pitted olives, salt - to taste.
  1. Get out pickles from the jar. I spread on the board and cut into cubes. My cabbage and shallow-finely. I shift to a large pot. Pour cucumber pickle (100 ml).
  2. I boil it by adding bay leaf, sugar and 2 small spoons of salt. Carefully interfere. For aroma in a hodgepodge add a few spoons of finished meat broth.
  3. Power burners set at an average level. Carcass until cooked cabbage, from time to time interfering. While vegetables are being cooked, I clean the potatoes and cut them into cubes. I pour potatoes. I cook.
  4. I cut boiled meat and smoked products into pieces. I clean onions and carrots. I cut the first vegetable into rings, I grind the second with a grater. From hot pepper to remove the seeds. Finely chop the pulp.
  5. I am engaged in passaging. On a heated pan send onions. Two minutes later, add carrots. Carcass on low heat. When the onion becomes golden, spread the finely chopped peppers. I fry until readiness of each vegetable ingredient.
  6. I put smoked meat (boiled leave), tomato paste, 2-3 tablespoons of meat broth. Carefully interfere. Carcass together 7 minutes.
  7. To cabbage, cucumbers and potatoes I pour meat broth. Turn on the stove. I put the vegetable sautéing with smoked products and boiled meat pieces. Gently interfere.
  8. I bring to a boil, if desired salt. Cook for 5-10 minutes and turn off the stove. I give the solyanka to brew under a tight lid for 20-30 minutes.
  9. Poured into plates. I decorate with a slice of lemon, chopped herbs and olives.

How to make a hodgepodge in a slow cooker

  • Boiled meat - 400 g
  • Sausages and smoked sausage - 300 g
  • Bow - 1 head.
  • Olives - 100 g
  • Flour - 2 large spoons.
  • Tomato paste - 3 large spoons.
  • Cucumbers - 100 g
  • Potatoes - 3 pieces.
  • Greens - 40 g
  • Pepper and salt to taste.
TIP! Ready sausage sausage kits, which are sold in stores, often include cheap and inexpensive ingredients. In order not to spoil the taste, collect the platter yourself.
  1. I start the hodgepodge with roasting onions in a slow cooker with vegetable oil ("Frying" mode). In this recipe I do not use carrots. Add the vegetable to the sautéing as desired.
  2. While the onion is fried, I cut salted cucumbers, sausage and sausages.
  3. I add at first sliced ​​cucumbers, then - diced sausage. Then chopped potatoes and tomato paste. Do not forget to put the boiled meat.
  4. I take pitted olives. Prefer finely chopped. Optionally leave them whole.
  5. After immersing all the ingredients of the hodgepodge in a container, pour water and cucumber pickle.
  6. I install the program "Cooking". Approximate cooking time - 60-90 minutes.

Slice fresh lemon before serving. Add one slice to the plate and season the soup with a spoon of low-fat sour cream.

Cooking method in the oven

  • Meat broth - 2 liters.
  • Assorted meat products (ham, sausages, sausage) - 400 g
  • Onions - 2 things.
  • Salted cucumbers - 2 pieces.
  • Potatoes - 2 pieces.
  • Carrots - 1 piece.
  • Pepper - 1 thing.
  • Tomato paste - 4 large spoons.
  • Olives - 5 pieces.
  • Bay leaf - 4 things.
  • Peppers, greens, sour cream, lemon - to taste.
  • Vegetable oil - for passaging.
  1. I take the saucepan. Pouring vegetable oil. On a preheated pan add finely chopped and peeled onion. The carcass. After putting cucumbers and peppers. Tommyu in a skillet 5-10 minutes.
  2. As the onions turn red, add carrots rings. I set a slow fire.
  3. I cut sausage platter for solyanka into straws or small cubes. I clean the potatoes, cut into small pieces. I send all the shredded ingredients in a saucepan. Put a few spoons of broth. Carcass 5 minutes. Add 4 large spoons of tomato paste, pour spices. I mix it thoroughly, I torment it on medium heat for no more than 7-10 minutes.
  4. I cook the cooked sausage-vegetable mixture evenly in pots.
  5. Half of the tank is filled with pre-boiled beef broth. From above I put on a bay leaf, a few olives, a handful of chopped greens.
  6. I close the lid, send it to the oven. I set the temperature at 160 degrees, languishing 20-40 minutes.

Enjoy your meal!

Dyukan's Dietrolet

  • Fresh veal - 500 g
  • Pork ribs - 300 g
  • Low-fat ham - 300 g
  • Turkey - 500 g
  • Carrots - 1 piece.
  • Garlic is half the head.
  • Onions - 2 pieces.
  • Bulgarian pepper - 1 thing.
  • Pickled cucumbers - 4 pieces.
  • Lavrushka - 2 sheets.
  • Capers - a tablespoon.
  • Tomato paste - 2 spoons.
  • Salt, allspice, Abkhaz adjika, light low-fat yogurt, lemon slices - to taste.
  1. I carefully wash the loin of the turkey, rub it in a mixture of salt and pepper. I make small holes for particles of carrots and garlic cloves.
  2. Wrapped in food foil. Sent to the oven. I bake at 180 degrees for 20-40 minutes. Chilled turkey cut into small pieces.
  3. Pork ribs and veal put in the pan. Pour cold water, bring to a boil. Do not forget to clean foam formations. 10 minutes before the end of cooking, I put Lavrushka, peppercorns, salt. Broth filter.
  4. I cut the veal into pieces. Pickles and ham cut into straws, and onions - thin half-rings. I send in broth.
  5. I warm up the pan, onion carcass without oil. After 4-6 minutes, put adjika, tomato paste, Bulgarian pepper. After languishing on a slow fire, I send the passaging to the broth.
  6. Chopped turkey I put to the rest of the ingredients, I shower capers. Salt pepper to taste.
  7. I cook all the components of the soup on low heat for 10-15 minutes. Stir, cover with lid. I insist 15-20 minutes.

Serving Dyukan solyanka with a dressing of low-fat yogurt and a decoration of fresh greens.

Calorie content

The average calorific value of the team of meat solyanka is 60-90 kcal per 100 grams. The total caloric content depends on the fat content of the meat used, its volume in the composition of the soup, the addition of vegetable oil during the passaging of vegetables, the content of other ingredients.

Solyanka - an incredibly tasty and nutritious first course. Cook it with pleasure in one of your favorite recipes. Optionally, use new ingredients, change the ratio of products to find your cooking technology old Russian folk dishes. Culinary success!

Watch the video: Beef Hodgepodge Biriyani Cooking. Different Style Hodgepodge Recipe With Cow Meat & Biriyani Rice (February 2020).

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