Solyanka is one of the oldest dishes that the Russian people prepared at home or ate in taverns. It has many recipes, for example, it can be made from stewed cabbage and any meat. This hodgepodge is perfect as a hearty lunch or dinner.
Solyanka in a hurry
To prepare a hodgepodge according to this recipe, you can use chicken or any sausage that can be found in the refrigerator. Even hunting sausages will do. Thanks to such simple ingredients, the dish can be made very quickly.
Ingredients:
- 300 g of white cabbage;
- 300 g of chicken or sausage;
- 1 tbsp. a spoonful of tomato paste;
- onion head;
- ½ bunch of parsley;
- 2-3 pickled cucumbers;
- vegetable oil for frying;
- salt and black pepper to taste.
Finely chop the cabbage and onions, and then put in a pan with heated vegetable oil. Cover and simmer over very low heat for about 10 minutes. Then salt and pepper to taste, add tomato paste, a little water and mix everything. Simmer for another 10-15 minutes.
While the cabbage is stewing, cut the chicken fillet or sausage into pieces. Fry them in vegetable oil in a separate skillet. Finally, add the pickles and stewed cabbage, cut into large cubes. Protome everything under a closed lid for a couple of minutes, then sprinkle with herbs and serve with brown bread.
During cooking, you can also add a little cucumber pickle to the dish.
Solyanka with pork and sauerkraut
This hodgepodge is very satisfying, since it contains a small amount of potatoes. It can also be cooked without cucumbers, because fresh cabbage in this recipe is stewed along with sauerkraut, resulting in a traditional sourness. To prepare this dish you will need:
- ½ a head of medium sized cabbage;
- 100 g sauerkraut;
- red onion head;
- 1 bell pepper;
- 400 g of pork;
- 2 tomatoes;
- 2 boiled potatoes;
- vegetable oil;
- salt and black pepper to taste.
Cut the pork into small pieces and fry until tender in vegetable oil, salt and pepper. Finally, add the sliced potatoes and red onion to it. Chop the cabbage finely, put in a pan and simmer over low heat for 10 minutes, stirring constantly.
To make the meat cook faster, you can pre-boil it until half cooked.
Scald the tomatoes with boiling water, peel them off, cut into cubes and add to the cabbage. After a minute, put the bell pepper and sauerkraut, cut into strips, there. Season with salt and pepper to taste. Simmer for 5 minutes and remove from heat.
In a fireproof baking dish, place half of the stewed cabbage, then the meat and potatoes, and then the remaining cabbage. Place in an oven preheated to 200 ° C and bake for at least 10 minutes. Serve while the hodgepodge is still hot.
