Solyanka is a traditional Russian dish originating from the old Domostroevsky pickle soups "hangover" and "crumbling". In the 19th century, hodgepodge turned from folk dishes first into a dish served in taverns, and then in restaurants. Common to all hodgepodge - meat, fish, mushroom - is a base of broth and cucumber pickle.
It is necessary
-
- Solyanka meat team
- 1.5 liters of meat broth;
- 2 cups cucumber pickle
- boiled beef tongue 1 pc.;
- boiled beef kidneys 2 pcs;
- 200 g of boiled beef;
- 1 smoked sausage;
- 100 g ham;
- 1 onion;
- 1 carrot;
- 250 g pureed tomatoes;
- 3 pickled cucumbers;
- olives
- capers;
- lemon slices
- sour cream and parsley for serving.
- Solyanka fish
- 1.5 liters of fish broth;
- 2-3 cups cucumber pickle;
- 300 g sturgeon fillet;
- 300 g salmon fillet;
- 1 onion;
- 1 carrot;
- 250 g pureed tomatoes;
- 3 pickled cucumbers;
- olives
- capers;
- lemon slices
- parsley for serving.
Instructions
Step 1
Mix the meat broth with cucumber pickle and boil, remove the foam and heat for another 3-5 minutes.
Step 2
Peel carrots and onions. Cut the onion into small cubes, grate the carrots. Fry the onions in vegetable oil, add the carrots and sauté for 1-2 minutes, pour in the mashed tomatoes and simmer over medium heat for another 7-10 minutes.
Step 3
Remove the skin from the cucumbers, if the seeds in them are large, remove them. Cut into small cubes. Also chop all meat ingredients. Put frying, meat, cucumbers in boiling broth, add capers and 3-4 pieces of black and green olives, reduce heat to a minimum and simmer for 10-15 minutes. Before cooking, try the soup and, if it seems undersalted to you, add salt, if slightly salty or slightly sour, add a little sugar. Pour the hot hodgepodge into deep bowls, garnish with a slice of lemon and parsley, add a spoonful of sour cream.
Step 4
Fish solyanka Mix the strained fish broth with cucumber pickle and heat. You can cook the broth from the heads and bones of trout, salmon, sturgeon, adding bay leaves, black peppercorns, celery root to them and pouring in a glass of white wine a few minutes before cooking.
Step 5
Wash the carrots, peel, grate, also peel and cut the onion into small cubes. Fry the onion in vegetable oil first until transparent, then add the carrots and sauté for 2-3 minutes, put the grated tomatoes and simmer until the liquid evaporates.
Step 6
Peel the cucumbers and remove the seeds if they are large and tough. Cut into small cubes. Put cucumbers, halved black and green olives (about 10 pieces), capers, and stir-fry in the broth. Dip the fish fillet cut into large pieces into the boiling broth and cook the soup until cooked - 5-10 minutes. Serve fish hodgepodge, garnished with parsley and a slice of lemon.
