Solyanka is a delicious Russian dish that is very popular with modern housewives. The pan-cooking option made the dish more accessible. The hodgepodge prepared in this way turns out rich, thick. Moreover, it can be with minced meat or sausages, smoked meats, pickles, lemon and other additions.
The classic recipe for hodgepodge in a pan
You will need:
- 300 g of beef;
- 150 g chicken fillet;
- 150 g smoked meats;
- 3 slices of lemon;
- 2 tbsp. tablespoons of finely chopped olives;
- 200 g of salted mushrooms;
- 150 g tomato paste;
- 50 ml olive oil;
- 4 onions;
- 1 cup cucumber pickle
- 4 pickled cucumbers;
- spices and fresh herbs to taste.
Recipe for cooking hodgepodge in a pan step by step
Wash a piece of beef tenderloin and pat dry with paper towels. Cut half of the meat into thin slices, the rest into strips. Chop smoked meats and chicken fillets into small pieces or also into strips.
Chop the pickles into thin strips. Peel and chop the onion into thin half rings. Cut the salted mushrooms into random, but not very small pieces.
Heat vegetable oil in a deep skillet. Place the sliced beef there and brown lightly, stirring the meat regularly, until it lightens. Then add the chicken fillet and cook together for another 5 minutes.
Next, add finely chopped onion to the meat and save it until transparent, see that it does not fry. Add tomato paste and stir. Reduce heat and simmer, stirring constantly, so that all excess liquid comes out.
Then add the chopped pickles, the rest of the beef, and the chopped mushrooms to the skillet. Pour in the cucumber pickle, stir and bring to a boil. Pour in more boiled water, add smoked meats and simmer. Cook the hodgepodge for another half hour.
At the end of cooking, add spices, chopped olives and herbs. Bring to a boil and, as soon as the hodgepodge, immediately turn off the heat. Leave the dish to infuse for 15 minutes. Then serve with lemon slices and sour cream. Instead of cucumber brine, it is allowed to use water from salted tomatoes. It is better to take chicken meat for hodgepodge both fresh and smoked.
A quick recipe for a hodgepodge in a pan
You will need:
- 300 g minced meat;
- 1 small head of cabbage;
- 2 fresh tomatoes.
- 1 large carrot;
- 1 onion;
- salt, fresh herbs and spices to taste.
Simple step-by-step cooking process
Place a deep skillet over the fire. Pour in vegetable oil and leave to heat. Remove the top leaves from the cabbage head and chop the vegetable into thin strips. Place the cabbage in a skillet and simmer for 20 minutes over medium heat, stirring occasionally.
Peel and chop the onion. Peel the carrots, rinse the vegetable and grind. In another skillet, fry the onion in vegetable oil until translucent. Then add carrots to it and fry everything together until light golden brown.
Put the minced meat on the onion with carrots, stir thoroughly so that there are no large lumps. Season with salt and cover, simmer the dish for 15 minutes. If you want to get a dietary meal, take chicken or turkey mince for making the hodgepodge.
Pour boiling water over the tomatoes, remove the skin from them and cut their flesh into pieces. Instead of fresh tomatoes, you can take tomato juice or paste diluted with boiled water. Add the tomatoes to the minced skillet and stir. Transfer the meat mass to the cabbage, stir and cook for another 5 minutes. Sprinkle chopped herbs on the hodgepodge before serving.
Prefabricated hodgepodge in a pan: homemade option
You will need:
- 150 g of boiled and smoked beef;
- 150 g sausages;
- 1 kg of white cabbage;
- 4 pickled cucumbers;
- 1/2 cup tomato sauce
- 2-3 lemon slices;
- 2 onions;
- 6 olives;
- 30 g of hard cheese;
- 30 g butter;
- 30 g bread crumbs;
- vegetable oil;
- salt, parsley to taste.
Cooking in stages
Cut the beef into squares about half a centimeter each. Free the sausages from the film and cut into circles with pickles. Peel the onion and chop it into half rings. Put a frying pan with butter on the fire and put chopped onions in it, fry everything for 3 minutes.
Add the beef and sausages to the skillet and continue to brown until golden brown. Then lay out the cucumbers, stir and cover everything with tomato sauce. Simmer for another 5 minutes.
Chop the cabbage into coarse strips, place in a separate flat-bottomed pan, season with salt and simmer until half cooked. Transfer half of the cabbage to a plate. Smooth the rest and place the meat and vegetables on it.
Cover the meat with a second layer of cabbage. Cover and simmer the hodgepodge over low heat for another 15 minutes. Then remove the lid and sprinkle with grated cheese mixed with bread crumbs. Place the pan in an oven preheated to 180 ° C for 10 minutes. Serve the hodgepodge garnished with slices of olives, lemon slices and parsley.
For a variety of taste of the hodgepodge, you can add pre-boiled cucumber pickle to it. It is advisable to use ordinary homemade pickles for the dish. If the skin is rough, peel it and remove the large seeds.
Solyanka in a pan with sauerkraut
You will need:
- sauerkraut - 600 g;
- sausages - 6 pcs.;
- fresh tomatoes - 2 pcs.;.
- tomato paste - 30 g;
- vegetable oil - 40 ml;
- large onion.
Chop the onion into halves or quarter rings. Heat the vegetable oil well in a deep skillet. Put the onion in it and, stirring occasionally, fry over medium heat until golden brown.
Wash the tomatoes, pat dry and cut into small pieces. If you do not like with the skin, pre-scald the tomatoes with boiling water and remove the skin. Add the tomato slices to the onion and simmer the whole mixture, stirring occasionally, for 3 minutes.
If the sauerkraut is too acidic, rinse it in water and drain or simmer separately with a little water. Squeeze, place on a board and cut into smaller pieces. Place the cabbage in a skillet with onions and tomatoes and stir well. Cook the dish for another 3 minutes. To make the hodgepodge tasty, it is important to simmer it over low heat.
Remove the foil from the sausages and cut them into circles. Part the cabbage with vegetables in the pan and place the sausages in the center, add a little more vegetable oil there. Stir constantly and fry the sausages for 4 minutes. Then add the tomato paste, stir, keep on fire for another 2 minutes and serve.
Fish hodgepodge in a pan
You will need:
- 600 g cod fillet;
- 1 kg of fresh cabbage;
- 2 onions;
- 2 pickled cucumbers;
- 50 ml of tomato paste;
- 5 g sugar;
- 2 bay leaves;
- 50 g canned capers;
- 50 g olives and olives;
- 1/4 lemon;
- salt, a few peas of black pepper;
- vegetable oil.
Cut the cabbage into squares, place in a deep container, sprinkle with salt and knead with your hands. Heat the vegetable oil in a deep skillet and fry the cabbage in it until half cooked.
Peel the pickles and chop them into thin slices. Chop the onion into half rings and fry until golden brown in a separate skillet. Add capers and cucumbers, pour in tomato paste diluted with water. Add sugar, salt, mix everything well and bring to a boil.
Cut the fish into small pieces, pour over with boiling water and rinse in cold water. Place the fish slices on top of the stewed cabbage and top with the cucumber and caper sauce. Add bay leaves and black peppercorns. Cover and simmer over low heat for 7 minutes. Serve the hodgepodge with lemon slices and slices of olives and olives.
