Solyanka is a rich salty and sour soup that helps to quickly satisfy hunger, as well as refresh, get back on line after holiday feasts. To get the characteristic taste of the mixed hodgepodge, cooks add pickles, lemon, olives, mushrooms, meat and fish to it, in a word, various available products that are at hand.
What is a prefabricated hodgepodge
The origin of the prefabricated hodgepodge is associated with the fact that for a long time, for cooking this soup, they collected the remains of food from the holiday - from meat to salted mushrooms and kvass. The dish does not have a strict recipe and can combine a variety of products, for example:
- meat;
- ham;
- sausages of different varieties;
- corned beef;
- liver and other offal;
- boiled, salted and pickled mushrooms;
- smoked meats;
- fish;
- crayfish;
- seafood and more.
The main feature of any hodgepodge is its characteristic piquant taste, which is given by additives with a pungent, sour, salty, spicy taste. These can be both popular everyday foods like sauerkraut and pickles, or less common ones like pickled ginger, capers and more.
Each experienced chef will name a classic and his own signature recipe for a mixed hodgepodge that can be prepared at home. An important culinary trick is always repeated in recipes for dishes with sour-salty components: you need to add table salt, pepper to the soup after adding the main products, otherwise the dish may become too spicy or salty.
Solyanka meat
Boil the broth from 600 grams of beef and bone and 300 grams of smoked ribs. After boiling water and removing the foam with a slotted spoon, a large peeled onion should be thrown into boiling water. Keep the pot on low heat for a couple of hours. When 15 minutes remain until the end of cooking the meat, add 3-4 allspice peas and a couple of bay leaves.
Remove meat, onions, peppers and lavrushka from the finished broth, strain. Cut the beef pulp, as well as 200 grams of ham and cervelat each into strips of the same size and dip into the soup. Chop a couple of pickled cucumbers and simmer in a cast-iron skillet in a small amount of broth for 7 minutes. Add to the hodgepodge.
Peel a large head of onion and cut it into half rings, sprinkle with half a tablespoon of flour and sauté in a mixture of vegetable and butter until golden brown and transparent. A minute before being ready, combine with two tablespoons of tomato sauce.
Put the fried onions in the sauce in the hodgepodge, 100 grams of olives, chopped in halves or quarters, and cook over medium heat for 15 minutes. Add brine left over from olives, capers, salt and pepper to taste. Leave covered for 20-25 minutes, serve with lemon wedges, sour cream and fresh chopped herbs.
Fish solyanka with crab sticks
Peel 200 grams of fresh pink salmon, separating the pulp. Cook broth from fish ridges and heads, large peeled onions, add 3-4 peas of allspice 15 minutes before readiness.
Wash mushrooms and vegetables, peel, chop with a knife, if necessary, rub with a grater. Put in a deep cast iron skillet:
- 50 grams of champignons;
- 2-3 pickled cucumbers;
- onion head;
- 2-3 garlic heads;
- 2 peeled tomatoes;
- carrot.
Strain the finished broth, separating the fish from the heads and ridges, then add a small amount to the mushrooms and vegetables in a pan, mix everything and simmer until soft for 10 minutes.
Combine the broth, stewed mushrooms and vegetables, 5-7 chopped crab sticks and sliced pink salmon pulp. Keep fish fillets on the stove until cooked. 10 minutes before the end of cooking, put half a can of pitted olives. salt to taste, sugar and pepper the hodgepodge. Add freshly squeezed juice of half a lemon and chopped dill, parsley, basil. Leave for 15 minutes before serving.
Fast hodgepodge with sturgeon
Dice 200 grams of peeled potatoes and large bell peppers without pits and seeds. Sprinkle with two tablespoons of sifted wheat flour and fry in vegetable oil in a cast iron saucepan. Boil water in a saucepan, dip the vegetable fry there and simmer over medium heat for 10 minutes.
Add a dozen olives, chopped into halves or quarters, and pickled cucumbers (2-3 pieces) chopped into strips. After 5 minutes, put 200 grams of chopped sturgeon fillet and two tablespoons of capers in a saucepan.
Season with salt and pepper to taste, then simmer for 10 minutes. Serve with chopped parsley and dill, lemon wedges without skin.
Assorted solyanka with seafood
Prepare 300 grams of fillet of any red fish, from the remains after cutting carcasses and a couple of onions, cook 2 liters of broth and strain. Boil 300 grams of freshly frozen squid and shrimp separately for 5 minutes. Drain a glass of broth after seafood and strain, throw the shrimp and squid in a colander.
Thinly chop the squid, separate the neck of the shrimp from the shell. Peel the onion head, chop finely and fry until golden brown in vegetable oil. Add to the frying a couple of chopped pickled cucumbers, a tablespoon of tomato paste and 0.5 teaspoon of granulated sugar.
Pour the seafood broth, stir the mixture and simmer over low heat for 10 minutes. Cut the fish fillet into slices and place in the broth together with the vegetable stew mixture. Also add to the hodgepodge:
- table salt to taste;
- freshly ground pepper to taste;
- a couple of bay leaves;
- 3 tablespoons of cucumber pickle;
- 5 tablespoons of canned mussels.
Cook the hodgepodge over moderate heat for 15 minutes, add chopped dill and leave under the lid for another 15 minutes. Serve with sour cream.
Mixed solyanka with offal
Wash and peel 50 grams of films of 4 types of different beef offal, for example:
- a heart;
- liver;
- language;
- kidneys.
Combine all offal with meat bones (150 grams) and cook until cooked, skimming off the foam. Then remove from the broth, remove the bones, cut the remaining ingredients into strips.
Prepare vegetable salt-and-sour frying for hodgepodge. To do this, melt a tablespoon of butter in a deep frying pan, put a chopped head of onions, 2-3 chopped pickles, a tablespoon of tomato paste, pour a glass of offal broth and simmer everything over low heat for 10 minutes.
Boil the broth, combine with stewed vegetables, offal, add 10-15 grams of olives and capers, salt and pepper to taste and cook the hodgepodge for 10 minutes, then insist the same amount. Serve sour cream and fresh herbs separately for each portion when serving.
Assorted solyanka with mushrooms
A pound of forest mushrooms, for example, honey agarics, aspen mushrooms, chanterelles, sort out, cook for 15 minutes in slightly salted water, then drain in a colander. Pour again with clean cold water, put 1-2 lavrushkas and put the saucepan on moderate heat for 1 hour.
While the mushroom broth is cooking, wash the large tomato, blanch in boiling water for 3 minutes and quickly remove the skin. Cut into small slices. Wash and peel large carrots, grate on a Korean grater. Free the onion head from the husk and chop into cubes, crush the garlic clove.
Pour all vegetables with half a glass of vegetable oil, a small amount of mushroom broth, mix and simmer until soft. Then put everything in a saucepan. Add 100 grams of smoked bacon, cut into strips to the hodgepodge, to taste - spices and chopped parsley. Cook for another 10 minutes.
Mixed hodgepodge with fish and crayfish
Rinse a dozen live crayfish of medium size under running water, dip in boiling water and cook for 10 minutes, then remove, drain the water and clean the crayfish meat well from the shell. Wash and gut a couple of live carp, chop into pieces and pour clean water into a saucepan.
Add the peeled onion, carrot and parsley root and simmer the fish stock for an hour. After that, be sure to strain the liquid so that no bones remain in it. Remove the onion and root, separate the carp fillet from the bones.
Put 70 grams of butter in a deep cast-iron frying pan, then fry the chopped onion in it. Also add 3 diced tomatoes without skin; 3 chopped pickled or pickled cucumbers and half a glass of broth. Put out 10 minutes.
Throw 200 grams of pickled champignons or other mushrooms in a colander to drain the marinade, chop if necessary. Cut 200-250 grams of slightly salted trout into slices.
Add fry, crayfish meat, mushrooms, chopped carp and trout fillets to the hodgepodge, cook for 10 minutes. Salt if necessary. At the end of cooking, chop a bunch of parsley and toss in a hodgepodge.
Solyanka of seaweed with egg and rice
Before preparing the original saltwort with seaweed, you need to put the onion marinated in advance. Peel it, soak it in cold water and cut into thin half rings, then sprinkle with dry spices to taste and pour with three tablespoons of soy sauce.
While the onion is marinated, rinse and boil a glass of rice. When the cereal is half cooked, add 200 grams of chopped salmon fillet or any other red fish to it. Boil everything until tender.
Throw 50 grams of canned seaweed in a colander to separate from the marinade, squeeze and put in a hodgepodge. Add pickled onions, 2-3 chopped pickled cucumbers, salt the soup if necessary. Keep the saucepan on moderate heat for 5 minutes, season with a beaten raw egg and remove from the stove. Serve hot or cold with dill, onion, parsley, cilantro.
Mixed hodgepodge with chicken and turkey in a pot
Prepare a rich broth from 300-400 grams of different poultry - drumsticks or thighs of turkey, chicken, game. Cook the meat for 1 hour over low heat, skimming off the foam. Then put in the pot:
- a couple of bay leaves;
- a tablespoon of mustard seed;
- peeled parsley root;
- carrots;
- a dozen allspice peas.
Cook the broth for another 20 minutes. Fill the pot with cold water and leave to soak for half an hour, then drain the water. Strain the broth, pour out half a glass, dilute the rest with pickled cucumber brine in a 5: 1 ratio. Pre-boil the brine and filter.
Cut the meat into slices, put in a pot. Cut 5 strips of uncooked smoked bacon into strips, then fry until transparent on both sides in a pan in a tablespoon of vegetable oil.
Add chopped onion and sauté for 5 minutes, then add 4 milk sausages, cut into thin circles, fry on both sides until golden brown. Put the contents of the pan on the chicken and turkey in a pot.
On the same dish where the bacon was fried, simmer grated carrots in half a glass of deferred broth and a tablespoon of butter over low heat. After 5 minutes, add a couple of chopped pickles, 100 grams of chopped smoked sausage (preferably different varieties). Saute for 5 minutes.
At the end, make a medium heat, add a couple of tablespoons of tomato paste and 2-3 crushed garlic cloves, after 2 minutes remove the pan from the stove and put all the ingredients in a pot. Chop 400 grams of white or Peking cabbage, a bunch of dill, mix and put in a hodgepodge.
Pour the broth and cucumber pickle over the pot, close the lid and place in the cold oven. Heat it up to 150 ° C, then up to 200 ° C. After boiling the hodgepodge, cook it in the oven for 40 minutes, then turn off the oven and remove the pot after 15 minutes.
Lean mixed hodgepodge with cabbage
Prepare vegetables for a lean assorted hodgepodge. Peel a pound of white cabbage from dirty and sluggish leaves, stumps, finely chop. Divide the same amount of cauliflower into small inflorescences. Wash a couple of medium-sized carrots, peel and grate on a medium or Korean grater.
Open a 400-gram can of red beans, each small can of canned and pitted olives, then drain all the ingredients in a colander and separate from the filling. Grind the fruits, if desired, leave a certain amount of marinade for dressing the lean hodgepodge. Chop a large pickled cucumber, peel and crush 4-5 garlic cloves.
Pour 3 liters of cold water into a saucepan and bring to a boil, then add 3 allspice peas and a large bay leaf. Put all the ingredients in boiling water in portions every 10 minutes of cooking:
- cabbage with carrots;
- after 10 minutes - beans, a glass of tomato paste and a cucumber;
- olives and olives.
Put the garlic last in the hodgepodge, if necessary, add a little salt, turn off the stove after 5 minutes, remove the pan from the heat, close the lid and wrap it for half an hour. Serve chopped dill and parsley directly with each portion of the soup.
