Solyanka belongs to Russian cuisine. This is a soup based on steep fish, meat or mushroom broth with various hot spices. Something sour-salty-spicy, for example, olives, pickled cucumbers, capers, kvass, lemon, pickled or pickled mushrooms, always acts as the basis of the hodgepodge. Everyone can cook a classic meat hodgepodge, and for those who like to experiment in the kitchen, we suggest cooking a spicy or sea hodgepodge.
Solyanka "Piquant"
Ingredients:
- 500 g of fatty meat;
- 250 g of meat products (sausages, sausages, ham);
- 200 g of pickled cucumbers;
- 100 ml sour cream;
- 2 onions;
- 2 tbsp. tablespoons of tomato paste;
- pepper, salt, parsley, lavrushka.
Cook a strong broth from fatty meat. Fry meat products in vegetable oil. Pour fried meat products with broth, add fried onions with tomato paste. Cut the pickles into strips, add to the pan. Next, send pepper, salt, lavrushka to the hodgepodge. Serve ready-made soup along with sour cream, herbs and lemon slices.
Solyanka "Morskaya"
Ingredients:
- 500 g fillet of sea fish;
- 200 g of pickled cucumbers;
- 50 g of seaweed;
- 2 onions;
- 2 carrots;
- 2 tbsp. tablespoons of tomato paste;
- 1/4 lemon;
- bay leaf, pepper, salt, fresh parsley.
Rinse the fish fillets, cook the slightly salted broth. Remove the fish fillet, fry a little. Fry the carrots and onions in tomato paste, pour the broth over the fish fillets, add the vegetables. Next, add seaweed and diced cucumbers to the soup. After a couple of minutes, salt and pepper, add lavrushka. Serve the sea salt jar with sour cream and peeled lemon. Decorate the finished dish with fresh herbs.
