Solyanka is a traditional Russian dish loved by many with a rich sour-spicy taste. It can differ in a set of products and even in consistency - soups and main dishes cooked in a pan are under the same name. True connoisseurs will surely like a variety of eggplant hodgepodge, they can be served immediately after cooking or prepared for future use.
Mushroom solyanka with eggplant: a step by step recipe
Rich and delicious soup with dried mushroom broth. Eggplant will give it additional shades, the proportions of spices can be changed at will. Solyanka should be cooked in winter and autumn, it warms up perfectly, invigorates, and provides a feeling of satiety for a long time. The nutritional value is high, there are at least 350 calories in 100 g of soup.
Ingredients:
- 2 liters of water or vegetable broth;
- 250 g fresh champignons;
- 100 g of any dried mushrooms;
- 400 g of tomatoes in their own juice;
- 1 large young eggplant;
- 1 onion;
- 1 carrot;
- 2 cloves of garlic;
- 100 g pitted olives;
- 100 g black olives;
- 4 tbsp. l. vegetable oil;
- 50 g prunes;
- salt;
- freshly ground black pepper;
- a few slices of lemon;
- sour cream;
- fresh parsley and dill.
Pour boiling water over the dried mushrooms and leave to swell. Wash and peel vegetables. It is not necessary to remove the skin from young eggplants, if the fruit is overripe, it is better to remove the hard skin. Grate the carrots, chop the onion and garlic, cut the eggplants into cubes, the mushrooms into thin plastics.
Pour water or vegetable broth into a saucepan, add the soaked mushrooms together and liquid. Bring mixture to a boil, reduce heat. Heat vegetable oil in a frying pan, add onion and, stirring, fry it until transparent. Arrange the garlic, carrots and eggplants, continue simmering until the vegetables are tender. Add canned tomatoes, mix, heat for a few more minutes. In conclusion, put mushrooms and finely chopped prunes in a pan, mix, hold on fire for no more than 5 minutes.
Put the contents of the pan into a saucepan, cook for about 7 minutes. Add olives and olives, finely chopped herbs, pepper, salt. Keep on fire for 5 minutes, turn off the stove, cover the hodgepodge with a lid and let it brew a little. Pour the soup into heated bowls, put a slice of peeled lemon and a spoonful of sour cream in each. Sprinkle with freshly ground black pepper if desired. Serve the hodgepodge hot, topped with rye or cereal bread.
Solyanka with meat set: classic version
Appetizing soup with eggplant, pickles and spices, complemented by smoked meats and other meat delicacies. You can serve it right after cooking, but the heated hodgepodge is also very tasty.
Ingredients:
- 1 liter of meat broth;
- 250 g eggplant;
- 3 pickled cucumbers;
- 2 medium onions;
- 3 tbsp. l. concentrated tomato paste;
- 1 tbsp. l. lemon juice;
- 100 g ham;
- 100 g of hunting sausages;
- 100 g sausages;
- 100 g pitted black and green olives;
- salt;
- vegetable oil for frying;
- red and black ground pepper.
Peel the eggplants, cut into pieces, soak in salted cold water for half an hour. Place prepared vegetables in a colander and rinse with clean water.
Finely chop the pickles and onions, chop the dried eggplants in the same way. Put everything in a pan with heated vegetable oil, stirring, fry until soft. Add tomato paste diluted in half a glass of water and lemon juice. Stir, simmer for 10-15 minutes over low heat.
Bring the broth to a boil, lay out the stewed vegetables and meat products, cut into small pieces. Reduce heat, cook for 5-7 minutes. Add olives, salt and pepper. Cook the hodgepodge for another 5 minutes, turn off the stove and leave the soup for a while under the lid. Pour it into warmed-up plates, add sour cream and finely chopped dill.
Solyanka in a pan: simple and satisfying
A peculiar mix of the first and second courses. During the cooking process, vegetables are well saturated with juice, acquire a rich, bright taste. Solyanka is easy to make at home, it can be stored in the refrigerator, reheating immediately before use.
Ingredients:
- 1.5 kg of fresh white cabbage;
- 2 eggplants;
- 1 large juicy carrot;
- 1.5 kg of beef (pulp);
- 1 onion;
- 2 medium-sized ripe fleshy tomatoes;
- tomato paste;
- fresh herbs (dill, parsley, celery);
- refined vegetable oil for frying;
- salt and pepper to taste.
Rinse the beef, dry it, cut off the films and excess fat. Chop the meat into cubes and fry in a deep frying pan in a little vegetable oil. Pour in water (it should completely cover the meat), simmer until the beef is soft. Wash the eggplants, cut in half lengthwise, salt and leave for half an hour. When the vegetables are juiced, rinse them under running water and pat dry with a paper towel.
Pour some oil into a separate frying pan, fry finely chopped onions and carrots, grated on a coarse grater. Arrange the vegetables, fry the diced eggplants. When tender, return the carrots and onions to the pan. Pour the tomatoes over with boiling water, remove the skin, coarsely chop the pulp and add to the vegetable mixture in a frying pan. Put tomato paste diluted with warm boiled water and finely chopped cabbage there. Season with salt and pepper. While stirring, simmer until tender, if the liquid evaporates quickly, add more boiled water.
Try the ready-made hodgepodge, add salt if necessary. Arrange the dish on heated plates, sprinkle each portion with freshly ground black pepper and finely chopped herbs. Serve with rye bread.
Solyanka with eggplant and cabbage for the winter: step-by-step cooking
Such a blank is absolutely universal. It can be served as a cold snack, added to a vegetable stew, heated in a frying pan and served with meat or fish as a side dish. By diluting the contents of the jar with water, it is easy to get a delicious rich soup - and this is only 5-7 minutes. You don't need to keep canned food in the refrigerator, but you can put it in a pantry or other cool, dark place.
Ingredients:
- 1 kg of young eggplants;
- 3 kg of white cabbage;
- 2 kg of any mushrooms;
- 1 kg of onions;
- 500 g tomato sauce;
- 500 g beans;
- 1 kg of carrots;
- 100 ml of table vinegar;
- 300 ml of refined vegetable oil;
- salt;
- ground black pepper.
Wash the mushrooms, cut them into slices, put them in a saucepan and cover with cold water. Bring everything to a boil, reduce heat and cook for 15 minutes. Any kind of mushroom will do, both fresh and frozen. In a separate saucepan, boil the beans until half cooked; to speed up the process, you can soak them in water in advance.
Remove the upper sluggish leaves from the cabbage, cut the stumps. Finely chop the head of cabbage, grate the peeled carrots on a coarse grater, cut the onion into half rings, and cut the eggplant into cubes. Place all vegetables in a large saucepan and place on the stove. Add refined vegetable oil and beans, stir. Pour in tomato juice. If using a concentrated paste, dilute it with warm boiled water. When the vegetable mixture boils, add salt and ground black pepper to taste, if desired, add a little sugar. Cook everything for about 45 minutes over low heat, uncovered.
Throw the boiled mushrooms in a colander, let the liquid drain. Put mushrooms with vegetables, stir, simmer for another 15 minutes. Finally, add vinegar, mix well. Spread the hot hodgepodge over sterilized jars, tighten the lids. Place the containers on a towel with their bottoms up, wrap them with a blanket and leave to cool completely.
