Solyanka is a rich-flavored soup consisting of a strong broth diluted with cucumber pickle and a dressing. It can be meat, fish, mushroom. By varying the amount of ingredients, you can adjust the thickness and flavor of the dish.
Instructions
Step 1
Solyanka differs from other soups in a very rich taste and less liquid. Often the liquid and thick parts of the hodgepodge are prepared separately and combined 5-10 minutes before serving. To give the finished dish a rich taste, the seasoned hodgepodge can be poured into an earthen pot and heated in the oven. If there is no pottery, heat the soup over low heat without letting it boil.
Step 2
Solyanka broth is cooked from bones, meat, fish or mushrooms, with the addition of roots, onions, salt and peppercorns. After cooking, the broth must be filtered through two layers of cheesecloth. Mushrooms or meat can be removed, sliced and included in the dressing kit.
Step 3
When composing a set for hodgepodge, try to include a variety of products in it. The richer the set, the more interesting the taste of the finished dish will be. For example, for a meat hodgepodge, you can combine boiled beef, fried veal, ham, sausages, smoked or boiled chicken. Cut all the components into small even cubes. Put the meat products in a saucepan, add salted mushrooms and fresh cabbage blanched in boiling water, as well as chopped tomatoes, cucumbers and chopped onions. Pour the products with concentrated meat broth mixed with boiled cucumber pickle and cook the dish for 10-15 minutes.
Step 4
For a rich fish hodgepodge, you will need crayfish, boiled salted fish such as chum or pink salmon, fresh sturgeon. The set can be supplemented with fillets of any white fish. All products are cut, as in the previous recipe, crayfish meat is chopped. Before serving in a hodgepodge, squeeze fresh lemon juice, add olives, capers, chopped parsley, dill, green onions. Be sure to fill the hodgepodge with sour cream. For decoration, you can add a slice of lemon without peel and seeds.
Step 5
For a lean table, you can prepare a mushroom hodgepodge. It is made in a broth of dried porcini mushrooms, boiled with carrots, parsley and celery root. The mushroom hodgepodge is dressed with a mixture of fresh and sauerkraut, stewed in butter, along with tomatoes and onions. Combine the cabbage component with finely chopped salted mushrooms and pour over the hot broth.
Step 6
Mushroom hodgepodge is especially tasty when simmering in the oven. 5 minutes before cooking, put olives into it and pour in freshly squeezed lemon juice or sour kvass. Serve by adding a spoonful of sour cream and some chopped dill to each plate.
