Solyanka (Selyanka) is a spicy soup. Homemade hodgepodge should include at least five types of meat. No other restaurant dish can compare with such a soup. And with its aroma, this dish will make all relatives and neighbors forget about their affairs.
It is necessary
-
- bone stew for broth (their number is chosen arbitrarily);
- 100 g sausages;
- 100 g boiled pork;
- 100 g raw pork fillet without lard;
- 100 g raw beef tongue;
- 100 g of boiled chicken;
- half a lemon;
- one large onion;
- two medium carrots;
- 200 g butter;
- head of garlic;
- 100 g olives
- 100 g capers;
- 100 g of fresh mushrooms;
- 3 liters of water;
- sour cream;
- ground pepper
- salt
- greens are chosen to taste;
- large saucepan
- portioned ceramic pots
- frying pan.
Instructions
Step 1
Place a pot of water on the stove. Put the stew in it and salt. Leave it to simmer for an hour and a half until tender. In the meantime, start preparing the other components of the hodgepodge.
Step 2
Cut all available food into thin strips except olives and lemon. Try to keep each straw no more than two centimeters long and five millimeters wide and thick. This will have a positive effect on the look and taste of the soup.
Step 3
Remove the bones from the broth and slice off the meat. Cut it into strips and set aside. Put the mushrooms in the broth.
Step 4
Melt two or three tablespoons of butter in a skillet. Fry the carrots and onions in it until golden brown. At the same time, dip the chopped tongue and pork into the saucepan. Then start preheating the oven, the hodgepodge will become even tastier in it.
Step 5
Cut the zest off the lemon, cut it into slices and dip into the soup.
Step 6
After the lemon, fold the chopped capers and sausages into a saucepan. Then stir and add the onion and carrot stir-fry to the soup. When the soup starts to boil again, dip the whole olives, boiled pork and boiled chicken into it. After a minute, add the chopped garlic, herbs and all the seasonings. Then immediately remove the pan from the heat.
Step 7
Pour the hodgepodge into portion pots and place them in a preheated oven for ten minutes. After this time, the soup will be ready. It can be served directly in pots to the table, seasoned with sour cream.
