Solyanka mixed meat with potatoes. Solyanka mixed meat with potatoes and sausage

Dear guests and regular readers of the blog, we are glad to see you in our virtual kitchen.

Today we have collected for you the most delicious, classic and not so recipes for mixed meat solyanka.

Solyanka is our “after-holiday soup.” Can you guess why? 😊

Of course, because on any holiday table there is a whole assortment of sausages, cuts, and smoked meats, which are not always completely eaten.

And so that the good would not be lost, a hodgepodge was invented. Therefore, this soup usually consists of cold cuts that were found in the refrigerator.

And there are a great many recipes! We can say that every housewife prepares hodgepodge in her own way from what she has in the refrigerator.

And yet we dare to offer you some delicious recipes!

Classic thick hodgepodge

Everyone's favorite first course! Whoever tries it, you can’t pull it away by the ears.

Ingredients

• Pork or beef meat
• Boiled, raw smoked sausages, etc.
• Chicken fillet
• Hunter's sausages
• Smoked bacon (or any smoked meat)
• Meat broth - 2 l
• Onion - 200 g
• Pickled cucumbers - 150 g
• Olives with juice - 350 g
• Tomato paste - 2 tbsp. l
• Vegetable oil - 2 tbsp. l
• Butter - 1 tbsp. l
• Lemon juice - 1.5 tbsp. l
• Bay leaf - 2 pcs
• Salt, black pepper - to taste
• Sour cream, herbs, slices of one lemon, olives - for serving

Preparation

According to the recipe, we need broth; for it, you can boil beef and chicken together. We cook according to all the rules - cook for an hour and a half, remove the foam so that the broth is golden, transparent and beautiful.

Add some salt, but a little. When the soup is ready, if it is not salty enough, you can add more. Since we plan to have many more sour and salty ingredients, it is better to add salt at the end.

Cut sausages, smoked meats, etc. into small cubes.

Cut the onion and fry it in a frying pan until golden brown in olive oil with the addition of butter. The taste will be incredible thanks to this! Next we send our cold cuts.

There is no need to fry the meat too much; let it remain juicy. Add tomato paste and mix everything well.

The result is a beautiful and bright roasted meat that smells simply stunning.

All we have to do is fill it with broth. At this stage, you can adjust the density of the future hodgepodge. If you like it thinner, pour in all the broth; if it’s thicker, then you don’t have to pour out some of the broth.

Simmer the chopped cucumbers for three minutes with a small amount of water and also add them to the hodgepodge. This is necessary in order to soften them. If you like crispy cucumbers in hodgepodge, then you can skip this step and immediately throw them into the soup after slicing.

We also add bay leaf, dry chili pepper and ground black pepper. Add lemon juice. It will give the hodgepodge an interesting sourness.

And also now that we have added all the acidic ingredients, it’s time to taste for salt and adjust this parameter to your taste.

Let the soup simmer for 5 minutes.

The olives can be cut into rings or left whole. We cut them into rings, but left a few whole ones for serving.

We also put the olives in the hodgepodge. You can also pour half a glass of the dark water in which the olives were preserved into the hodgepodge. But this is very much for everyone, so add to taste.

After adding the olives, wait until the soup boils confidently again and turn it off.

Solyanka is ready! Serve in portioned plates, with lemon and sour cream, garnished with olives and your favorite herbs.

As you can see, hodgepodge is very easy to prepare. Incredible aroma and taste! Bon appetit to you!

Solyanka meat mix with smoked meats

Very tasty solyanka, watch the video tutorial:

The soup turned out very beautiful and tasty!

Solyanka meat soup with potatoes

Option with potatoes. Why not try it if you like it?

In fact, you can’t spoil this soup with potatoes; it will tolerate any flavor variations and will still be very tasty!

Ingredients

• Beef on the bone – 500g
• Smoked meats – 1kg
• Potatoes - 4 pcs
• Onion - 1 piece
• Carrots - 1-2 pcs
• Pickled cucumbers – 400g + brine
• Salted tomatoes - 1-2 pcs
• Olives - 200 g
• Tomato paste - 3 tbsp. l
• Lemon
• Greens for serving
• Bay leaf - 2 pcs
• Salt, pepper - to taste
• Vegetable oil

Preparation

Boil rich beef broth. Cook for about 1.5 - 2 hours, skimming off the foam.

Then remove the boiled meat from the finished broth, remove it from the bone and cut it. Return the pieces to the broth.

We peel the potatoes, cut them and also put them in the broth.

Chop the onion and carrots and fry in a frying pan until golden, mix with tomato paste.

Chop the cucumbers and also put them in the frying pan, mix everything and fry for 1 minute.

Then pour brine into the frying pan, add chopped salted tomatoes without skin and simmer all together for 10 minutes.

Place the prepared vegetables into the meat broth.

Now it’s the turn of the smoked meats, they need to be chopped into arbitrary pieces, fried until golden brown and also added to the soup.

Check for salt/pepper and cook until the potatoes are done. Add the olives and bay leaves two minutes before they are ready.

Bon appetit!

Solyanka mixed meat with capers

Great recipe, not quite classic, but very tasty!

Ingredients

• Beef – 200 gr
• Turkey – 200 gr
• Smoked chicken legs - 2 pcs
• Hunting sausages – 3 pcs.
• Milk sausages – 2 pcs.
• Ham, boiled and smoked – 50 g
• Smoked sausages – 2 pcs.
• Pickled cucumbers, barrel - 300 g
• Medium sized carrots - 1 pc.
• Onions - 3 pcs.
• Tomato paste – 50 g
• Paprika paste – 10 g
• Bay leaf - 2 pcs.
• Black peppercorns - 1 tsp.
• Vegetable oil - 1 tsp.
• Olives, pitted – 50 g
• Olives, pitted - 50 g
• Capers - 2 tsp.
• Sugar - 1 tsp.
• Sour cream, for serving
• Lemon - 1 pc.
• Parsley, for serving
• Salt, pepper - to taste

Preparation

Let's start with the broth. To do this, put the beef and turkey in a pan, fill it with water and put it on the fire.

We also put the peeled onion, carrots and peppercorns there. No need to add salt.

Cook the broth over low heat for an hour and a half. Don’t forget to remove the foam so that the broth is clear.

While the broth is being prepared, there is time to prepare the filling for the hodgepodge.

Chop the onion and place it in a heated frying pan (or better yet, in a deep saucepan), fry until transparent.

We also cut the cucumbers into small cubes and add them to the onions, and also mix them with tomato paste.

Fry everything together for another 2-3 minutes.

At this stage, you can add about 100 ml of brine to the onions and cucumbers (this is optional). We also add two ladles of broth so that the contents of the pan are not fried, but stewed. Add sugar and stir well.

Leave to simmer over low heat for 15 minutes.

During this time, chop all the meat ingredients into cubes, sausages and sausages into circles. Remove the skin from the smoked chicken and cut it into pieces.

Remove the boiled meat from the finished broth and cut it into pieces.

First add tomato-cucumber dressing, bay leaf, then meat to the broth.

Let the hodgepodge boil, cook for 2 minutes and turn off.

Chop the olives and olives as desired and add them to the prepared soup.

Salt and pepper at the end. It is advisable to let the soup brew for 20 minutes.

Serve with sour cream, lemon and herbs! Yummy!

Meat solyanka with cabbage and mushrooms

A very appetizing variation of solyanka, thick and rich with delicious salted mushrooms and cabbage. Try it!

Ingredients

• Beef – 1kg
• Chicken thighs without skin – 0.5 kg
• Ham – 150g
• Any sausages – 150g
• Fresh cabbage – 300g
• Salted mushrooms – 100-150g
• Pickled cucumbers – 150-200g
• Cucumber brine 200-300ml
• Tomato paste - 2 tbsp. l
• Small tomato - 50-70g
• Onion - 1 pc.
• Olives – 50-100g
• Capers – 1 tbsp
• Salt/black pepper/allspice - to taste

Preparation

First, cook the beef broth for 1.5 hours over low heat. It will be delicious if the beef has fat.

Add the chicken 40 minutes before the broth is ready.

When the broth is ready, take out the meat and disassemble it into appetizing pieces.

We also grind ham and sausages (instead, you can take any other meat products - boiled or raw smoked sausage, smoked meats, sausages).

Fry them with tomato paste and onions and add to the boiled meat.

We chop the cabbage not very finely and also put it in the pan.

Next we add salted mushrooms. If they are not too large, then you don’t have to cut them.

Cut the cucumbers into slices, add a spoonful of capers, pitted olives, and finely chopped tomato.

Bring our broth to a boil, pour the brine into it.

Pour broth over all ingredients. Solyanka already looks amazing, it is really very thick and appetizing.

All that remains is to check for salt and pepper to taste.

Bring the hodgepodge to a boil, reduce the heat to low and simmer for 15 minutes until the cabbage is cooked.

Serve with sour cream, herbs, lemon. This is such a bold recipe for those who love experiments!

Here is a selection of solyanka recipes, in some ways they are similar, but in others they are completely different.

Any recipe can be modernized and the ingredients you need can be added or removed.

Eat hodgepodge for your health and come back to us for new delicious recipes!

Step-by-step recipes for hearty and flavorful meat soup with potatoes

2017-10-11 Liana Raimanova

Grade
recipe

3364

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

13 gr.

Carbohydrates

6 gr.

174 kcal.

Option 1. Solyanka with meat and potatoes - original recipe

A nutritious, satisfying, aromatic and tasty first course - meat solyanka with potatoes. Few housewives dare to prepare such soup on their own, considering the dish to be restaurant-quality. In reality, there is nothing complicated about making hodgepodge. The classic recipe includes at least three types of meat products and a rich meat broth.

This version uses ribs, veal and smoked brisket. You can replace them with any meat on the bone, ham, chicken, sausage, frankfurters or small sausages.

Ingredients for the broth:

• water - 3 liters;
• 5 pork ribs;
• veal fillet - 350 grams;
• onion head;
• 1 carrot;
• 1 parsley root;
• bay leaf - 2 leaves;
• 6 peas of allspice.

To the hodgepodge:

• potatoes - 5 tubers;
• 3 pickled cucumbers;
• onion head;
• carrot - 1 piece;
• 30 ml vegetable oil;
• 30 grams of tomato paste;
• 200 smoked meat (beef brisket);
• 8-10 olives and one lemon.

Step-by-step recipe for hodgepodge with meat and potatoes

Step 1:
Cook the broth: place pork ribs and veal in a deep saucepan. Add peeled vegetables and parsley root. Add bay leaf and allspice. Pour in three liters of water. Wait for it to boil, skim off any foam that has formed, and cook over moderate heat for at least an hour. A few minutes before cooking, add salt. Using a slotted spoon, remove all meats and vegetables from the broth and strain.

Step 2:
Peel and chop the onions and carrots, place in the heated oil in a frying pan, fry, stirring, for 5 minutes.

Step 3:
Add diced cucumbers to the sautéed vegetables and simmer for four minutes.
Add tomato paste, stir, soak for another 3 minutes.

Step 4:
Place the previously prepared broth over moderate heat and let it boil. Add diced potatoes and cook for a little less than half an hour.

Step 5:
Separate the meat from the ribs, cut the veal into small cubes, place in a frying pan, and fry slightly.

Step 6:
Add diced smoked brisket, fried meat, and sautéed vegetables to the soup. Simmer everything together after boiling for 8-10 minutes.

Step 7:
Add salt, turn off the heat and leave for half an hour.

Solyanka must be served hot, poured into portioned plates and garnished with olive halves and lemon slices. You can put fresh sour cream and finely chopped herbs in bowls nearby.

Option 2. Quick recipe for hodgepodge with meat and potatoes

Yes, the traditional solyanka recipe assumes that it will take a lot of time to prepare the dish. But there are many ways to quickly cook hot food, for example, with smoked meat, sausage and potatoes. The dish according to this recipe is no less tasty and aromatic. Don't have time to stand at the stove? This recipe is for you.

Ingredients:

• potatoes - half a kilogram;
• 300 grams of boiled sausage;
• 200 grams of smoked pork ribs;
• carrots - 1 piece;
• onion - 1 piece;
• pickled cucumbers - 3 pieces;
• laurel leaf;
• spice for vegetable dishes, ground paprika - one teaspoon each;
• 5 grams of black pepper and salt;
• 40 grams of tomato paste;
• vegetable oil - 3 tablespoons;
• parsley - 3 stalks.

How to quickly prepare hodgepodge with meat and potatoes:

Step 1:
Place a bay leaf in a saucepan with three liters of water and wait until it boils.

Step 2:
Place peeled, washed and diced potatoes into boiling water.

Step 3:
Fry the diced carrots and onions in oil for about ten minutes until softened.

Step 4:
Add sausage and cucumbers, cut into small slices, divided ribs, and fry for a few minutes.

Step 5:
Add the pasta to the sauté, add paprika, black pepper, add a little salt if desired, and simmer for 12 minutes.

Step 6:
Place the fried potatoes in a saucepan with the prepared potatoes and boil for about ten minutes.

Let the soup sit before serving and sprinkle with parsley.

Option 3. Solyanka with meat, potatoes and cabbage

All sorts of vegetables, most often cabbage, are often added to the mixed meat soup with potatoes. Solyanka prepared in this way turns out not even to be a soup, but a second dish - thick and rich.

Ingredients:

• meat (pork or beef) - 300 grams;
• potatoes - 5 pieces;
• cabbage - half a fork;
• 1 carrot;
• sunflower oil - 20 ml;
• onion - 2 heads;
• tomatoes - half a kilogram;
• universal seasoning - 1 teaspoon;
• salt - 5 grams;
• dill - 5 sprigs.

Step 1:
Place the diced meat in a deep cast iron pan and fry in oil for 20 minutes.

Step 2:
Fry peeled and finely chopped carrots and onions in a frying pan until golden. Remove vegetables to a plate with a slotted spoon.

Step 3:
Place the diced potatoes in the same frying pan and fry for a few minutes over medium heat. Then cover with a lid and cook over low heat until softened.

Step 4:
Add shredded cabbage to the meat and fry for eight minutes.

Step 5:
Add potatoes, diced tomatoes, add spices and salt.

Step 6:
Mix everything thoroughly and cook over medium heat under the lid for 30 minutes.
Leave the solyanka for half an hour and serve in plates, garnished with dill sprigs.

At the stage of mixing all the ingredients, you can add boiled water in the desired amount, then you will get a delicious rich soup.

Option 4. Solyanka with meat and potatoes in a slow cooker

Solyanka prepared in a slow cooker turns out tasty and aromatic, as if stewed. Another good thing about the recipe is that it does not require continuous presence.

Ingredients:

• a small piece of young beef;
• 6 smoked sausages;
• 6 small potato tubers;
• 1 onion;
• 3 pickled cucumbers;
• bay leaf - 1 piece;
• 40 grams of tomato paste;
• half a pack of spices for vegetables;
• pitted olives - 5 pieces;
• 3 stalks of dill;
• 25 ml vegetable oil;
• half a lemon.

How to cook - step by step recipe

Step 1:
Fill the multicooker container with water, add the washed beef and bay leaves, and cook in the “cooking” or “soup” mode. When the beef is tender, place it on a separate plate, cool, and strain the broth.

Step 2:
Return the broth to the bowl, add the diced potatoes, and cook until softened.

Step 3:
Fry the peeled and diced onions and carrots on the stove in a frying pan for ten minutes.

Step 4:
Remove the sausage from the casing and cut into cubes.

Step 5:
Add the diced cucumbers to the vegetables at the same time as the sausages and fry for another eight minutes. Add tomato paste and simmer for another eight minutes.

Step 6:
Cut the beef and place it in a container with the potatoes. Add frying, seasonings, add salt and boil for about 15 minutes.

Step 7:
Turn off the multicooker and leave the soup to steep for half an hour.

Step 8:
Pour into plates, sprinkle with herbs and garnish with olives and lemon slices.

In this recipe, as in any other, you can additionally use other meats or sausages.

Option 5. Solyanka with chicken and potatoes

Solyanka is good because you can use any meat to prepare it - whatever is currently in the refrigerator. Chicken is no exception; it makes a dish just as appetizing and tasty.

Ingredients:

• 3 chicken drumsticks;
• 4 potatoes;
• carrot - 1 piece;
• half a head of onion;
• 5 salted gherkins;
• garlic - 4 cloves;
• laurel - one leaf;
• 1 handful of olives;
• Tomato paste - 20 grams;
• 250 grams of smoked and boiled sausage;
• half a lemon;
• 5 grams of salt;
• a teaspoon of black pepper;
• 4 stalks of any greenery;
• vegetable oil - 15 ml.

How to cook - step by step recipe

Wash the chicken legs. Place the drumsticks in a saucepan, add three liters of water, add a bay leaf, and cook for a little less than half an hour after the water boils. Remove the drumsticks from the container and cool.

Step 2:
Cut the gherkins into slices and fry in a frying pan in a small amount of oil.

Step 3:
Cut the onion into half rings, peel the garlic, squeeze through a garlic press, add to the gherkins.

Step 4:
Separately, fry the diced carrots until light brown.

Step 5:
Fry the diced smoked and cooked sausage in a clean frying pan for two minutes.

Step 6:
Peel, wash, cut the potatoes and place in boiling chicken broth, cook for 20 minutes.

Step 7:
Add fried gherkins, onions and carrots. Add pasta, sausages, and deboned chicken. Cook everything together after boiling for about 15 minutes.

Step 8
Remove the soup from the stove and let it brew.

Don’t forget to add olives and lemon, as well as fresh herbs, to the plate with hodgepodge. Bon appetit.

Solyanka is a dish that came to us from our ancestors. Many perceive it as festive. Indeed, a hearty, delicious meat solyanka will be an ideal treat for any holiday table. How is hodgepodge prepared?

Traditional recipe

Ingredients	Quantity
water -	2.5 liters
pork ribs -	250 g
potatoes -	5 pieces.
veal -	150 g
smoked meat -	250 g
bulbs -	1 PC.
carrots -	1 PC.
pickled cucumber -	2 pcs.
tomato paste -	three tablespoons
vegetable oil -	2 tablespoons
garlic -	3 cloves
pepper and salt, spices, lemon -	taste
Cooking time: 120 minutes	Calorie content per 100 grams: 75 Kcal

Solyanka is a nutritious and satisfying dish. It can successfully replace both the first and the second. The classic solyanka recipe requires three types of meat. You can add any sausages, sausages, ham, meat on the bone, ribs, sausages to the soup. The basis of the dish is a strong meat broth. This is what Solyanka is famous for.

Step-by-step recipe for mixed meat hodgepodge with potatoes:

Before serving, the soup is decorated with lemon and olives.

Solyanka mixed meat with potatoes and sausage

There are a lot of solyanka recipes, mostly this dish requires a long cooking time. But there is also a recipe that is suitable if you have unexpected guests. You can quickly prepare hodgepodge with potatoes and sausage. The ingredients you will need:

• half a kilogram of any meat products (ribs, sausages, frankfurters):
• one carrot;
• five potatoes;
• two onions;
• two pickled cucumbers;
• Bay leaf;
• lemon, olives, sour cream for decoration.

Cooking time – 45 minutes.

Calorie content – ​​35 kcal per 100 grams.

The amount of ingredients is calculated for two and a half liters of water.

Cooking method:

1. Diced potatoes are poured into boiling water.
2. Onions and carrots are fried in vegetable oil.
3. Cucumbers are cut into strips, sausage is cut into small pieces.
4. Sausage and tomato paste are added to the fried onions and carrots; cucumbers are added at the end and simmered for several minutes.
5. The finished dressing is added to boiling water with potatoes.
6. Add pepper, bay leaf and herbs to the soup and boil for at least 10 minutes.

Let the soup sit for a bit before serving.

Recipe for meat solyanka with potatoes and cabbage

You can add any vegetables to vegetable hodgepodges with meat. Most often this dish is prepared with cabbage. For cooking, you can use any sausage products.

Ingredients:

• head of cabbage:
• 400 g meat;
• 400 g of any sausages or sausages;
• one carrot;
• four tomatoes;
• two onions;
• spices.

Cooking time – 55 minutes.

The calorie content of the dish is 68 kcal per 100 grams.

Recipe step by step:

1. The meat is cut into cubes and fried in sunflower oil. If you use beef for soup, you need to simmer it longer to make the meat softer.
2. The onion is finely chopped, the carrots are grated on a fine grater, all ingredients are added to the meat and fried.
3. Cabbage is chopped and added to meat with vegetables. As soon as it becomes smaller in volume, add tomatoes to the frying pan. They must first be peeled. To make the peel come off easier, you need to make cuts and put them in boiling water. After the tomatoes are scalded in boiling water, the peel will come off easily.
4. You need to pour a little water into the frying pan and simmer for at least ten minutes.
5. Sausages or sausage are cut into small pieces and added to stewed vegetables. The dish is stewed until the cabbage is ready.
6. At the end of cooking, add herbs, bay leaves and pepper.

Solyanka with cabbage can even be prepared in the oven. For this recipe you will need:

• 400 g pork;
• head of cabbage;
• one carrot;
• two onions;
• two tablespoons of tomato paste;
• spices, vegetable oil.

Cooking time: 60 minutes.

Calorie content – ​​78 kcal per 100 grams.

The dish is prepared in a large pot. The pork must be cut into cubes and fried over the highest heat for five minutes. The onion is finely chopped and fried along with the meat. The meat and onions are placed in a pot, shredded cabbage and grated carrots are added there. Vegetables and meat are mixed with tomato paste. The dish is prepared in the oven for 40 minutes.

Multicooker recipe

Solyanka, cooked in meat broth in a slow cooker, is prepared without any hassle and turns out very satisfying and tasty. To prepare the dish you will need:

• 400 g smoked meat products. These can be sausages, sausages and smoked ribs;
• half a kilogram of pork or beef;
• potatoes - five pieces;
• two onions;
• four pickled cucumbers;
• one tablespoon of tomato paste;
• bay leaf, spices;
• olives.

Cooking time: three hours.

Calorie content – ​​75 kcal per 100 grams.

The meat is washed, cut into pieces and placed in a slow cooker. Two and a half liters of water are added to the bowl. The dish is prepared for two hours in stewing mode. Ten minutes after boiling, potatoes are added to the broth. At the end of the time, the broth needs to be cooled, the meat should be cut into small pieces and mixed together with the sausage and sausages.

Onions and carrots are fried in vegetable oil in baking mode for seven minutes, olives cut into slices and slices of pickled cucumbers are also added. Tomato paste, sausages and meat are added to the sauteing. Everything is poured with broth and cooked in baking mode for 20 minutes.

In order for the hodgepodge to turn out perfect, you need to follow a few simple tips:

1. Solyanka is good because you can use any type of meat and sausages to prepare it. The most delicious is hodgepodge, which includes at least three types of meat.
2. Mushrooms will add a special flavor to the dish. They can be used either salted or dried.
3. Solyanka can be prepared as a first or second course. If it is meant as a soup, then the meat hodgepodge is cooked with the addition of potatoes. If the dish is to play the role of a second dish, then it is cooked with vegetables and made thicker, like a stew.
4. You need to add the ingredients in order. The next component is added only when the previous one boils.
5. The dish should be cooked over low heat. You can't let it boil too much. This will cause the pieces to become very boiled and the hodgepodge to turn into puree.
6. Salty ingredients and tomato paste should not be added to the soup early. They stop the cooking process. This will cause the potatoes to remain tough. It is recommended to pre-simmer cucumbers with tomato paste separately.
7. It is customary to add olives to hodgepodge. But few people know that it is not the olives themselves that give the taste, but their pits. It is recommended to put whole fruits in the soup rather than cutting them into pieces.
8. The broth should be cooked only with naturally smoked meat products; those cooked with liquid smoke can ruin the taste of the soup.
9. Lemon should be added to the soup only before serving, otherwise the taste will be sour.
10. Before serving, the hodgepodge should sit for at least half an hour. This will make the soup more flavorful and rich.

Mixed meat hodgepodge with potatoes is an amazing dish that can not only become the first and second on our table, but also serve as a decoration for a festive dinner.

In fact, the classic meat solyanka is prepared without potatoes. If desired, it can be thickened with flour. But who said that you need to scrupulously adhere to all the rules? After all, some people simply cannot imagine soups without potatoes! In addition, solyanka with potatoes turns out even more satisfying than regular one. And the recipe is very simple and quick. And may the guardians of the canons forgive us! In the end, the main thing is that the eaters like it!

The benefits of hodgepodge

Solyanka is considered a very tasty soup. Is there any benefit to it? After all, it is quite fatty and spicy - this is not something that is recommended to be eaten daily. Of course, it matters which recipe you choose. Depending on the set of products, the benefits of hodgepodge may increase or decrease. But in general its advantages are:

• it fills you up for a long time - after such a lunch you don’t feel the urge to have unhealthy snacks;
• it is boiled with meat, which means it contains a lot of protein;
• pickles are rich in vitamins and minerals.

There is a recipe for solyanka with cabbage. By adding this vegetable to your soup, you enrich it with vitamin C.

Meat hodgepodge is a dish that is healthy in moderation. Firstly, smoked foods are added to this dish, which cannot be called healthy food. Secondly, the soup comes out salty - excess salt still harms the body. And finally, this is a fairly fatty and high-calorie dish. By consuming it regularly, you can gain weight.

Recipe for solyanka with potatoes

This hodgepodge is good to prepare when you already have cooked broth. It can be prepared with any meat - beef, pork, chicken, turkey. If you used several types of meat for the broth, it will turn out even tastier.

Cooking time: 30 minutes.

Number of servings – 8–10.

Compound:

• 2.5 liters of meat broth;
• 2 pickled cucumbers;
• 500 g of sausages, boiled pork, sausages, cooked tongue, boiled chicken stomachs, etc.;
• 300 g lean ham;
• 300 g smoked chicken wings or legs;
• 1 tbsp. l. olive (or refined sunflower) oil;
• 3–4 potatoes;
• 1 tbsp. l. butter;
• 1 carrot;
• 1 onion;
• 1–2 bay leaves;
• 2 tbsp. tomato paste;
• 1 lemon;
• 50–100 g olives;
• salt, pepper, herbs - to taste.

Let's master the recipe:

1. Place the smoked chicken into the boiling broth. If you used chicken legs, tear the meat off the bones into small pieces. The wings can simply be cut at the joints into 3 parts.
2. Finely chop the onion. Grate carrots and cucumbers (you can cut cucumbers into cubes, carrots into thin strips). Sauté onions and carrots in a mixture of vegetable and butter (3-4 minutes). Add the cucumbers and fry for another 3-4 minutes. Add tomato paste, pour in a little broth and simmer for a couple of minutes.
3. While the vegetables are stewing, add diced peeled potatoes into the pan after the chicken and cook until half cooked (6-7 minutes).
4. Cut the meat products into cubes or strips.
5. Put sautéed vegetables with tomato paste, chopped olives and chopped meat products into a saucepan with broth and potatoes. Add pepper and bay leaf.
6. We will simmer the soup over low heat for 10 minutes. Then we’ll try it - maybe we need to add more salt?
7. Let the hodgepodge brew for 15–20 minutes and serve. Place a slice of lemon on each plate.

Step 1: Prepare the potatoes.

First, wash the potatoes to remove dirt and sand. Remove the peel from the tubers, along with the growths, and cut out the eyes, if any, with the tip of a knife. After cleaning, be sure to rinse the vegetables thoroughly again, because there is always soil stuck to them.
Place washed and peeled potatoes on a cutting board and cut into small cubes. Beginner housewives often make the mistake of making vegetable pieces too large, so be careful.

Step 2: Prepare the onion.

Remove the skins from the onion; I find it more convenient to first cut the vegetable into halves. Cut the peeled onion into small cubes. It is best to make longitudinal cuts first, and then transverse ones, and not vice versa.

Step 3: Prepare the carrots.

Wash the carrots, just like the potatoes, peel them and rinse with water again. Grind the vegetable using a grater. But you can also cut it into thin strips if you know how to do it and are confident in your abilities.

Step 4: Cook the potatoes.

Let's start cooking the soup so as not to waste time. First, place the pan with the required amount of water in it on the gas. Bring to a boil and pour in the potato pieces. Cook everything over medium or low heat for 15 minutes. While the potatoes are cooking, start preparing the other ingredients.

Step 5: Prepare the cucumbers.

Cut the pickled cucumbers into strips, as in the classic version, or simply into small cubes. It all depends on your taste and desire. But under no circumstances cut the cucumbers very large, as is the case with other ingredients. I repeat once again that large pieces in hodgepodge are not acceptable.

Step 6: Prepare deli meats.

Remove thin skin from sausages and sausages. Do this anyway, whether the casing is natural or not.


Cut deli meats into small pieces. It will be very great if you find smoked or boiled meat for soup; you can simply chop it and tear it into fibers. The main thing is to avoid getting any bone fragments or hard, hard-to-chew cartilage, blood vessels, or veins.

Step 7: Prepare the roast for the soup.

Heat a little vegetable oil in a frying pan. And first fry the onion in it until transparent, and then add the carrots and cook everything together some more 2-3 minutes, remembering to mix. Next, add deli meats and a variety of smoked meats to the frying pan. Stir and cook still over medium heat. 2-3 minutes, or until a light crispy crust appears on them. Then add tomato paste and a little, literally a ladle, of broth from the pan. At this stage, salt and pepper everything to taste. Mix well again, add pickled cucumbers and simmer over low heat for about 7-9 minutes. Don't forget to stir the contents of the pan occasionally with a spatula.

Step 8: Cook hodgepodge with potatoes.

While preparing all the other ingredients, the potatoes should have had time to cook, so just add the dressing stewed in tomato paste to the pan with them. Add a couple of bay leaves, pepper and salt again to taste and necessary. Mix the contents of the pan well and cook over low heat for a little less 7 minutes. If you want to add dried herbs, then you need to do this now, if fresh, then after you remove the soup from the heat.
After the hodgepodge is cooked, cover it with a lid and, turning off the heat, let it brew for a while. 10-15 minutes. I would like to note that many housewives claim that olives and a little lemon should be added right now, but I usually put these ingredients in portioned bowls with soup.

Step 9: Serve the hodgepodge.

Place the finished hodgepodge on plates and season with sour cream to taste, and be sure to add slices of lemon, olives and black olives. That's all, place bowls of soup on the table and invite everyone to have lunch, and also enjoy the aromatic soup from meat delicacies yourself.
Bon appetit!

If the tomato paste is very sour, don’t be upset, just add a little regular granulated sugar to it.

Combined hodgepodge can also be prepared from delicacies made from poultry and even fish.

I often see recipes where it is recommended to add pickled champignons to such a hodgepodge; they are also fried along with other ingredients, adding tomato paste.

To make the soup richer, use ready-made meat or vegetable broth.