Solyanka meat team with potatoes

A diverse combination of products, savory sweet-sour taste, light sharpness, available ingredients and unearthly aroma of the finished dish - all this is a hodgepodge meat team with potatoes. We offer a step-by-step recipe for this uncomplicated, but very satisfying first one, which today was among the national culinary achievements.

Solyanka is a fairly common today dish of traditional Russian cuisine, which has become the crown in many elite restaurants. You can cook it at home.

Rich soup is permissible to do in fish, mushroom and meat broth, but the most popular is the last option. Its main advantage is that you can cook a dish, in fact, from those products that will be on hand: various sausages, poultry meat, pork, beef or veal, smoked products, etc. will do.

Solyanka meat classic team: a recipe with photos

A quick recipe for a traditional dish with a minimum of ingredients. Solyanka meat classic team: a recipe with photos

Ingredients:

  • 500 g of bones;
  • 200 grams of potatoes;
  • 100 g of smoked meat;
  • 1 medium onion;
  • 3 cloves of garlic;
  • 50 g tomato paste;
  • 100 g salted cucumbers;
  • spice.

Cooking:

  1. Boil the bones, separate the meat and put it back into the broth, adding the chopped potatoes.Boil the meat
  2. The remaining vegetables are finely chopped.
  3. Fry the onions and smoked platter together, adding a paste mixed with garlic 2 minutes after the start of frying. If you want the hodgepodge to be more saturated to taste, pour 2 tbsp to the ingredients. broth and simmer everything on low heat for 10 minutes.Fry onions and smoked platter
  4. Put the ready frying, pickles, spices in the broth and cook on low heat for another 15-20 minutes.Put ready roast into broth

Luxury hodgepodge from leading chefs

This step-by-step recipe will help you prepare a dish as good as those served in expensive restaurants: we will share the secrets that real chefs use.

Ingredients:

  • 300 g of cold cuts (bacon, bacon, milk sausages, ribs, smoked sausage, etc., the more varied the cuts, the better the taste will be);
  • 500 g of meat bones;
  • 200 grams of potatoes;
  • 1 large carrot;
  • 1 onion;
  • 200 g salted or pickled cucumbers;
  • 50 g of tomato paste;
  • 2.5 liters of water;
  • 3 tbsp. l vegetable oil;
  • to taste olives, greens, black pepper, lemon;
  • salt quite a bit (it is better to slightly under-salt because after the “rest” in the fridge the taste will become richer and saltier).

Cooking:

  1. Put a pot of water on the fire and put the bones in it. As soon as everything boils, drain the water and boil it further, adding new water. The meat bones are simmered for about 1.5-2 hours, constantly removing the foam. Then they take out and separate the meat from them.
  2. Strain the broth through several gauze layers (so that the soup does not spoil the small pieces), add the meat cut from the bones. As soon as everything boils, lay out carrots, greens (a whole bunch), potatoes and continue to cook.
  3. While the ingredients are ready, prepare a dressing for the hodgepodge, or, in other words, bress. To do this, finely chopped onions are fried in butter (you can take a mixture of cream and olive), add tomato paste to it and put in the oven for 1.5 hours at 1000C. The surface of the finished refueling should be brilliant. By the way, you can make a bress for the future: it is perfectly stored in the freezer, without losing its taste.
  4. Cut meat platter into cubes. If you are afraid that the hodgepodge will be too fat and "heavy" due to the large number of smoked meats, fry them in a dry frying pan for 2-3 minutes before putting them into the broth. Cucumbers, too, cut into neat bars.
  5. Bress, smoked meat, cucumbers, salt, pepper, lay in the soup for 10 minutes before the end of cooking.
  6. Lemon, olives are cut into thin slices and spread on a plate. Soup is poured on top and decorated on top with leaves of greenery or lemon slices and circles of olives.
  7. Ready first can be seasoned with sour cream with finely chopped greens.

Recipe for piquant hodgepodge

Solyanka is obtained moderately spicy, with a delicious savory taste that olives and pickled cucumbers give it.

Recipe for a piquant classic solyanka with potatoes

Ingredients:

  • 300 g smoked ribs;
  • 600 g of beef on the bone;
  • 300 g sausages;
  • 300 g smoked bacon or smoked sausage;
  • 200 g carrots;
  • 2 onions;
  • 4 pickled cucumbers;
  • 50 g olives;
  • 50 g tomato paste;
  • 4 potatoes;
  • 3 liters of water;
  • salt, spices.

Cooking:

  1. Boil the ribs and the meat on the bone.
  2. Add smoked ingredients to hot broth.
  3. Vegetables chop the same bricks. Save the carrots and onions in butter beforehand; fry the potatoes, too, before they get a golden hue, but separate from the rest of the vegetables.
  4. To the carrots and onions, add the tomato paste and simmer a little. Pasta can be replaced by ordinary tomato ketchup, but note that it will take a little more - because of the less concentrated consistency.
  5. Fried vegetables, sliced ​​cucumbers and olives (leave a few pieces to decorate the dish) add to the broth.
  6. At the end of cooking, add salt and other spices.

Cabbage hodgepodge

The dish is ideal for those who do not like spicy soups with lots of ingredients. Meat can be used any - veal, beef, chicken.

Ingredients:

  • 400 grams of meat;
  • 300 grams of cabbage (fresh or fermented);
  • 400 g potatoes;
  • 2 onions;
  • 50 g tomato paste;
  • 2 carrots;
  • salt, pepper, spices.

Cooking:

  1. Prepare the meat: chop and lightly fry it before cooking.
  2. Finely chop fresh cabbage and onions, grate carrots. Press pickled vegetables to remove excess liquid.
  3. Onions and carrots fry with spices. It is best to fry in butter or olive oil.
  4. Put the meat, cabbage in a saucepan and stew them a little apart from other vegetables (5-10 minutes).
  5. Add chopped potatoes, frying, tomato paste and simmer on low heat until ready.

In the preparation of hodgepodge there are no significant restrictions. You can use the remnants of cold cuts after the holiday feast or what is on hand at the moment, even by-products (for example, pork kidneys). Try to make a hodgepodge to your taste and be sure that it will take its rightful place among your favorite dishes.

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