Solyanka: how to cook it

Solyanka team is one of the main Russian national dishes. Despite its popularity, it causes a lot of controversy and disagreement. First of all, it concerns the history of origin of this dish. Solyanka can be cooked on fish, meat and mushroom broth. Everything depends on your taste preferences. Currently, there are a huge number of recipes and methods of cooking saltwort. Which of them to choose? How to cook a soup-hodgepodge so that the husband and children are full and satisfied?

As a basis, broth and cucumber brine are used. So that we can get a tasty and rich hodgepodge team, we must first prepare a good broth. It can be mushroom, fish or meat.

We take pickle from cucumbers, we filter it well and boil it for several minutes. After that, we pour the brine into the broth. At the rate of 1.5 liters of broth, 250-500 ml of brine. Bring it all to the boil. We prepare a hodgepodge of meat without adding root crops.

If you decide that it will be soup on mushroom or fish broth, then crumble into it parsley, celery and carrots. Those who carefully monitor their figure and prefer diet food, for broth can take tap water or fresh vegetables.

Solyanka team on meat broth

To cook a meat solyanku, you need to go to the store and buy there several types of meat products. The most boiled broth is obtained by using lean beef on bone. In sausage you can safely add sausages, sausages, ham, smoked or smoked sausage, cervelat. That is, those meat delicacies that you usually eat. The dish should include not only boiled meat, but also sharp and smoked products from it. 5 liters of broth are: 0.5 kg of beef, 200 g of kidneys, 300 g of various smoked products, 200 g of several types of sausages (spicy, smoked, spicy). The composition and quantity of meat products you can establish independently, being guided by the real needs of the family and the taste preferences of each household. Do not be afraid to conduct culinary experiments. If you and your family have never eaten a meat solyanka, then it's time to taste it.

Solyanka team on fish broth

We present to your attention the classic recipe for salted fish on fish broth. For its preparation, only delicacies are used, including trout, burbot, sturgeon and salmon. It is advisable to prepare a hodgepodge of two or more kinds. For example, you can cook a rich and flavorful broth from 200 g of trout and 0.5 kg of sturgeon. Ready broth you should get about 2 liters. Do not forget to make a roast. To do this, take the average carrot and onions. Grind them, and then put in a frying pan along with the chopped tomatoes (200 g). Put it all in olive oil. Ready fish broth should be filtered and add to it a vegetable dressing. Within 5 minutes, cook the broth over low heat. Then we put in the broth finely chopped olives, pickled cucumbers, several olives and 1 tbsp. L capers.