The recipe for the national team of saltwort.

The recipe for the national team of solyanka is popular and we love the Russian people. Few know that in fact it is a tavern dish of Russian cuisine and was formerly called "village", namely, as a derivative of the word "rural". Solyanka homemade is a kind of winged expression, which implies a mixture of a large number of ingredients. Rural residents used to simply take various leftovers of foodstuffs and cook soup from them.

The recipe for the team's saltwort is a kind of work of art, because you can not allow the slightest mistake in the process of its preparation. Although now every housewife often cleans and adds ingredients based on her own taste. The recipe for the national team of Solyanka underwent changes with the course of time. But it always remained the dish that every self-respecting restaurant and cook was proud of.

If you do not know how to make a hodgepodge of mixed meat, then this is not a problem. Here is one option: you need to prepare 250 grams of meat bones, 50 grams of ham, 100 grams of meat (pork or beef), 50 grams of sausages, 1 onion, olives and olives, tomato paste, 2 pickles, 2 tablespoons of sour cream, 1/4 part of ilmon, bay leaf, pepper and greens. You can change the ingredients depending on what your family likes.

Now you can start cooking. At the very beginning of preparing a rich broth. Meat and bones are put in cold water to get a more boiled broth, or in hot water, if you want the meat to be juicier. When the water boils, you need to remove the foam and reduce the heat. Now in the pan you can put sausages and ham, previously cut into cubes. When the broth is cooked, let it be slightly infused, and then from it it is necessary to take out the meat and finely chop it. Also remove the meat from the bones and do the same with it. All this meat needs to be put back into the pan and put it back on the gas again. Now you can pour a little water into the pan, if it seems that it is not enough.

As for onions, it can be prepared in different ways. Some prefer to finely chop it and fry it a little in butter with the addition of tomato paste and stew it all for 10 minutes, while others just throw the onions into boiling broth. So, the onion is sent to a pan, now you can work with pickles. They need to be washed and cut into small cubes, then add to the broth. Next, the recipe for the national team of solyanka provides for the addition of bay leaf, pepper and salt to taste. The dish is cooked for another 10 minutes. Then, when the hodgepodge has already been cooked, it is necessary to add olives, olives, finely chopped herbs and lemon juice to it. When serving on the table top is placed sour cream.

And here is another recipe for a solyanka of the national team, which undoubtedly will be enjoyed by true gourmets. It is necessary to take a piece of veal with a bone, pork without bone, smoked bacon, three chicken drumsticks, a veal heart, a slice of fat, sausage, two onions, two tomatoes, a frozen vegetable mix, frozen mushrooms, two potatoes, one pickled cucumber, a can of olives, greens , Condiments, salt. You need to start cooking with the broth. In one pan it is necessary to put cooked bones and meat, and veal heart to another. All this is brought to a boil, the foam is removed, after about an hour and a half broth and heart are ready. Now all the meat needs to be got from the pan and cut into elongated brusochki. Meat is also removed from the bones. The heart needs to be cut into a separate bowl. All this is returned to the broth, the same goes to the diced potatoes. Broth is cooked before potatoes are cooked. In the meantime, you can fry the lard in a skillet, take it out and fry the onion, diced, with the remaining oil. Then tomatoes, salt, spices, dried basil and celery, bay leaf and paprika are added to the same place. The tomato-onion mass must be extinguished for 10 minutes. Then the heart, pickled cucumbers, vegetables and mushrooms are added. When the potatoes are ready, sausage is thrown into the saucepan, followed by the contents of the frying pan. When serving on a table in each plate, it is necessary to put olives, cut into rings and a slice of lemon.