What is solyanka and how is it prepared?

Do you know what a solyanka is? Under this term, several different dishes are often understood. In terms of classical cooking, it is a thick, spicy and sour soup, common in Russia and other countries of the former Soviet Union.

In addition to the post-Soviet countries, solyanka is also popular in some regions of Germany, where it can usually be found on sale in restaurants, as well as in canned food stores.

What is solyanka: species

There are three main types of saltwort, the main ingredients of which are meat, fish or mushrooms. All these variations contain pickled cucumbers and often cabbage, mushrooms, sour cream (cream) and dill. Soup is prepared by pre-cooking cucumbers, and then add the other components to the broth.

For meat saltwort all ingredients (beef, ham, sausage, chicken breast, cucumber, tomato, onion, olives, capers, sweet pepper, parsley and dill) are cut finely and mixed in a saucepan. Then broth is added to the mixture and the soup is heated for a short time, without boiling.

Fish soup is prepared similarly, but soup vegetables are cooked in broth. Meat is replaced by fish, such as sturgeon, salmon, or freshwater cancers. Finally, lemon juice is added to the soup.

For mushroom salted cabbage, the cut cabbage is fried in butter, along with cucumbers, tomatoes and a small amount of cucumber brine. Separately fry the mushrooms and onions, which are then mixed with vegetables. The mixture is extinguished for some time. This is the thickest variant of the dish, more reminiscent of the second, than soup.

What is a solanka team?

The recipe for the photo of this dish is given below. As already noted, this soup with sour and smoked meat taste. Despite the prevalence of fish and mushroom variants, it is the meat solyanka that is considered classics. How is it cooked?

Experienced cooks always use salted barrel (not pickled!) Cucumbers, which give the soup a characteristic salty and sour taste. Sometimes brine is also added. In a meat solyanka, you must use several kinds of meat (at least 3 different types), most of which you need to boil.

What usually is included in the composition?

Usually in Russia this soup is prepared on the basis of classic meat broth, in which other ingredients are added. Of meat products, the hodgepodge of the classic team usually includes all sorts of semi-finished products: ham, sausages, sausages, chicken, bacon and so on. In addition, often cooked sausage is added to the dish as a doctor's sausage. It is assumed that this is due to a shortage of good meat in the Soviet era. Nowadays it is not difficult to buy different products, so the choice is yours.

How to cook this soup?

We offer you the most popular recipe for a meatball of the meat team - classic. It implies the use of the following ingredients.

For 4 servings of soup you will need:

• 1.2 liters (about 5 glasses) of low-fat meat or chicken broth. If desired, you can use only water or half dilute it with broth.
• 1 large onion, finely chopped.
• 1 large carrot grated.
• 70 grams of bacon or brisket (sliced).
• 100 grams of any smoked pork sausage.
• 160 grams of chicken breast (or other chicken meat), chopped cubes.
• 3 large pickled cucumbers, finely chopped.
• 3 tablespoons tomato paste.
• 1/2 teaspoon of tea paprika (better smoked).
• 1 large potato, sliced in small cubes.

The list and amount of meat ingredients required for soup is advisory. Do not be afraid to replace components and mix them to your taste. Or just use what you have.

To serve on the table, store:

• 1/2 of a large lemon;
• Your favorite green, red or black olives (to your liking).
• Finely chopped dill and / or parsnip.
• Black pepper.
• Sour cream (optional).

Cooking process

From the list of ingredients you should understand what is a hodgepodge. It is assumed that this name arose from the word "salt", which hints at the taste of the dish. To make this soup, first pour the broth in a large saucepan and heat it.

In a deep frying pan (such as wok) fry the bacon, sausage, ham (and all purchased meat products that you use) over medium heat. When the fat melts, add chopped onions and grated carrots. Cook for a while, but do not let them turn brown. Add the cut salted cucumbers and cook for another 5 minutes. Put in the mixture tomato puree, paprika and capers, stir well and turn off the plate. It is when these requirements are met that you get a tasty hodgepodge of meat classic.

The recipe then involves bringing the broth to boil, add the chopped potatoes into it. Allow the liquid to boil again, and then cook for 5 minutes on low heat. Now add the toasted mixture, then put the meat products - chicken breast, beef tongue and so on. Let the soup cook on low heat for 5-10 minutes, then taste it. If the dish is not salty enough, add brine to it. Turn off the fire, cover and allow the hodgepodge to stand for several hours. This will make soup better, as you can personally see. Even more delicious is the national team of solyanka (photo of which is presented in the article) becomes the next day.

How to serve a dish?

Serve on a table a classic halophyte taken with a thin slice of lemon, chopped dill and / or parsnip and a few olives in each plate. You can add sour cream to taste. Soup is perfect for a treat on a winter evening, especially if you serve it with freshly baked bread, it's best to be home-made.

Another option

Discussing what is a hodgepodge, we must not forget that this dish has existed for more than one century. Accordingly, there are several recipes for cooking. Another variation of meat salted meat looks as follows.

Ingredients:

• 10 glasses of water;
• 4 table spoons of finely chopped beef tenderloin;
• 1/2 head of cabbage chopped;
• 1 cup of sliced celery;
• 1 tablespoon butter;
• 2 medium bulbs;
• 2 peeled and chopped carrots;
• 0,5 kg of smoked sausage;
• 2 boiled chicken breasts, cut into cubes;
• 1 glass of chopped ham;
• 3 large salted dill stems;
• 200 grams of tomato paste;
• 2 table spoons of capers;
• 3/4 cup of sliced olives;
• 450 grams of stewed tomatoes;
• 1 cup of dry white wine;
• salt and pepper.

Cooking process

Add water and beef in a saucepan and bring to a boil. Put the shredded cabbage and sliced celery, boil, reduce the heat and cook for 30 minutes.

Place the oil in a large skillet and heat. Add onions and carrots, then fry until translucent. Put sausage, chicken, ham, pickled cucumber and tomato paste. Bring to a boil, reduce heat and simmer for 2 minutes. Transfer the mixture into a saucepan with meat and cabbage.

Add the capers, olives, stewed tomatoes to the soup and bring to a boil. Pour in the wine and cook for another 20 minutes. If necessary, adjust the taste with salt and pepper.

Pour out the hot soup over a serving bowl and season with sour cream and dill. In addition, serve black bread or warm rolls.

As you can see, this is a more simplified version of meat salted fish. But in any case, do not be afraid to experiment and add your favorite components. For example, put sausages or shpikachki, well, or fried bacon. If desired, you can use a little lemon juice for additional sourness.