Solyanka in a saucepan. Mixed meat solyanka according to a classic recipe at home

Solyanka recipes

solyanka meat classic recipe with photo

1 hour

70 kcal

5 /5 (1 )

Fragrant, tasty, rich, with a piquant sourness... All this is about hodgepodge, which is included in the menu of almost any cafe or restaurant. It has already become a tradition in my family to cook this dish a couple of times a month, the recipe for which I got from my dad. There are also many recipes and options on the Internet. Some people make it with sauerkraut, millet, mushroom or fish broth. But I want to tell you how to cook hodgepodge, for which we always gather full house friends.

Step-by-step recipe for solyanka with sausage

Kitchen appliances and supplies: frying pan, saucepan.

List of ingredients

Step-by-step preparation

1. Place the meat in a pan, add water and put it on the fire.
   
   

   It can be pork, beef or veal, but it is on the bone. This will make the broth richer. You can even take the pulp and a sugar seed for the broth. Sometimes I even prepare broth from chicken carbonates, which turns out no worse than with meat.

2. When the water boils, skim off the foam and add one onion. You can even just wash it unpeeled. Or you can peel and cut into small cubes.
   
   
3. We put bay leaf and allspice peas. Cook until the meat is done. It should separate freely from the bone.
   
   
4. Take out the meat and onions.
   
   
5. If the transparency of the hodgepodge is important to you, then strain the broth through a sieve.
   
   
6. We throw away the onion, cut the meat into strips and put it back into the broth.
7. We cut the ribs between the bones and also put them in the pan. I try not to take too wide ones, so that I can then put not one, but two on the plate.
8. Peel the remaining onion and cut into thin half rings.
   
   
9. Heat a frying pan with oil and sauté the onion in it. It should turn transparent golden. If desired, grate the carrots and fry them along with the onions.
   
   
10. Cut the sausage into strips and place it in a frying pan. Fry everything together. Instead of or together with sausage, you can slice or fry ham and hunting sausages. Also delicious with smoked chicken breast.
    
    
    
11. We cut the cucumbers into the same strips and also add them to the frying pan.
    
    
12. After 3-4 minutes we put tomato paste or sauce. Stir and cook for another 4-5 minutes.
13. Place the contents of the pan into the saucepan.
    
    
14. Add olives and capers. Add salt to taste and turn off after 6-7 minutes.
    
    

    If desired, pour cucumber brine into the hodgepodge. You can omit the capers altogether or replace them with canned peas.

15. Pour into plates, trying to put a piece of rib in each.
    
    
16. Cut the lemon into half rings and put 1-2 pieces on a plate. Sprinkle with chopped herbs and add a spoonful of sour cream. All! We invite everyone to the table.
    
    

This recipe can be cooked.

Recipe for classic mixed meat soup with potatoes

To prepare it, you need to add 3-4 medium-sized potatoes to the main list of ingredients.

1. Boil meat broth from meat and finely chopped onion.
   
   
2. We take out the meat, cut it into strips and return it to the pan.
   
   
3. Peel the potatoes and cut into small cubes. We send it to the broth.
   
   
4. Cut the ribs and add them to the broth. Add spices.
   
5. Fry half rings of the second onion and grated carrots.
   
   
6. Cut the sausage and cucumbers into strips. If you don't have sausage, make some

Solyanka national team soup is prepared in a variety of ways different ways. Professional chefs and lovers of culinary experiments invent new recipes and also use different ingredients, improving their skills.

In this article we will reveal the secrets of preparing this dish and tell you in detail how to cook soup - hodgepodge.

What is solyanka?

It is believed that the predecessor of this wonderful dish was a simple village stew, into which housewives put the products that were at hand. Some even associate the name of the simple soup “Selyanka” with restaurant dish“hodgepodge”, finding in them common features and similar cooking methods. One way or another, the classic hodgepodge is prepared in different establishments according to completely different recipes, maintaining, however, common features. Firstly, this dish must include a set of meat delicacies. Secondly, in order for the “Solyanka national team” soup to acquire its characteristic piquant taste, pickles, olives and lemon are added to it. In addition, this dish can be prepared from vegetables, mushrooms and even fish.

If you don’t know how to make Solyanka Solyanka soup, then start with the simplest one, classic version. His detailed description we offer below.

Products for solyanka

To prevent this wonderful dish from turning into an expensive pleasure, cook it after the festive feast. As a rule, on such days, leftover smoked meats accumulate in the refrigerator, different varieties meat, spicy, salty and pickled snacks. Thus, Solyanka national soup can become not an expensive, but a wonderful economical solution. Here is an approximate composition of products used for the classic recipe:

Some housewives, in order not to waste precious time preparing vegetables, make preparations for their favorite soup in the fall. To follow their example, you need to do the following:

• Grind or grate two kilograms of cucumbers, 300 grams of carrots, 300 grams of onions, a head of garlic, add herbs to taste.
• Mix the vegetables. Add to them three spoons of sugar, two spoons of salt and a glass vegetable oil.
• Cook the dressing over medium heat until it boils. Warm it up for a few more minutes, and then put it in sterile jars and roll it up.
• Now you can easily prepare your favorite dishes in winter and delight your loved ones with them.

Mixed meat solyanka recipe (classic)

Some chefs prepare this wonderful hearty soup without skimping on ingredients. This is why solyanka sometimes resembles a second course more than the first. To make your soup tasty and aromatic, try to follow the sequence of actions:

• Place beef on the bone (pork) and smoked ribs in a saucepan, cover with water and bring to a boil. After this, carefully remove the resulting foam, reduce the heat, add the peeled onion to the meat and cook the broth for about two hours.
• Some time before it’s ready, salt the water, add bay leaves and peppercorns. After fifteen minutes, remove the meat and onion, and strain the broth through a fine sieve.
• When the beef (pork) has cooled, separate the meat from the bone and tear it into thin fibers.
• Cut the sausage and ham into strips.
• Cut the cucumbers into thin slices, place in a heated frying pan, add a little broth and heat for a few minutes.
• Peel the onion, cut into half rings and fry in a mixture of butter and vegetable oil until golden brown. After this, add tomato paste to the frying pan, mix it with onions, and then transfer the resulting frying to the broth.
• Place all the meats, cucumbers, olives, capers, salt and pepper into the pan. Cook the soup over low heat for a few more minutes.
• Before serving, place a little sour cream and a thin slice of lemon on each plate.

As you can see, the recipe for hodgepodge of mixed meat (classic) is not too complicated if you follow the sequence of these steps.

Solyanka with capers and mushrooms

IN in this case we will use a completely different set of products, but the taste of our dish will not be affected at all. On the contrary, it will reveal itself from a new, completely unexpected side. We hope you will definitely like it. So, the soup “Meat Solyanka”.

Cooking recipe:

Solyanka national team soup is ready. It's time to invite your household to the table. Garnish each serving with sour cream, chopped herbs and a thin slice of lemon.

Soup “Solyanka team with sausage”

This recipe is a simplified analogue classic dish. Unfortunately, we don’t always have time to prepare a full-fledged version of meat solyanka. Therefore, in this case we will use a set consisting of vegetables and sausages.

Preparation of hodgepodge:

• Pour in large saucepan three and a half liters of water. If you have chicken or meat broth, you can use it.
• Peel six medium potatoes, cut them into small cubes and cook over medium heat.
• For the dressing, peel and grate one carrot, cut two red onions into half rings, and also grate four pickled cucumbers on a coarse grater. Fry fresh vegetables in a frying pan and then add grated cucumbers to them. At the very end, mix the frying with two tablespoons of tomato paste.
• Cut 200 grams of boiled sausage into cubes, five hunting sausages and 100 grams of pitted olives into circles.
• Place all prepared foods in the broth, add salt and necessary spices to taste.

When the soup is ready, pour it into bowls and serve with sour cream (or mayonnaise), a slice of lemon and chopped herbs.

Solyanka in a slow cooker

Since many modern housewives cannot imagine kitchen chores without their best assistant - a multicooker, we decided to offer you this interesting recipe. Solyanka national team soup (we posted a photo of this dish in our review) is prepared as follows:

Fish solyanka

This recipe will appeal to those who are partial to fish dishes. This dish is easy to prepare - just follow the algorithm described below. So, let's try to make the “Hodgepodge” soup.

Cooking recipe:

• To cook a strong fish broth, take two onions, four black peppercorns, a bay leaf, one carrot, salt, one dried parsley root and small fish (600 grams). Peel the vegetables, cut as desired and fry in a dry frying pan for several minutes. Clean the fish, gut it and rinse. Place the prepared ingredients in a saucepan, fill them with two liters of water and put on fire. After the broth boils, remove the foam from its surface, add salt, pepper and bay leaf. After a few minutes, strain the broth through cheesecloth or a fine sieve.
• Divide 400 grams of sterlet or sturgeon fillet into small pieces. Cut two small onions into half rings. Peel two pickled cucumbers and then cut into thin strips.
• Heat a frying pan and lightly fry the prepared onion with two tablespoons of flour. After this, pour a little fish broth into it, mix it well with flour and cook everything together for a while. Add tomato paste and cucumbers to the pan, stir and cook for about five minutes.
• Place the roast in the broth and bring it to a boil. Place the pieces of fish, olives, capers, pepper and salt into the pan. Cook the hodgepodge until done. Serve it to the table, garnishing with a slice of lemon and chopped herbs.

Lenten mushroom solyanka

This recipe will help believers brighten up the strict days of fasting. The rich taste of the dish is almost as good as the taste classic soup, and therefore even people who do not adhere to a special diet enjoy preparing it. We invite you to try together to make Lenten Solyanka soup.

Cooking recipe:

Season each serving with lemon and chopped herbs.

Solyanka with tongue and kidneys

The meat soup “Sbornaya Solyanka” has an amazing taste. It is perfect for a family dinner and can also decorate your holiday table. Finally, we offer one more option for preparing such a wonderful dish as “Solyanka meat team” soup.

• Boil one beef tongue until tender (it is better to do this the day before). To do this, fill it with cold water and bring to a boil. Change the water and put it back on the fire. After two hours, the tongue must be removed, placed in cold water and the skin removed (like a stocking).
• Rinse the kidneys (two pieces), remove all ducts and films, cut out the fat. Cut them into cubes, cover with baking soda and leave for about 20 minutes. Rinse again, pour in vinegar and sprinkle with salt. After 40 minutes, wash and dry.
• Cut one onion and four pickled cucumbers into strips.
• Cut 300 grams of beef (it’s better to take tenderloin) and 300 grams of lamb fillet into pieces. Lightly fry the meat in a frying pan, add 200 grams of smoked sausages, onions, cucumbers and a glass of broth. Mix all the ingredients and simmer over medium heat for several minutes.
• Pour tomato paste into the pan and bring its contents to a boil. Transfer the roast to boiling broth, add tongue and kidneys to it and cook the soup until tender.
• At the end of cooking, salt and pepper should be added to the hodgepodge, olives should be added to it, and capers, if desired.

Conclusion

Solyanka meat team soup, the recipe for which, and more than one, we presented in the review, can consist of completely different products. However, the combination of different types of meat, smoked meats and salty taste gives ready-made dish common features. We hope that the descriptions of the soups given in our article will be useful to you for conducting exciting culinary experiments. Find the most successful combination of ingredients - and Solyanka national soup will become your signature dish.

Among the well-known and favorite first courses, such as borscht, rassolnik, kapustnyak, a special place is occupied by the recipe for classic solyanka with sausage and smoked meats. Without exaggeration we can say that the team meat solyanka- queen of first courses. Many people do not know how to cook this first dish or are completely afraid to take on the recipe, believing that this process is long and complicated.

Yes, indeed, preparing meat solyanka at home takes longer than cooking light chicken broth, and there are nuances and subtleties in both the method of cutting the ingredients and the order in which they are added. But it is still very possible to master the art of preparing delicious hodgepodge even for those housewives who do not have much culinary experience.

The most important - the right recipe, quality products and good mood. And to give you confidence in your abilities, I have prepared step by step recipe with a photo of the preparation of this delicious dish. Well, let's go to the kitchen and cook the most delicious hodgepodge in the world?

Ingredients needed

For 4 servings:

• 1 small onion;
• 1 small carrot;
• 2 medium-sized pickles;
• 300-400 g of smoked meats and sausages;
• 2 tbsp. tomato paste;
• vegetable oil for frying.

For the broth:

• 1.2-1.5 liters of water;
• 3-4 pork ribs;
• 1 small onion;
• 1 small carrot;
• salt;
• 3-4 black peppercorns.

For decoration:

• lemon;
• olive;
• green.

Cooking steps

A very important component in solyanka is good meat broth. I cook it with pork ribs, so it turns out tasty and rich.

Place the ribs in water and put on fire. When the water boils, reduce the heat and carefully skim off any foam that appears.

Add peeled carrots and onions, salt and peppercorns to the pan. Cover the pan with a lid and cook the broth on the ribs for 1.5 - 2 hours.

After this, remove the ribs, cool, separate the meat from the bone and chop finely. We also remove the broth and carrots from the broth. We will then use the meat, but we can say goodbye to boiled vegetables.

Now let's make the filling for the hodgepodge. Cut the onion into small cubes and sauté until transparent.

Grind the carrots on a fine grater, add them to the frying pan with the onions, mix and saute everything together over low heat for about 5 minutes.

Cut the cucumbers into small cubes. Add to the onions and carrots and simmer everything together for another 5 minutes.

Add tomato paste, stir and cook over low heat for another 5-7 minutes.

Cut the smoked meats into small cubes. You can put whatever you like in the hodgepodge. This time I had hunting sausages, ham and veal balyk.

Fry the smoked meats over high heat for 3-4 minutes, stirring occasionally.

Add vegetables with tomato paste to the broth, brought to a boil, stir and cook for 5 minutes.

Then add chopped pork and fried smoked meats. Stir and bring the broth to a boil. Then cover the pan with a lid and cook over low heat for 10-15 minutes. Turn off the heat and let the hodgepodge brew for another 20-30 minutes.

Solyanka is a soup that has both a sour, salty and spicy-hot taste, thanks to the long list of products in its composition. There are three varieties of this first dish: mushroom, fish broth and the most popular - meat. It must be prepared in concentrated (preferably beef) broth. Every housewife can learn about other secrets of how to cook hodgepodge from the recipes below for various variations of this dish.

Classic meat solyanka - step-by-step recipe

The number of recipe options for preparing this hearty soup is second only to Ukrainian borscht. Every cook has his own classic recipe for hodgepodge meat, which he considers truly true. The only thing they have in common is that in any version it is a very tasty first course of the lunch menu.

List of provisions for this dish:

• 3000 ml of drinking purified water;
• 600 g beef on the bone;
• 300 g smoked ribs:
• 200 g of your favorite smoked sausage;
• 200 g ham;
• 140 g onions;
• 70 g carrots;
• 150 g of pickled (preferably barrel) cucumbers;
• 100 g pitted olives;
• 50 g tomato paste;
• 45 ml vegetable oil;
• 30 g butter;
• 1-2 bay leaves;
• 3 peas of allspice;
• salt and ground black pepper to taste;
• chopped herbs, lemon and sour cream for serving.

Cooking sequence step by step:

1. The basis of every soup is broth. In our case, you need to place smoked ribs and beef on the bone in a pan of the appropriate size and add water. Send there a medium-sized, naked (without husk), but whole onion;
2. Heat the contents of the pan to a boil and then cook for at least two hours, remembering to periodically remove any foam that appears. Literally a couple of minutes before the fire under the pan with the broth is extinguished, add bay leaf and allspice;
3. Remove the meat from the resulting rich broth, strain the liquid itself into the vessel in which the hodgepodge will be prepared;
4. Chop all meat products into small strips. Beef from the broth must first be separated from the bones; Solyanka can become a lifesaver for housewives who have a lot of different meat products (smoked meats and sausages) left in the refrigerator after the holiday. A small amount of them can greatly enrich the taste of this meat soup.
5. The cucumbers also need to be turned into small strips using a knife and stewed in a frying pan in a small amount of prepared broth. simmering duration – 5-7 minutes;
6. Using a mixture of vegetable and butter, fry onions and carrots. When the chopped vegetables become soft, add tomato paste diluted with broth and let it simmer for a little while;
7. Place the pan with the broth on the fire and bring to a boil. Then send the ingredients into it in the following order: stewed cucumbers, fried onions and carrots with tomatoes, strips of meat products and olives. The latter are placed whole or cut into rings;
8. The soup should simmer for a quarter of an hour, and then stand covered for the same amount of time before serving;
9. In each portioned plate with solyanka, you must put a slice of lemon along with the peel, so this sunny fruit must be thoroughly washed with a brush in hot water. Also season the soup with sour cream and sprinkle with herbs.

How to cook solyanka with sausage and frankfurters?

Mixed meat solyanka is a rather complex dish that takes more than two hours to prepare. Its lighter version is considered to be a recipe for solyanka with sausage and frankfurters, which is also called lazy solyanka. This first dish will be ready in 35-40 minutes. The list of sausages used in the preparation indicated in the recipe is not mandatory; the composition of these ingredients may vary depending on personal preferences.

Proportions of products in solyanka:

• 2500 ml of drinking water;
• 100 g milk sausages;
• 100 g of hunting smoked sausages;
• 100 g smoked chicken sausage;
• 100 g salami;
• 100 g boiled pork sausage;
• 100 g amateur sausage;
• 300 g potato tubers;
• 150 g pickled cucumbers;
• 100 g fresh tomatoes;
• 100 g onions;
• 50 ml vegetable oil;
• 40 g tomato paste;
• 20 olives;
• ½ part lemon;
• salt and pepper to taste.

How to cook:

1. Peel the potato tubers, wash them, cut them into medium cubes, put them in a saucepan, add the prescribed amount of water and put them on the fire to cook;
2. In the meantime, you need to start frying. First, fry the diced onion in a deep frying pan with vegetable oil for a couple of minutes. Then add fresh tomatoes cut into medium cubes. If desired, you can remove the skin from it, after scalding them with boiling water;
3. While the tomatoes are simmering in the pan at the same time as the onions, chop the sausages. This can be done either in small cubes or in thin strips. After that sausages go to the vegetables in the frying pan. Everything should be fried together for 4-5 minutes;
4. Now all that remains is to add tomato paste, ground black pepper and grated cucumbers to the frying. Mix the fry well and simmer for another 4 to 6 minutes;
5. By the time the potatoes are ready to fry, they will have time not only to boil, but also to cook. Therefore, transfer the contents of the frying pan into a pan with potatoes, salt everything to taste and boil for about 5 minutes;
6. Place olives and quartered lemon into the finished soup. Mix everything and leave covered for at least a quarter of an hour. Serve the hodgepodge with sour cream.

Meat soup - hodgepodge with potatoes

The classic hodgepodge is prepared without potatoes, but for many, a soup without “second bread” is not a soup, which may be why a variation has appeared on how to cook hodgepodge with this vegetable. Also, unlike the classic recipe, this soup does not contain pickles, but the taste of the dish remains rich thanks to the liquid from canned olives and peas.

For meat soup with potatoes you will need the following products:

• 2500 ml filtered water;
• 450 g potatoes;
• 400 g set for solyanka (or sausage and smoked meat to your liking);
• 140 g onions;
• 70 g carrots;
• 40 ml vegetable oil;
• 250 g canned olives;
• 250 g green canned peas;
• 50 g tomato paste;
• bay leaf, black peppercorns, lemon and salt to taste.

Cooking method:

1. Place a pan of water on the fire, and while it boils, start frying the onions and carrots;
2. Add a little oil to the pan, add the onion, chopped into quarter rings, and simmer until translucent. Then add the chopped carrots and continue frying. When the vegetables are ready, add tomato paste diluted with water to the consistency of the sauce. Boil for one to two minutes and turn off the heat;
3. Chop the peeled potato tubers into strips or in another way. Transfer to boiling water and cook until tender;
4. Then put the solyanka set or shredded sausages, peas and olives (always along with the liquid from the jar), frying vegetables into the pan;
5. When all the ingredients are in the pan, add salt and pepper to the soup, add spices and cook until fully cooked. A few minutes before turning off the stove, you can add chopped lemon, or you can put it directly on the plate before serving.

Real! With smoked meats

A real meat hodgepodge is prepared from at least two types of smoked meats. In this version, these are hunting sausages and smoked rack of pork ribs. The broth for the soup is prepared with beef, so in order for the meat to retain its juices, but its fibers to become soft, you need to lightly walk over it with a hammer.

How much and what do you need to take for a real hodgepodge with smoked meats:

• 3000 ml of cold drinking water;
• 400 g sugar beef bone;
• 700 g beef brisket;
• 300 g smoked pork ribs;
• 200 g smoked hunting sausages;
• 200 g of any smoked sausage;
• 200 ml cucumber pickle;
• 250 g pickled cucumbers;
• 30 ml vegetable oil;
• 15 g butter;
• 150 ml tomato sauce(can be replaced with tomato paste diluted with water);
• 6 g garlic;
• 2 bay leaves;
• 3 peas of allspice;
• salt to taste;
• sour cream, pitted olives and lemon for serving.

Steps of preparation:

1. To make the broth, place the bones in a large saucepan and cover them with water. Bring to a boil over high heat, skim off the foam and then place the chopped brisket into boiling water. After the contents of the pan boil along with the brisket, reduce the heat to medium and continue to cook the broth for at least two hours until the meat is soft;
2. While the broth is preparing, it's time to work on the remaining ingredients. Mix vegetable and butter in a frying pan. Fry chopped onion and garlic in this mixture. Then pour the sauce into it and simmer for another minute;
3. Peel the smoked sausages from the film, chop into strips and fry, stirring, in a dry frying pan; It is often very difficult to remove the film from smoked sausages. This will be much easier to do after soaking for five minutes in cold water. And frying smoked meats in a dry frying pan will not only enhance their aroma, but also get rid of excess fat.
4. Cut the pickled cucumbers into small cubes and simmer for about five minutes in boiling brine in a separate saucepan or frying pan;
5. Remove the cooked beef from the broth and, using two forks, pick off the meat and tear it into smaller pieces;
6. Then return the boiled meat to the boiling broth, add sausages, pickles along with brine and fried onions with tomatoes;
7. Cook everything for 10-15 minutes, then taste for salt, add salt if necessary, add spices and cook for another 10 minutes;
8. The finished soup is served with a spoonful of sour cream, a few olives and a slice of lemon on a plate.

Homely

Solyanka is a thick, hearty and rich soup that has an incredible aroma (thanks to the smoked meats in its composition) and rich taste (thanks again to the smoked meats and pickles). In addition to cucumbers, other pickles are also added to this dish, for example, mushrooms and sauerkraut, which can enrich the taste, as in the recipe for homemade solyanka on a broth of smoked ribs with pickled mushrooms.

For this homemade version of this first dish you will need:

• 500 g smoked ribs;
• 3000 ml water;
• 30 ml sunflower oil;
• 350 g onions;
• 24 g garlic;
• 200 ml tomato paste;
• 200 g smoked sausages;
• 200 g smoked sausage;
• 200 g boiled sausages;
• 200 g boiled sausage;
• 250 g pickled cucumbers;
• 200 g pickled mushrooms;
• salt, spices and herbs to taste;
• lemon and unstuffed pitted olives (optional) for serving.

How to prepare Solyanka soup:

1. Cook broth from smoked ribs cut into portions. To do this, put them in a saucepan of the appropriate size, pour two and a half liters cold water, bring to a boil and then cook for another 40 minutes;
2. Separately, prepare the dressing in a large, deep frying pan. First, heat the vegetable oil and fry the onion cubes and thin slices of garlic in it;
3. After frying the hot vegetables, add tomato paste and pour in 500 ml of water, mix everything and simmer under the lid for about seven minutes;
4. This time is enough to cut all the sausages into small pieces (straws or cubes). After cutting, they should be placed in a frying pan and simmered under the lid for about 5 minutes;
5. Chop the cucumbers into cubes or strips. It is not at all necessary to cut off the peel; after heat treatment it will become soft. You can take absolutely any pickled mushrooms; large specimens just need to be cut into several halves. The crushed pickles are added to the dressing after the sausages, and again everything is simmered for 5 minutes over low heat;
6. After this, transfer the dressing into a pan with boiling ready broth, boil for 15 minutes, adding salt and spices. Serve with a gentleman's set: a few olives, a slice of lemon, herbs and sour cream to taste.

A real meat hodgepodge, which is cooked in beef broth, requires a significant amount of time to prepare. Why not delegate this work to a kitchen assistant - a multicooker? Yes and with others technological processes This gadget can handle it quite easily.

More about this below, but for now you need to prepare:

• 500 g beef pulp;
• 2000 ml hot water;
• 400 g of assorted sausages and meats, necessarily including several types of smoked meats;
• 130 g onions;
• 50 g tomato paste;
• 300 g pickled cucumbers;
• 100 g pitted olives;
• 45 ml of high-quality vegetable oil;
• bay leaf, black peppercorns and salt to taste;
• lemon and sour cream separately on each plate.

Work progress:

1. Cut the tenderloin into medium pieces, place in a multi-pan and pour in boiling water. This way you can easily save some time on heating water. Turn on the “Stew” option for 120 minutes and prepare the broth - the basis of the hodgepodge;
2. As soon as the multicooker notifies you with a sound signal that cooking is complete, remove the meat from the broth and disassemble it practically into fibers, and strain the liquid itself through a sieve or cheesecloth into another container;
3. Wash the multi-pan, pour vegetable oil into it and sauté the shredded meat in it until transparent. onions, using the “Frying” or “Baking” function. This will happen in 7-8 minutes;
4. Place olives cut into rings and cucumbers chopped into thin slices or strips into the onion, continue cooking in the same mode for another 7-8 minutes; Often in solyanka recipes you can find capers instead of olives or cucumbers, but you need to be careful with this overseas delicacy, because if the heat treatment of the pickled buds lasts more than 10 minutes, the soup will have an unpleasant bitter aftertaste.
5. Simmer the vegetables in the “Frying” mode for the same amount of time after adding the tomato paste, after mixing everything well;
6. Next add chopped meat in different forms (smoked meats and boiled beef). Pour the strained broth over everything, for a richer taste it is permissible to splash in a little cucumber brine or liquid from a jar of canned olives, salt, spices;
7. Cook the hodgepodge for exactly one hour in the “Stew” mode. Serve with sour cream to taste and a thin slice of lemon.

How to cook mixed meat solyanka - a post-holiday, quick recipe.

Ingredients:

• 500-600 g assorted sausage and meat cuts (3-5 types);
• 2.5 liters of beef or chicken broth;
• 1 small carrot;
• 1 onion;
• 3 tbsp tomato paste;
• 300 g canned olives (or black olives), pitted;
• dill;
• ground black pepper;
• salt.

Preparation:

How to cook hodgepodge with sausage - a step-by-step recipe for a very tasty soup. As a rule, with festive table There are a variety of delicacies left in the refrigerator. The next morning, full of salads, snacks and alcohol, you really want something hot and quick. When boiling meat seems long, solyanka with smoked meats is an excellent option for a hearty dish for a hungry company.

For similar cases I always have rich beef or chicken broth in my freezer, which remains after boiling the meat for salads. I pour it into ice bags and take it out as needed. Convenient, compact - I recommend it!

As a base, you can use any sausage and meat ingredients, but at least 3 types. This time I used pork balyk, brisket and raw smoked sausage. Cut everything into small cubes, then put it in the boiling broth.

Finely chop the onion, grate the carrots on a fine grater, and fry until golden brown in a drop of refined vegetable oil. At the end we add olives, cut into rings and tomato paste. Continue cooking for another minute and add to the pan with the meat. Continue cooking for another 2-3 minutes.

Season with black ground pepper and salt, the amount of salt will depend on the salinity of the olives. Continue cooking for another 2-3 minutes. Sprinkle with chopped dill and remove from heat.

Let the hodgepodge brew for about five minutes and serve. My olives were very salty and sour, so I didn’t need lemon, but adding a slice of lemon to the plate is fine if you like.