Classic meat solyanka

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to cook a classic mixed meat hodgepodge? Start by preparing the fragrant broth. Take beef with a bone, but with enough meat. Beef ribs, shank and other parts of meat are suitable. Smoked ribs can be pork or beef.

2. STEP 2

   

   Place the beef on the bone and smoked ribs into the pan. Fill with water, place over high heat and bring to a boil, skimming off the foam.

3. STEP 3

   

   Add the whole onion and simmer for 2 hours.

4. STEP 4

   

   15 minutes before readiness, lightly salt, add bay leaves and allspice peas.

5. STEP 5

   

   While the meat is cooking, prepare all the other ingredients. You can replace the ham with other meat: carbonated meat, pork neck, boiled sausage, etc. I have raw smoked sausage, but you can also cook smoked sausage. You don't have to add capers at all.

6. STEP 6

   

   Cut the ham into strips.

7. STEP 7

   

   Cut the sausage into the same strips.

8. STEP 8

   

   Cut the gherkins into strips. Pickled cucumbers are usually added to hodgepodge, but pickled cucumbers are also suitable. If you don’t have gherkins, you can replace them with regular ones, you will need 2 pieces.

9. STEP 9

   

   Remove meat from pan. Remove and discard the onion, ribs, bay leaf and pepper. Strain the broth and return to low heat.

10. STEP 10

    

    Cool the beef, separate the meat from the bones and cut into strips.

11. STEP 11

    

    Pour 3 tbsp into the pan. l. broth, add cucumbers and simmer for 5-7 minutes. Transfer the cucumbers to a saucepan with broth.

12. STEP 12

    

    Now prepare the frying.

13. STEP 13

    

    Cut the onion into small strips. To do this, cut the onion in half, then cut each half in half. And the quarters are cut into strips.

14. STEP 14

    

    In an empty frying pan, heat the butter and vegetable oil. Fry the onion, stirring, until golden brown.

15. STEP 15

    

    Add tomato paste. Stir and fry everything together for another 1 minute.

16. STEP 16

    

    Transfer the roast into a saucepan.

17. STEP 17

    

    Return the shredded beef and smoked meats to the pan. Add olives and, if desired, 50 ml of their brine. Cook the hodgepodge for another 15 minutes over low heat.

18. STEP 18

    

    Add capers at the end if desired. They add a light islandy-piquant note to the hodgepodge, making it even tastier. Stir the soup, add salt and pepper to taste.

19. STEP 19

    

    Let the hodgepodge brew under the lid for about 15 minutes. Then pour into plates. Add a lemon slice and herbs to each plate. Serve with sour cream. Bon appetit!

Comments on the recipe

Natalia Perevyshko

28.11.2023

4.9

This was my first time making solyanka. Very tasty!😋To reduce the cooking time, I put the meat and smoked ribs in a pressure cooker for an hour. The meat cooks beautifully in it 😤👍🏻I always put some potatoes in the first place, my husband loves it. I added 3 pieces in large cubes to the strained broth with the prepared, disassembled meat, and cooked for 15 minutes. Next, follow the recipe. I’ll save it in my piggy bank for the first thing for Sunday lunches, because it turns out to be a little expensive. Thanks to the author for the work and the recipe!🌹

SweetSacrifice

28.11.2023

4.5

Oh, I really love solyanka, it’s so filling, really, and expensive(

Shura

28.11.2023

4.7

Instead of boiled sausage, I use good quality sausages, cut them into slices and then add them to the broth, they look so beautiful. And who has tried the fish soup made from sturgeon heads? I’ll tell you this - damn it))) Well, it’s simple - a fairy tale !I also cook Solyanka often, my guests even order it.

yulianka

28.11.2023

4.8

An excellent recipe for weekend soup (on weekdays it takes a long time to cook =)). For the convenience of cutting and the aesthetics of the dish, I take sausages instead of boiled sausage - they can be cut into various shapes (rounds, or halves, or quarters). The recipe uses brine from cucumbers, but brine from olives can also be used, just be careful - don’t overdo it, you can add it when preparing the frying) Bon APPETITE TO EVERYONE)))

Kira

28.11.2023

4.6

A fragrant and very appetizing soup! Will feed any picky eater. My family doesn't like soups. But as soon as I prepare the classic hodgepodge of meat, everyone immediately gathers in the kitchen to smell it. Great recipe, thank you very much!

Liv

28.11.2023

4.7

The recipe is excellent. But I couldn’t afford to throw away the ribs, so I also removed the meat from them, chopped them and put them in the pan)