Solyanka mixed meat with potatoes

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to cook a delicious hodgepodge of meat and potatoes? You just need to follow the recipe. To begin, prepare the necessary ingredients according to the list. It is better to take beef or pork on the bone - the broth will be richer and richer. I have pork on the bone, and beef and chicken in the form of pulp. You can use chicken parts to your liking. I have fillet.

2. STEP 2

   

   Boil 2.5 liters of water in a saucepan. Place washed beef, pork, chicken and two bay leaves. Cook over medium heat until tender, skimming off the foam, for at least 1 hour. If you wish, you can add a whole peeled onion to the broth, which can be discarded when straining the broth.

3. STEP 3

   

   Remove the meat from the broth, separate from the bones and cut into strips.

4. STEP 4

   

   Peel the potatoes and cut into medium cubes.

5. STEP 5

   

   Strain the broth and return to the stove over medium heat. Place the potatoes in the broth along with three types of meat. Cook for 15 minutes until the potatoes are done.

6. STEP 6

   

   While the potatoes are cooking, prepare the frying. You can use raw smoked or boiled smoked sausage. I have boiled smoked sausage. You can supplement or replace the sausage with other smoked meats to suit your taste. You can take pickled or pickled cucumbers.

7. STEP 7

   

   Cut two types of sausage into strips.

8. STEP 8

   

   Also cut the pickled cucumbers into strips.

9. STEP 9

   

   Cut the onion into small cubes.

10. STEP 10

    

    Heat vegetable oil in a frying pan over medium heat. Add onion, both types of sausage and bay leaves. Fry, stirring, 5 minutes.

11. STEP 11

    

    Add pickles and fry for another 2-3 minutes.

12. STEP 12

    

    Add the tomato paste and simmer everything together for 1 minute. You can replace the tomato paste with fresh tomato puree or ketchup.

13. STEP 13

    

    Transfer the roast into a saucepan. Pour in the brine. Adjust the amount of brine to your taste. Season the soup with salt and pepper. Cook over medium heat for another 10 minutes.

14. STEP 14

    

    At the end of cooking, cover the pan with a lid and let the soup brew for 20 minutes.

15. STEP 15

    

    When serving, hodgepodge is usually supplemented with black olives or olives and lemon slices.

16. STEP 16

    

    Pour the soup into bowls, adding slices of lemon and olive to each bowl if desired. Bon appetit!

Comments on the recipe

VickyDaddy

14.09.2023

4.5

Interesting recipe) But, as a novice cook, it seemed a little complicated to me... I hope this will go away with time)

Roman Gal

14.09.2023

4.9

Great recipe! Thank you. Only I add the olives and lemon 5 minutes before it’s ready. But this is not important.