Solyanka - a soup with a rich taste, consisting of a strong broth, diluted with cucumber pickle, and dressing. It can be meat, fish, mushroom. By varying the amount of ingredients, you can adjust the density and taste of the dish.
Pick your recipe
Instruction manual
1
Solyanka differs from other soups in a very rich taste and less liquid. Often, the liquid and thick parts of the hodgepodge are prepared separately and combined 5-10 minutes before serving. To give the finished dish a rich taste, seasoned hodgepodge can be poured into a clay pot and heated in the oven. If there is no pottery, warm the soup over low heat, not letting it boil.
2
The broth for hodgepodge is cooked from bones, meat, fish or mushrooms, with the addition of roots, onions, salt and peas. After cooking, the broth should be filtered through two layers of gauze. Mushrooms or meat can be removed, chopped and included in the dressing kit.
3
When compiling a hodgepodge kit, try to include a variety of products. The richer the set, the more interesting the taste of the finished dish will be. For example, for a meat hodgepodge, you can combine boiled beef, fried veal, ham, sausages, smoked or boiled chicken. Cut all the components into small, even cubes. Put the meat products in a pan, add salted mushrooms and fresh cabbage, blanched in boiling water, as well as chopped tomatoes, cucumbers and chopped onions. Pour the products with concentrated meat broth mixed with boiled cucumber pickle, and cook the dish for 10-15 minutes.
4
For a rich fish hodgepodge, you will need crayfish, boiled salted fish such as chum salmon or pink salmon, fresh sturgeon. The set can be complemented with any white fish fillet. All products are cut, as in the previous recipe, the meat of the crayfish is crushed. Before serving in a hodgepodge, you need to squeeze fresh lemon juice, add olives, capers, chopped parsley, dill, green onions. Be sure to season the hodgepodge with sour cream. For decoration, you can add a slice of lemon without peel and seeds.
5
For a lean table, you can cook a mushroom hodgepodge. It is made on a broth of dried porcini mushrooms, cooked with carrots, parsley root and celery. Mushroom hodgepodge is seasoned with a mixture of fresh and sauerkraut stewed in butter along with tomatoes and onions. The cabbage component must be combined with finely chopped salted mushrooms and pour hot broth.
6
Mushroom hodgepodge is especially tasty when languishing in the oven. 5 minutes before cooking, put olives in it and pour in freshly squeezed lemon juice or sour kvass. Serve by adding a spoonful of sour cream and a little chopped dill to each plate.