Russian cuisine is rich in unusual and delicious recipes. From the first courses alone, you can count more than ten from memory, and this is only if you take into account the traditional recipes of soups. Solyanka is also considered to be one of the favorites in Russian cuisine.
Pick your recipe
You will need
- - 400 g of beef;
- - 3 pickles;
- - 200 g of ham;
- - 200 g of cooked sausage;
- - 4 sausages;
- - 1 PC. onions;
- - 1 can of olives;
- - 2 tablespoons of tomato paste;
- - 1 bunch of parsley (about 50 g);
- - spices to taste.
Instruction manual
1
Among a large number of foreign tourists there is a humorous gastronomic saying: "just remember one word - a hodgepodge, so as not to starve to death in Russia." It is worth mentioning that many centuries ago, when Russia did not even have a tomato, the peasants prepared a stew like a hodgepodge as a snack for vodka. In those days, the main ingredients of the soup were: vegetables from the garden, fatty meat and brine. Due to its fat content and richness, the hodgepodge did not allow to get very drunk and well satisfied the feeling of hunger. Meanwhile, this soup could not be found at dinners with representatives of the upper class. That is why the original name of the soup came from the word "village" - "village". To date, in everyday life you can find such a phrase as "hodgepodge". They use it not only in cooking, but also in various areas of life, describing the diversity of the composition of something.
2
The proposed ingredients are designed to prepare 5 liters of hodgepodge. Rinse the beef well under running water and cut into portions. Put them in boiling salted water to taste. After 8-10 minutes, remove the resulting scum. To spice the broth, add 1-2 bay leaves and 5-6 peas of black pepper. Cover the pan and cook over low heat for 40-60 minutes.
3
Grind ham, sausage, sausages and simmer over low heat with the addition of tomato paste. 5-7 minutes before cooking, add chopped onions and pickles. Transfer the prepared mixture to the broth. Add pitted olives to the pickle with brine and cook for 10-15 minutes. Pour the prepared soup portionwise into deep plates. Garnish the pickle with fresh herbs, such as chopped parsley. You can also add sour cream to your taste.