Solyanka is a traditional dish of Russian cuisine. It is cooked on a steep broth with the addition of sour-sour components: pickles, mushrooms, olives and capers. Depending on the ingredients, you can prepare a meat or fish hodgepodge.
Pick your recipe
You will need
-
- For meat hodgepodge:
- 500 g of beef on the bone (for broth);
- 300 g of boiled or fried meat products;
- 4 pickles;
- 2 onion heads;
- parsley root;
- 2 tablespoons of tomato puree;
- 3 tablespoons of oil;
- a tablespoon of capers;
- a tablespoon of olives;
- 100 g of sour cream;
- 1/4 lemon
- Bay leaf;
- salt.
- For fish hodgepodge:
- 500 g of fish;
- 4-5 pickles;
- 1-2 onion heads;
- 2-3 fresh tomatoes (or 2 tablespoons of tomato paste);
- a tablespoon of capers;
- a tablespoon of olives;
- 2 tablespoons of oil;
- Bay leaf;
- black pepper peas;
- a bunch of dill or parsley;
- salt.
Instruction manual
1
Meat hodgepodge. Wash the meat, put in a pan, fill with cold water, cover and set on fire. When the water boils, remove the foam from the surface with a slotted spoon. After an hour and a half, put parsley root and onion in the broth.
2
To give a greater flavor and golden color, fry half of the onions and part of the parsley root on one side in a well-heated cast-iron skillet without oil. Then put them in the broth and salt it.
3
Cook the broth for another 2.5-3 hours. Take out the prepared meat, which can be added to the hodgepodge, and let the broth brew. Remove the grease from above and strain through a frequent sieve or napkin.
4
Peel and chop the remaining onions. Slightly fry it in vegetable oil, add tomato paste, stir and add a little broth, stew for about ten minutes.
5
Peel pickles, cut into two parts and cut into slices. Any meat products (boiled and fried) can be ham, meat, kidneys, sausages, cut sausage into thin slices, put in a pan with onions fried in tomato, add cucumbers, capers, bay leaves, peas and salt, pour broth and cook about five to ten minutes.
6
Before serving, put olives, sour cream, peeled lemon slices, finely chopped parsley or dill in a hodgepodge.
7
Fish hodgepodge. Clean the fish, wash and remove the fillet from it and cut into slices. From the bones and heads, cook the broth.
8
Peel and chop. Pour some vegetable oil into the pan and fry the onions. Then add the tomato paste and stew with the onions for five to six minutes.
9
Put in the pan pieces of fish, capers, pickled and sliced pickles and tomatoes, bay leaf. Pepper and fill everything with cooked hot broth. Salt and boil for ten to fifteen minutes.
10
Wash the dill or parsley, dry and chop finely. Before serving, put olives and chopped greens in a hodgepodge. You can also add peeled lemon slices.
note
To prepare a fish hodgepodge, any fresh fish is suitable, but not very bony and not small.
Useful advice
To make the hodgepodge tastier, the meat and sausage should be slightly fried before adding to the pan.