Solyanka is a traditional Russian dish, originating from the old Domostroevsky brine soups "hangover" and "crumb." In the XIX century, hodgepodge from folk dishes turned first into a dish served in taverns, and then in restaurants. Common to all hodgepodge - meat, fish, mushroom - is the base of the broth and cucumber pickle.
Pick your recipe
You will need
-
- Solyanka meat team
- 1.5 liters of meat broth;
- 2 cups of cucumber pickle;
- boiled beef tongue 1 pc.;
- boiled beef kidneys 2 pcs;
- 200 g of boiled beef;
- 1 smoked sausage;
- 100 g of ham;
- 1 onion;
- 1 carrot;
- 250 g of mashed tomatoes;
- 3 pickles;
- olives
- capers;
- lemon slices
- sour cream and parsley for serving.
- Fish solyanka
- 1.5 liters of fish stock;
- 2-3 cups of cucumber pickle;
- 300 g of sturgeon fillet;
- 300 g salmon fillet;
- 1 onion;
- 1 carrot;
- 250 g of mashed tomatoes;
- 3 pickles;
- olives
- capers;
- lemon slices
- parsley greens for serving.
Instruction manual
1
Combined meat solyanka Mix the meat broth with cucumber pickle and boil, remove the foam and heat for another 3-5 minutes.
2
Peel the carrots and onions. Cut the onion into a small cube, grate the carrots. Fry the onion in vegetable oil, add carrots and sauté for 1-2 minutes, pour in the mashed tomatoes and simmer over medium heat for another 7-10 minutes.
3
Peel the cucumbers, if the seeds are large, remove them. Cut into small cubes. Also chop all the meat ingredients. Put frying, meat, cucumbers in boiling broth, add capers and 3-4 pieces of black and green olives, reduce heat to a minimum and simmer for 10-15 minutes. Before cooking, try the soup and, if it seems to you under-salted, add salt, if slightly salted or slightly sour, add a little sugar. Pour the hot hodgepodge into deep plates, garnish with a slice of lemon and parsley, add a spoonful of sour cream.
4
Solyanka fish The strained fish broth is also mixed with cucumber pickle and heated. You can cook the broth from the heads and bones of trout, salmon, sturgeon, adding bay leaf, black peppercorns, celery root and pouring a glass of white wine a few minutes before cooking.
5
Wash the carrots, peel, grate, peel and chop onions in a small cube. Fry onion in vegetable oil first until transparent, then add carrots and sauté for 2-3 minutes, put mashed tomatoes and simmer until liquid evaporates.
6
Peel the cucumbers and remove the seeds if they are large and hard. Cut into small cubes. Put in the broth cucumbers, cut in half black and green olives (about 10 pieces), capers, frying. In a boiling broth, lower the fish fillet cut into large pieces and cook the soup until it is ready - 5-10 minutes. Serve a fish hodgepodge, garnishing with parsley and a slice of lemon.
Useful advice
Fish hodgepodge is prepared from oily delicatessen fish, if you do not have sturgeon and salmon, take trout, salmon and other flavored salmon and sturgeon fish.