Meat solyanka preparation method. Mixed meat solyanka - a classic recipe. Step-by-step preparation instructions

20.01.2024

Classic Solyanka soup - recipes for making a tasty and satisfying soup. Today, every cook knows how to cook hodgepodge, and every housewife knows how to cook hodgepodge with sausage or cabbage. The classic solyanka recipe is considered a classic of Russian traditional cuisine. These are the unchanged ingredients of the classic recipe. Many housewives add carrots, potatoes, and sauerkraut to hodgepodge. Each family has its own most delicious recipes, which are improved over the years and passed on to other generations. Here’s a recipe for real hodgepodge for everyone, no matter how much culinary experts and connoisseurs of this delicious, healthy soup argue.

It is not difficult to prepare a delicious solyanka. This is not a difficult dish to prepare, which amazes with its rich taste and aroma. Solyanka is a good dish for lunch, and Solyanka is also often prepared for the holidays. In general, solyanka soup can be made from whatever is in the refrigerator. The only condition is the presence of olives or black olives, pickles, lemon and meat.

In the traditional recipe for making solyanka, the dish resembles cabbage soup with pickle. Although anything you find in your kitchen can be added. Making hodgepodge welcomes experimentation. If you use the classic solyanka recipe, you will get a hearty and flavorful soup. It is based on a not very fatty broth, and the meat used is sausage with sausages and smoked meats.

How to cook solyanka - cooking secrets

This is a thick soup with a sour taste. Any restaurant chef will tell you how to prepare hodgepodge; every cook prepares hodgepodge in his own way. Solyanka is prepared in a strong mushroom, meat or fish broth with the addition of pickles, lemons and olives. Season it with sour cream and fresh herbs.

What makes this dish different is that you can add different types of meat, sausages, and smoked meats to it (everything you have in your refrigerator - so that it doesn’t go to waste, prepare a hodgepodge). And most importantly, the more there are, the better the taste. So we will prepare some classic hodgepodges.

Secret 1: the highlight of the hodgepodge

To prepare hodgepodge, you can use any meat you like. You can make a prefabricated set of pork, beef, chicken, sausages and sausages. Solyanka has other unique flavors that enhance the taste and are the finishing touch to the dish.

So, capers, olives, lemon slices and green onions are added to the hodgepodge. Add sour cream and sprinkle with chopped herbs. Capers and olives should not be overcooked. Capers can become bitter, and olives can lose their piquant aroma and taste. After adding, bring the dish to a boil and immediately remove the dishes from the stove.

Secret 2: cucumbers

The taste of solyanka largely depends on the presence of cucumbers in it and their quality. It is better to take barrel pickles rather than pickles from a jar. They are distinguished by their special sourness. They are “alive” because they undergo fermentation, and the taste effect of hodgepodge depends on this. It is advisable to peel the skin of large cucumbers, as it can be rough. Cucumbers are a dense product, so they must first be stewed in a frying pan.

Secret 3: the right breeze

People usually call the base for hodgepodge a breze. Brez is prepared from onions, cucumbers and tomatoes. You can also add a little sugar and broth here. All ingredients must be simmered until they become soft and the mixture is thick and viscous. You can fry the onions in a mixture of vegetable, olive and butter, add cucumbers and tomato paste. All this should then be sent to the oven to simmer for 1 hour at a temperature of 140 degrees

Secret 4: broth

The broth for hodgepodge must be prepared in advance. It should turn out rich and cool. Place meat (fish or mushrooms) in cold water and cook over low heat. This is necessary so that the water is saturated with the aroma of the selected ingredient. Be sure to remove the foam when boiling the broth, otherwise the soup will turn out cloudy. Once the broth is ready, let it sit. This is the only way you will get a rich taste.

Secret 5: chopping ingredients

It is important to cut all the ingredients so that they can fit comfortably in a spoon. Usually all products are cut into small strips or cubes. It is advisable to maintain the same size.

A few more secrets of making solyanka

It is not recommended to add salt to the broth, since many ingredients already contain salt, especially cucumbers;
Green onions can be placed directly on the plate or in the broth with all the ingredients;
You can add pickled mushrooms to mushroom hodgepodges. Different types of fish are added to the fish broth. Accordingly, smoked, boiled, stewed meat, chicken and various types of sausages are added to meat;
Capers have a spicy, unique taste. You can also add a little caper marinade to the dish;
It is better to pre-fry smoked meats to melt excess fat;
The bay leaf should be removed from the hodgepodge immediately after it is cooked;
Lemons are added to the plate when serving. They give the dish aroma, sourness and an appetizing appearance;
Brez can be prepared in advance and stored in the refrigerator as a preparation. This is convenient, since the hodgepodge can be made at any time.

Classic solyanka - recipe

Ingredients:

Chicken thighs - 4 pcs.;
Smoked sausages - 3 pcs.;
Ham or carbonate - 7 pieces;
Beef - 300 g;
Sausages - 4 pcs.;
Potatoes - 1 pc.;
Carrots - 2 pcs.;
Black olives - to taste;
Pickled cucumbers - 5 pcs.;
Onion - 1 pc.;
Cucumber pickle - 50 ml;
Lemon - to taste;
Salt - to taste.

Cooking method:

The first step is to prepare a rich meat broth. Place a piece of beef in cold water and place over high heat. Until the water boils, skim off any foam that has formed. Cook the meat after boiling for 1-1.5 hours over low heat;
Then add chicken thighs to the broth, add salt, remove the foam again if necessary and cook for another 1 hour. 10 minutes before the broth is ready, add bay leaf;
Cut the onion into two parts, cut one into cubes, and the second into half rings. If necessary, you can add more onions, the taste will only benefit from this. Grate the carrots on a fine grater;
Chop sausages and ham. You can add any other sausages, such as carbonate, bacon, doctor's sausage;
Cut the smoked sausages into slices, not very thin;
In a frying pan with a thick bottom, fry the onion until transparent. Then add carrots and fry everything together until golden brown;
First add the smoked sausages and fry them for about 5 minutes;
Then add sausages and ham. Stir and fry for about 10 minutes. Add brine and simmer for 5-7 minutes over medium heat;
Peel the potatoes and cut into small cubes. Remove the meat and chicken from the broth, cut into cubes and put back into the broth. Add the potatoes and all the contents of the pan. Cook until potatoes are done;
Cut the cucumbers into long thin strips. Simmer them in the same frying pan for about 3-4 minutes. Add cucumbers to the broth, pepper and cook for another 5 minutes;
The finished soup must be steeped for at least 1 hour, and it is better to serve it the next day. You can add lemon, olives, sour cream and fresh herbs to the hodgepodge to taste. Bon appetit!

A simple solyanka recipe does not involve seasoning with potatoes. You can add it if you want a thick and satisfying broth. For dressing you need olives and tomato paste. A classic of Russian tavern cuisine, soup is a pickled dish.

As the name suggests, it is customary to add cucumber or cabbage brine to such dishes, which, unlike marinade, does not contain vinegar. By the way, according to tradition, solyanka soup is simply called “solyanka,” and a thick dish of meat or fish with cabbage is called “soup in a frying pan.”

Or maybe a villager? To this day there is no consensus on what happened where. Just as there is no opinion - are these dishes the same or are they different? Some say that the soup got its first name because pickles, or mushrooms, or fish are used.

And others say that the soup is called selyanka because it was originally a rural, rural food. It was prepared simply by mixing the remains of various products for cooking in a cauldron. This principle of preparing hodgepodge, although the details have changed over time, has remained the same: at least four varieties of boiled or fried meat or products made from it in the form of sausages and sausages are used for its preparation.

Classic meat solyanka - recipe

Among the most popular first courses of Russian cuisine, which are in demand in restaurant and home menus, the classic one occupies the leading place. And the most festive version of the classic recipe is a meat soup; this soup is popular all over the world among those who have tried it at least once.

The main condition and main component of this exquisite hot dish for the first course is the presence of at least 4 types of meat, poultry and sausages. There are recipes for hodgepodge, in which the ingredients include up to 15 meat products.

This is not to say that this is a quick dish in terms of cooking technology, but it is worth it. For the holiday, prepare a classic meat hodgepodge at home from beef, ham, sausages and sausages, enhancing the taste with a good mood and further experimenting with the ingredients. The soup prepared according to this recipe has an amazing aroma that is impossible to pass by.

Ingredients:

Meat on the bone (beef, veal) - 500 g;
Sausages (dry-cured, raw smoked) – 200 g;
Smoked ribs (pork, beef) – 400 g;
Boiled sausage (ham, sausages) – 200 g;
Pickled pitted olives (green) – 100 g;
Carrots – 1 pc.;
Onions - 2 pcs.;
Allspice - 5 peas;
Pickled cucumbers - 4 pcs.;
Cucumber or olive brine – 150 ml;
Vegetable oil - 60 ml;
Tomato paste (sauce) - 3 tbsp;
Butter - 30 g;
Bay leaf - 2 pcs.;
Pepper mixture - 1/3 tsp;
Lemon slices, sour cream, herbs - serve;
Salt - to taste.

Cooking method:

Traditionally, the soup is prepared with beef or veal on the bone. It is from this meat that a rich, rich broth with a deep taste is obtained. But pork or chicken will also work. The meat should not be too fatty or stringy. Wash it and put it in a saucepan. Send the smoked ribs there too. Fill with water. Place on medium heat. Bring to a boil. Drain off the first “broth”, rinse the meat and return to the pan. Add water again. Boil and reduce heat intensity to medium;
Peel the carrots and onions. No need to grind. Add vegetables to meat. Add bay leaf and allspice. Cook at a constant low simmer for 1.5-2 hours. Do not add salt yet; add salt to the dish only when all the ingredients are in the pan;
The broth should turn out rich, rich, cool, so don’t rush to turn it off. Do not forget to skim the foam from its surface, otherwise the soup will turn out cloudy. Remove all the meat from the prepared broth and leave to cool on a plate. Remove boiled vegetables and spices. Strain the broth through cheesecloth to remove small bone fragments;
Chop the pickled cucumbers into long thin pieces. It is advisable to use barrel cucumbers, which will give the dish its own special taste, not spoiled by vinegar. Is there no way to get these cucumbers? Pickled ones (from a jar) are also suitable, only tasty and high-quality ones, preferably homemade;
Cut raw smoked or dry-cured sausage into strips, just like cucumbers. It is desirable that all the solyanka ingredients have the same cut shape. Instead of sausages, you can use other smoked meats;
Slice the ham. It also tastes delicious with high-quality, lightly smoked sausages. The more types of meat and sausage products, the richer and richer the taste of the hodgepodge. That is why it is called a classic meat hodgepodge;
Add a spoonful of sunflower oil to the frying pan and heat it up. Add cucumbers. Cook for about 1 minute over medium heat. Then add 150 ml. broth. Simmer for 7-9 minutes. Place the strained broth on the fire. Bring to a boil and place cucumbers in it;
Fry the sausage too, but in a dry frying pan, without oil. With this treatment, excess fat will melt out of it, and the aroma will become more expressive. Place in the pan 10-15 minutes after the cucumbers. The uniqueness of the classic solyanka mix is that each subsequent cooking its taste will be at least slightly different;
Cut the onion into quarters of rings. Heat vegetable oil in a frying pan. Add cream. Wait for the mixture to melt. Fry the onion until soft and golden;
Add tomato paste or sauce. Pour in about 1 cup of broth from the pan. Simmer for 7-10 minutes (no need to cover). Pour into remaining ingredients. Thanks to the tomato, the hodgepodge will acquire a classic reddish color and pleasant sourness;
Remove the cooled meat from the bone. Chop it or split it into fibers. Transfer to hodgepodge;
Place olives in the hodgepodge. Place them whole or cut into rings. If desired, you can add pickled capers or black olives. Pour in some cucumber or olive brine to enhance the sour taste. These products cannot be subjected to long-term heat treatment; they will lose their natural color, change consistency, and acquire a bitter tint;
Cook for another 5-7 minutes. Salt and pepper to taste. Do not overdo it with salt, because after infusion the taste will become more intense. Turn off the heat. Let the dish sit, covered, for 15-30 minutes. Serve with fresh herbs and sour cream. Don’t forget to put a slice of lemon on each plate with a hearty meat hodgepodge. Bon appetit!

Solyanka is also prepared from pickled mushrooms, pickled or pickled cucumbers, onions and carrots, tomato paste, and olives. Before serving, the dish is usually garnished with a slice of lemon. Solyanka is a thick, hot and spicy soup from Russian cuisine. It is prepared in meat, fish or mushroom broth. Among the main ingredients of any modern solyanka are: olives, pickles, lemon, capers. When serving, sour cream and fresh chopped herbs are added to the solyanka soup.

The delicious soup is prepared with meat broth, but in recent years fish and mushroom versions of this dish have become very popular. To give a specific taste, various types of sausages and smoked meats are added to the soup. In addition to taste, they add a special aroma to the entire soup, making it satisfying and rich. Additionally, potatoes, rice and pearl barley are added. Soup recipes are distinguished by their diversity. As a rule, the soup turns out to be quite fatty and thick, it is great for relieving hangover symptoms.

Essentially, solyanka is a soup made from whatever is on hand. With one exception: you should definitely have all kinds of sausages, different types of meat, black olives, pickles, and lemon on hand for hodgepodge. Based on the type of preparation, soup is divided into three categories: meat, fish, mushroom. Any hodgepodge can be called classic, because there is no standard. Each housewife adds her own.

Cabbage solyanka - recipe

Cabbage soup is considered a traditional Russian dish, and for many centuries its fans were not only poor people in villages, but also high-ranking nobles, and the royal court did not disdain the dish. How to deliciously cook solyanka from cabbage. Solyanka is not only a tasty dish, but also very healthy; cabbage contains large amounts of vitamin C, potassium, folic acid and magnesium.

Doctors say that people who eat a lot of solyanka rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape. Fresh cabbage soup is stewed cabbage with meat and sometimes mushrooms. Pickles are often added to it.

Soup made from sauerkraut or fresh cabbage is an excellent option for a tasty and satisfying dinner. Cabbage soup is a classic Russian dish that has been admired by both ordinary villagers and wealthy nobles for centuries.

Solyanka can be prepared from sour or fresh cabbage. The basis of the dish, according to many chefs, is broth. It can be mushroom, fish or meat. In addition, the solyanka contains cucumber pickle.

Ingredients:

Meat - 800 g;
Onions - 2 pcs.;
Garlic - 2 cloves;
White cabbage - 1 kg;
Tomato - 1 pc.;
Carrots - 1 pc.;
Broth - 1 glass;
Bay leaf - 2 pcs.;
Tomato paste - 1 tbsp;
Sunflower oil - for frying;
Spices - to taste;
Salt - to taste.

Cooking method:

Wash the boneless meat and cut into cubes about 3 cm;
Place the meat in a deep frying pan or saucepan with hot oil, lightly salt and pepper and fry without a lid until all the juice has evaporated;
In a separate frying pan, fry the onion cut into squares and grated carrots until golden brown;
When the water has evaporated from the meat, add the fried onions and carrots and stir;
Chop the cabbage into small strips;
Transfer the cabbage to the meat with vegetables, stir, add a little salt and, cover with a lid, leave to simmer;
In a separate frying pan, simmer the tomato cut into pieces and the garlic squeezed through a press until soft;
When the tomato spreads to a puree, add tomato paste, water or broth, salt (taking into account the fact that we have already salted the meat and cabbage), sugar, dry herbs, and you can add your favorite spices. Place a couple of bay leaves into the boiling liquid and let it boil for 5 minutes, after which remove the bay leaf;
Pour the sauce over the cabbage and meat and simmer, covered, until done. There should be very little liquid left in the hodgepodge so that the cabbage is juicy and soft, but does not swim in the sauce;
Solyanka made from cabbage with meat is served hot; it does not require any additions except for greens. Bon appetit!

For the simplest version of homemade solyanka, you can use meat or chicken broth, smoked pork belly, black or green pitted olives, Vienna sausages, pickles and capers. And as a final touch - the juice of one lemon and fresh parsley. Proportions depend on the desired thickness and acidity. Today, meat and mixed soups, fish, game and even lean solyanka soups are prepared not only in restaurants, but also in home kitchens.

These are rich, aromatic, spicy soups, so satisfying that they can make up an entire lunch. To prepare solyanka you need pickles, preferably barrel ones. Neither lightly salted nor pickled ones are suitable, but will only spoil the taste of the soup. It is advisable to peel the cucumbers and free them from the flabby center. The peel and center are boiled for about 10 minutes with broth in a separate pan, and this sour broth is added to the soup along with the brine.

The soup is prepared with a strong meat, fish or mushroom broth. As a rule, a lot of meat is used in such meat and fish soups. The soup turns out so thick that sometimes you can’t even dare to call it “soup”. Interesting fact: Solyanka has an alternative name, namely “hangover”. How to prepare hodgepodge at home? It is worth noting that first of all it is very important to follow the recipe.

There are both more complex and simpler ways to prepare hodgepodge. Regardless of which option is chosen, it is important to choose high-quality products for hodgepodge, then the soup will turn out tasty and aromatic. Depending on its type, the soup may consist of several types of mushrooms, fish or meat. How to prepare hodgepodge follows, first of all, from the type of hodgepodge.

Solyanka soup - a delicious solyanka soup recipe

Solyanka was originally a soup made from sauerkraut and meat. The first course is quite easy to prepare. There are three types of soup: meat, mushroom, fish. All experienced chefs know how to deliciously prepare Solyanka soup. The soup, according to experienced chefs, is one of the traditional dishes of rich Russian cuisine. Is Solyanka a soup or a main course?

If in the first case there are no disputes, then in the second the opinions are divided, because today in the restaurant menu there are solyankas - first thick courses and solyankas - hot second courses in which there is no broth, and they are not boiled, but baked. The composition of traditional meat solyanka includes: meat products (at least four types), broth, pickles, onions, tomato paste, olives, lemon and a lot of herbs.

Ingredients:

Potatoes – 4 pcs.;
Smoked sausages – 200 g;
Carrots – 1 pc.;
Sausages, sausages or boiled sausage – 200 g;
Pickled cucumbers - 4 pcs.;
Onions – 1 pc.;
Khmeli-suneli (seasoning) – 1 tbsp;
Tomato paste – 2 tbsp;
Black olives or green olives - to taste;
Lemon - half;
Salt - to taste.

Cooking method:

Place 1.5-2 liters of clean water on the stove, bring to a boil and transfer peeled and cut into large pieces potatoes into boiling water. Boil potatoes until tender;
While the potatoes are cooking, chop the onions and set them to fry;
After 2-3 minutes, add grated carrots to the onions. Fry vegetables for 2-3 minutes;
Peel sausages, frankfurters and smoked meats from casings, cut into cubes or circles. Add to the pan and fry with vegetables for 5 minutes, stirring occasionally;
Cut the cucumbers into cubes, add to the rest of the ingredients in the pan, and simmer for 2-3 minutes. If cucumbers have hard skin, it is better to cut it off and only then chop it;
Put tomato paste, add khmeli-suneli seasoning, salt to taste (taking into account that cucumbers also contain a sufficient amount of salt). Stir, add a little broth if necessary, simmer everything together for 5-7 minutes, and then transfer the entire contents of the pan into the pan with the boiled potatoes;
Stir the soup, bring to a boil over low heat, then turn off the heat on the stove and let the hodgepodge brew for 10-15 minutes;
When serving, place black olives and 1-2 lemon slices on each plate. Solyanka soup is ready. Bon appetit!

The traditional classic is a kind of mixture of pickle and cabbage soup. If you need to prepare a meat hodgepodge, either smoked meat or meat pre-fried in vegetable oil goes into the broth. If you prepare fish soup, you should put smoked red fish in it. And salted or pickled mushrooms are sent to the mushroom hodgepodge. Whatever recipe is used as a basis for the soup, this is how it will turn out. However, you can safely mix ingredients from different hodgepodges and something new will come out.

Solyanka is one of the few dishes of Russian cuisine, the culinary recipe of which welcomes imagination and experimentation. Capers give solyanka its characteristic spicy-sour taste. In Soviet times, they were replaced with green peas, similar in shape, but completely different in taste. The preparation of Solyanka soup is completed in the plate, where the garnish is added: olives and circles of peeled lemon. Whether to add sour cream to hodgepodge is a controversial question that everyone answers according to their own taste.

Meat solyanka - a recipe for delicious meat solyanka

The basis of this soup is a rich, rich broth made from beef and chicken legs. The second important ingredient, cucumbers, they must be in barrels and in no way canned or pickled from a jar. And third, these are capers, without them you will just get cucumber soup. How to make soup with meat at home. Any housewife can prepare meat soup.

You can prepare meat solyanka according to different recipes, but they are prepared mainly according to one type. Meat soup is cooked in a thick, meaty, rich broth made from pork or beef, or any type of meat you like. Smoked and sausage products are usually added to the meat hodgepodge.

Meat is a tasty, appetizing, gourmet dish adored by different peoples of the world. The recipe for each nation's solyanka is, of course, different, but this soup will never go unnoticed.

Ingredients:

Pickled cucumbers - 250 g;
Boiled beef - 250 g;
Capers (optional) - 100 g;
Onions - 2 pcs.;
Milk sausages - 100 g;
Cucumber pickle - 100 ml;
Tomato paste - 1 tbsp;
Boiled ham - 150 g;
Olives or olives - 100 g;
Meat broth - 3 l.;
Vegetable oil - for frying;
Spices (dill, parsley, pepper) - to taste;
Sour cream and lemon - for serving;
Spices (salt, dill, parsley, pepper) - to taste.

Cooking method:

For the recipe for making classic meat solyanka, you first need to prepare meat broth from beef, ham and sausages so that our broth has a smoked smell;
The next step in preparing classic solyanka is to prepare and chop the onions. Fry the onion in vegetable oil until golden brown, add tomato paste and simmer until tender. Add the entire tomato mass to the meat broth;
Cut all smoked meats into thin strips or thin diamonds. When shredding ham, meat and sausages, try to ensure that all ingredients are cut equally. Peel and seed the pickled cucumbers and cut them into diamonds or thin strips;
Add chopped ham, boiled beef, sausages, and pre-chopped cucumbers to the broth, always with the brine that remains from the cucumbers, then the capers, too, along with the brine, bring to a boil and cook for about 7 - 10 minutes;
When serving solyanka, garnish it with lemon slices, parsley, dill, olives and sour cream. Classic meat soup is ready. Bon appetit!

This is a Russian soup with a sour, salty and spicy taste. To prepare solyanka, brine (cabbage or cucumber), various marinades and pickles, lemon juice and even kvass are used. Solyankas come in meat, fish and mushroom varieties. Corned beef, smoked meats, sausage, ham, and frankfurters are added to meat hodgepodges. Only red fish (sturgeon) goes into fish solyankas - boiled, salted, smoked.

The vegetable part of the solyanka soup consists of onions, pickles, olives, capers, and lemons. A lot of spices are added to the solyanka - pepper, parsley and dill. Solyanka can be served with sour cream. Another special feature is that this soup is prepared quite spicy.

Today the recipe has changed. First, with the advent of tomatoes in Rus', they began to be used in cooking, and then they began to be replaced with tomato paste. Then they began to add capers, gherkins, black olives, and lemon to the dish. Any hodgepodge is a prefabricated one, and the question of how to prepare hodgepodge can be answered simply: chop everything that is in the refrigerator.

That is, during the cooking process, various products are added to the soup, almost all of which are already prepared (pickled, salted, pickled, fried, smoked). Moreover, the more different products of the same type are included in the hodgepodge, the better. For example, meat soup may include: sausages, smoked sausage, ham, boiled pork, corned beef, pieces of fried meat.

Solyanka in a slow cooker - a recipe for mixed meat solyanka

Any solyanka recipe can be adapted for a slow cooker, but you need to know some tricks and be sure to follow the correct sequence of adding ingredients. Otherwise, you may end up with porridge rather than a flavorful and vibrant dish. A common recipe for mixed meat soup in a slow cooker.

Ingredients:

Water - 2 l.;
Beef - 600 g;
Pickled cucumbers - 4 pcs.;
Tomato paste - 2 tbsp;
Capers or olives - 100 g;
Allspice black pepper - 3 peas;
Cold cuts (servelat, boiled or smoked sausage, frankfurters) - 400 g;
Onion - 1 pc.;
Sunflower oil - 3 tbsp;
Bay leaf - 2 pcs.;
Lemon and sour cream, greens - for serving;
Salt - to taste.

Cooking method:

Cook rich beef broth in a slow cooker. We wash the beef under running water, cut it into medium-sized pieces and put it in a slow cooker;
Pour boiling water from the kettle so as not to waste time heating the water, and turn on the “Stew” mode for 2 hours;
After the signal, take out the meat and cool it, strain the broth;
Assorted meats: sausages, sausages, ham and other smoked meats, as well as cut beef into pieces. Also cut the pickled cucumbers into pieces;
Cut the olives into circles;
Turn on the multicooker in the “Baking” mode for 40 minutes. Finely chop the onion and fry in a multicooker in vegetable oil for 7 minutes in baking mode;
Slice the pickled cucumbers and olives with the stewed onions. Cook for another 5 minutes;
Open the lid and add a couple of tablespoons of tomato paste, stir and cook for another 8 minutes in the same mode;
Next, add sausages, smoked meats and chopped meat to the bowl, mix well and continue cooking for another 10 minutes;
Pour in beef broth. You can add a little brine from pickled cucumbers or olives. Add a little salt and bay leaf;
Cook the mixed meat hodgepodge in a multicooker for 20 minutes in the “Baking” mode. You can also cook in the “Stew” mode for 60 minutes, if you are not in a hurry;
Let it brew a little, pour the hodgepodge into plates, add a slice of lemon, add sour cream and serve. Bon appetit!

Soup in a slow cooker: cooking secrets

Make a choice in favor of home-made products and preparations - do not use brine from store-bought cucumbers to prepare hodgepodge; it usually contains a lot of preservatives;
It is imperative to add smoked meats to the hodgepodge - they will give the soup not only taste, but also aroma;
Soup in a slow cooker must contain at least 3 types of meat products;
Before serving, place a lemon slice, herbs and sour cream on each plate;
Good ingredients for hodgepodge are not only beef and pork, but also liver, kidneys, and tongue;
To give the dish a spicy, salty and sour taste, you must use pickled cucumbers, olives, capers, pickled mushrooms, lemon, tomato paste and brine;
If you have prepared fish solyanka, then this dish is served without sour cream;
Sauerkraut is an optional ingredient in solyanka, but it is also used in some recipes;
You can put several types of sausage in the economy version of Solyanka.

Every housewife certainly has her own favorite cooking recipe, or, as a rule, the basis for cooking. Because if there is a foundation, you can create anything on it. The basis of products for a meat dish is fried boiled meat of various varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and peppers. The basis of products for fish soup is fish of different varieties, fresh, dried, salted. Soups with red fish and sturgeon are especially appreciated. The basis of products for mushroom soup is mushrooms, salted and marinated. Mushroom mushrooms and milk mushrooms were especially valued. In well-known recipes for some meat solyankas, there must have been salted milk mushrooms.

An indispensable condition for any hodgepodge is a sour taste. To do this, add to the hodgepodge: cucumber pickle, lemon, pickled cucumbers, pickled mushrooms, black olives. If you manage to meet all the requirements of the dish, then you have perfectly mastered how to cook hodgepodge.

Video recipe “Classic mixed meat hodgepodge”

The whole family's favorite soup - Solyanka with different types of meat and sausage. Delicious!

It is advantageous to prepare Solyanka the day after the feast. What is usually left from the festive table is a selection of various meats and sausages, olives and black olives. All you have to do is add pickled cucumbers and potatoes - the delicious soup is ready!

Ingredients:

Meat (pork, beef)- 300 grams

Chicken meat- 200 grams

Boiled sausage- 200 grams

Smoked sausage- 200 grams

Pickles(marinated) - 150-200 grams

Potato(optional) - 300 grams

Bulb onions- 100g

Olives (olives)- 100g

Tomato paste- 1-1.5 tbsp

Cucumber pickle— 100-200 ml

Vegetable oil- for frying

Spices: salt, ground black pepper, bay leaf.

How to cook delicious solyanka

1 . First you need to boil the meat. A delicious meat hodgepodge is obtained if it contains pork or beef, poultry (but not game), and two types of sausage (boiled and smoked). You can cook broth on meat bones. Giblets (heart, stomachs, kidneys) are also perfect for hodgepodge.

2 . To make the broth transparent, you need to remove the dirty foam from the surface (there is no need to remove the white foam). Of course, there is nothing harmful in the foam, it is just boiled protein from the meat, but the broth without dirty scraps looks more aesthetically pleasing. You can bring the meat to a boil, drain the water, rinse the meat and add new water. However, in this case the hodgepodge will not be rich enough. Some housewives throw the meat directly into boiling water to prevent foam from forming.

3 . When the meat is cooked, remove it from the pan, cool slightly and separate from the bone. Cut the meat into small pieces and put it back into the broth.

4 . Add diced peeled potatoes to the boiling broth with meat. It must be said that there is no general consensus on whether potatoes should be added to hodgepodge. Therefore, if you want the hodgepodge to be more filling, add 2-3 medium potatoes. Bring to a boil and reduce heat to low. While you are preparing the frying, the potatoes will be cooked, but not mushy.

5 . Cut the sausage into small strips or cubes.

6 . Fry sausages in a frying pan with a small amount of vegetable oil. Do not overcook or dry out the sausage; just lightly fry it. And add to the hodgepodge.

7 . Add cucumber pickle to the saucepan with hodgepodge. If the brine is very salty, the quantity can be reduced (keep in mind that pickles will also be added to the soup). Add bay leaf.

8 . Peel the onions, cut into small cubes and fry in vegetable oil.

9 . Add chopped pickled cucumbers to the pan with onions. Fry for about 2-3 minutes. Then add tomato paste, stir and fry for about 1 minute.

10. Add the fried cucumber to the hodgepodge. Pepper and salt (usually this is not required, the soup is already salty).

11 . After boiling, add olives and herbs (optional) cut into thin rings to the hodgepodge. Cover the pan with a lid, turn off the heat and let the hodgepodge brew for about 20 minutes. Before serving, add thin slices of lemon to each plate.

Delicious meat solyanka is ready

Bon appetit!

Solyanka meat

One of the most satisfying and beloved soups by all, especially the stronger half of humanity will confirm this, is solyanka. The dish has a rich history, it appeared in Rus', initially the recipe did not include meat in its basis - solyanka was a fish dish. Over the course of two decades, inventive housewives have come up with this dish. Solyanka meat the way it is now, because it is from meat that a rich and very cool broth is obtained, the way it should be - ancient cookbooks say that it is a strong and fatty broth that is the basis of this dish.

Every woman has her own tricks for preparing first courses. Moreover, when it comes to hodgepodge, the imagination is not limited at all. The main thing is to have the opportunity and desire to go to markets and shops in search of exactly the necessary products. Excellent Solyanka meat, is obtained from the ingredients included in its composition, traditionally it is:

Pickles

Pickled cucumbers or capers – 3 pcs. Or you can do both, but usually you may not have capers on hand, so small cucumbers from a jar are ideal.
Canned olives, pitted – 100-150 grams, optional. You can also add olives, depending on your preference.
Marinated mushrooms, usually champignons – 100-150 grams.

Vegetables and fruits

Onion – 3 pcs. medium size.
Carrot – 1 pc. Usually the carrots in the hodgepodge are already superfluous, you don’t have to add them, but it all depends on the wishes of the household and the hostess.
Potatoes – 3 pcs. Also added as desired.
Lemon – 1 pc. medium size.

Greenery

Parsley – 1 bunch.
Dill – 1 bunch
Basil – 1 bunch.

Actually, greens are added to taste, Solyanka meat It can be only with parsley (as is usually the case), or maybe with the addition of various herbs, according to taste and desire.

Seasonings

Bay leaf, whole or chopped – 4 pcs.
Peppercorns - it’s better to take the combined ones, black, white, and red.
Salt to taste.

For seasoning and frying

Sour cream - spoon when serving.
Tomato paste or any sauce, preferably medium hot or sweet - 2 tbsp.
Sunflower oil for frying.

The most important item is meat products. Well, here you can completely engage in amateur activities. But it is worth noting that Solyanka meat It turns out incredibly tasty and aromatic if you put all types of meat, sausages and smoked meats in it. So:

Beef on the rib – 600 grams.
Chicken drumsticks, wings, or whatever you have on hand, smoked or baked – 3-4 pcs.
Hunting sausages, or you can buy spicy snacks (smoked sausages, slightly thicker than hunting sausages) - 4-5 pcs.
Pork belly (carbonade) – 200 grams.
If you are preparing hodgepodge after the holiday, and the slices are left uneaten, feel free to add everything you have on hand: boiled and smoked sausage, ham, etc.

Another recipe for meat hodgepodge

Let's start cooking. Usually, Solyanka meat It is eaten incredibly quickly, so for cooking it is better to take a larger pan so that everyone gets a plate - two hot, rich soup.

We take water into a saucepan and put in the pre-washed meat on the bones. We put it on the fire and until it boils, remove the foam with a spoon or slotted spoon so that the broth is more transparent and beautiful. The meat should stand on the fire for about 1 hour - it will have time to cook and saturate the future soup. There is no need to drain the broth, we are waiting for a rich dish. An hour after adding the meat, place the onion in the pan. Now we need another hour.

Next item: cutting all the ingredients for the soup. Our Solyanka meat It will be even better and tastier if all the meat products are cut into strips, this is already a tradition. And so, we cut the products.

When the broth is cooked, remove the onion; you won't need it anymore. You also need to take out the meat on the bone, cut it into strips, you can leave a piece along with the bone if you like. Cut all pickles into strips, olives and mushrooms into slices. Simmer the cucumbers in a frying pan for 5 minutes and place in the pan. We also put all the meat ingredients into the broth.

Now start adding spices: bay leaf, salt and allspice. The whole thing needs to be mixed and the heat reduced, now let it boil all together for about 20 minutes. In the meantime, you can start frying. Cut the onion into half rings and fry until golden brown, add tomato paste and saute for 7 minutes, then put everything in a pan with meat and cucumbers. If using carrots, fry them with onions.

After 20 minutes, add mushrooms and olives to the soup. Cook for another 30 minutes, and then add the herbs and lemon, let simmer over low heat for 20 minutes, covered. Let it brew Solyanka meat should take about an hour or two. Don't forget to add sour cream and lemon to the plate.

Mixed meat solyanka is a classic dish of Russian cuisine. Essentially, this is a rich meat soup, which is prepared from several types of meat with the addition of pickles, olives, lemon and parsley. These are the unchanged ingredients of the classic recipe. Many people add carrots, potatoes, sauerkraut, etc. to hodgepodge. Each family has its own most delicious recipes, which are improved over the years and passed on to other generations. Here’s a recipe for real hodgepodge for everyone, no matter how much culinary experts and connoisseurs of this delicious meat soup argue. Try to prepare a combined meat hodgepodge according to the classic recipe and decide what exactly you are missing in it. Perhaps you will exclude olives altogether, but to make the dish fuller you will want to add potatoes. The broth can be cooked with beef, pork or chicken, as you prefer. This is how you will develop the right solyanka recipe for you. Well, the most important secret is that the larger and more varied the assorted meats, the richer the taste of the finished dish. Let's look at the step-by-step recipe for how to cook mixed meat solyanka.

Necessary products for classic hodgepodge:

300 g pork on the bone;
100 g ham;
100 g sausages;
100 g smoked meat;
100 g boiled sausage;
4 things. (200 g) pickles;
1 medium onion;
3 tbsp. tomato paste;
200 g olives;
100 g butter;
a small bunch of parsley;
1 lemon;
salt, peppercorns, bay leaf.

Hodgepodge recipe step by step with photos

1. Wash the pork and place it in a deep pan. Fill with water and place on medium heat. When the water in the pan boils, drain it and fill the pan again with clean water. Add a few black peppercorns and 2 small bay leaves. Boil the pork until tender, skim off the foam periodically.

2. While the pork broth is cooking, let's start cutting all types of meat products.

3. Finely chop the onion and fry it in butter until golden.

4. Add tomato paste to the onion in the frying pan, stir and fry for a couple more minutes over low heat. Our solyanka dressing is ready.

5. Cut pickled cucumbers into small cubes.

6. When the broth is ready, remove the pork from it and cool it. Separate the meat from the bone. Cut into small slices.

7. Place all the chopped meat and sausages in a saucepan with broth, add onion and tomato dressing, and pickles. Cook the hodgepodge over low heat for 15-20 minutes. Then add the parsley, remove the hodgepodge from the heat and cover with a lid. The solyanka should sit for another 20 minutes.

8. Pour the prepared meat hodgepodge into plates and put a slice of lemon and a few olives into each plate.

9. Before use, add a spoonful of sour cream.

The most delicious homemade hodgepodge is ready! My mouth is already watering. Bon appetit!

Solyanka national team soup is prepared in many different ways. Professional chefs and lovers of culinary experiments invent new recipes and also use different ingredients, improving their skills.

In this article we will reveal the secrets of preparing this dish and tell you in detail how to cook soup - hodgepodge.

What is solyanka?

It is believed that the predecessor of this wonderful dish was a simple village stew, into which housewives put the products that were at hand. Some even associate the name of the simple soup “Selyanka” with the restaurant dish “Solyanka”, finding in them common features and similar methods of preparation. One way or another, the classic hodgepodge is prepared in different establishments according to completely different recipes, however, maintaining common features. Firstly, this dish must include a set of meat delicacies. Secondly, in order for the “Solyanka national team” soup to acquire its characteristic piquant taste, pickles, olives and lemon are added to it. In addition, this dish can be prepared from vegetables, mushrooms and even fish.

If you don’t know how to make Solyanka soup, then start with the simplest, classic version. We provide a detailed description of it below.

Products for solyanka

To prevent this wonderful dish from turning into an expensive pleasure, cook it after the festive feast. As a rule, on such days, leftover smoked meats, different types of meat, spicy, salty and pickled snacks accumulate in the refrigerator. Thus, Solyanka national soup can become not an expensive, but a wonderful economical solution. Here is an approximate composition of products used for the classic recipe:

Some housewives, in order not to waste precious time preparing vegetables, make preparations for their favorite soup in the fall. To follow their example, you need to do the following:

Grind or grate two kilograms of cucumbers, 300 grams of carrots, 300 grams of onions, a head of garlic, add herbs to taste.
Mix the vegetables. Add to them three tablespoons of sugar, two tablespoons of salt and a glass of vegetable oil.
Cook the dressing over medium heat until it boils. Warm it up for a few more minutes, and then put it in sterile jars and roll it up.
Now you can easily prepare your favorite dishes in winter and delight your loved ones with them.

Mixed meat solyanka recipe (classic)

Some chefs prepare this wonderful hearty soup without skimping on ingredients. This is why solyanka sometimes resembles a second course more than the first. To make your soup tasty and aromatic, try to follow the sequence of actions:

Place beef on the bone (pork) and smoked ribs in a saucepan, cover with water and bring to a boil. After this, carefully remove the resulting foam, reduce the heat, add the peeled onion to the meat and cook the broth for about two hours.
Some time before it’s ready, salt the water, add bay leaves and peppercorns. After fifteen minutes, remove the meat and onion, and strain the broth through a fine sieve.
When the beef (pork) has cooled, separate the meat from the bone and tear it into thin fibers.
Cut the sausage and ham into strips.
Cut the cucumbers into thin slices, place in a heated frying pan, add a little broth and heat for a few minutes.
Peel the onion, cut into half rings and fry in a mixture of butter and vegetable oil until golden brown. After this, add tomato paste to the frying pan, mix it with onions, and then transfer the resulting frying to the broth.
Place all the meats, cucumbers, olives, capers, salt and pepper into the pan. Cook the soup over low heat for a few more minutes.
Before serving, place a little sour cream and a thin slice of lemon on each plate.

As you can see, the recipe for hodgepodge of mixed meat (classic) is not too complicated if you follow the sequence of these steps.

Solyanka with capers and mushrooms

In this case, we will use a completely different set of products, but the taste of our dish will not be affected at all. On the contrary, it will reveal itself from a new, completely unexpected side. We hope you will definitely like it. So, the soup “Meat Solyanka”.

Recipe:

Solyanka national team soup is ready. It's time to invite your household to the table. Garnish each serving with sour cream, chopped herbs and a thin slice of lemon.

Soup “Solyanka team with sausage”

This recipe is a simplified version of the classic dish. Unfortunately, we don’t always have time to prepare a full-fledged version of meat solyanka. Therefore, in this case we will use a set consisting of vegetables and sausages.

Preparation of hodgepodge:

Pour three and a half liters of water into a large saucepan. If you have chicken or meat broth, you can use it.
Peel six medium potatoes, cut them into small cubes and cook over medium heat.
For the dressing, peel and grate one carrot, cut two red onions into half rings, and also grate four pickled cucumbers on a coarse grater. Fry fresh vegetables in a frying pan and then add grated cucumbers to them. At the very end, mix the frying with two tablespoons of tomato paste.
Cut 200 grams of boiled sausage into cubes, five hunting sausages and 100 grams of pitted olives into circles.
Place all prepared foods in the broth, add salt and necessary spices to taste.

When the soup is ready, pour it into bowls and serve with sour cream (or mayonnaise), a slice of lemon and chopped herbs.

Solyanka in a slow cooker

Since many modern housewives cannot imagine kitchen chores without their best assistant - a multicooker, we decided to offer you this interesting recipe. Solyanka national team soup (we posted a photo of this dish in our review) is prepared as follows:

Fish solyanka

This recipe will appeal to those who are partial to fish dishes. This dish is easy to prepare - just follow the algorithm described below. So, let's try to make the “Hodgepodge” soup.

Recipe:

To cook a strong fish broth, take two onions, four black peppercorns, a bay leaf, one carrot, salt, one dried parsley root and small fish (600 grams). Peel the vegetables, cut as desired and fry in a dry frying pan for several minutes. Clean the fish, gut it and rinse. Place the prepared ingredients in a saucepan, fill them with two liters of water and put on fire. After the broth boils, remove the foam from its surface, add salt, pepper and bay leaf. After a few minutes, strain the broth through cheesecloth or a fine sieve.
Divide 400 grams of sterlet or sturgeon fillet into small pieces. Cut two small onions into half rings. Peel two pickled cucumbers and then cut into thin strips.
Heat a frying pan and lightly fry the prepared onion with two tablespoons of flour. After this, pour a little fish broth into it, mix it well with flour and cook everything together for a while. Add tomato paste and cucumbers to the pan, stir and cook for about five minutes.
Place the roast in the broth and bring it to a boil. Place the pieces of fish, olives, capers, pepper and salt into the pan. Cook the hodgepodge until done. Serve it to the table, garnishing with a slice of lemon and chopped herbs.

Lenten mushroom solyanka

This recipe will help believers brighten up the strict days of fasting. The rich taste of the dish is practically not inferior to the taste of classic soup, and therefore even people who do not adhere to a special diet enjoy preparing it. We invite you to try together to make Lenten Solyanka soup.

Recipe:

Season each serving with lemon and chopped herbs.

Solyanka with tongue and kidneys

The meat soup “Sbornaya Solyanka” has an amazing taste. It is perfect for a family dinner, and can also decorate your holiday table. Finally, we offer one more option for preparing such a wonderful dish as “Solyanka meat team” soup.

Boil one beef tongue until tender (it is better to do this the day before). To do this, fill it with cold water and bring to a boil. Change the water and put it back on the fire. After two hours, the tongue must be removed, placed in cold water and the skin removed (like a stocking).
Rinse the kidneys (two pieces), remove all ducts and films, cut out the fat. Cut them into cubes, cover with soda and leave for 20 minutes. Rinse again, pour in vinegar and sprinkle with salt. After 40 minutes, wash and dry.
Cut one onion and four pickled cucumbers into strips.
Cut 300 grams of beef (it’s better to take tenderloin) and 300 grams of lamb fillet into pieces. Lightly fry the meat in a frying pan, add 200 grams of smoked sausages, onions, cucumbers and a glass of broth. Mix all the ingredients and simmer over medium heat for several minutes.
Pour tomato paste into the pan and bring its contents to a boil. Transfer the roast to boiling broth, add tongue and kidneys to it and cook the soup until tender.
At the end of cooking, salt and pepper should be added to the hodgepodge, olives should be added to it, and capers, if desired.

Conclusion

Solyanka meat team soup, the recipe for which, and more than one, we presented in the review, can consist of completely different products. However, the combination of different types of meat, smoked meats and salty taste gives the finished dish common characteristics. We hope that the descriptions of the soups given in our article will be useful to you for conducting exciting culinary experiments. Find the most successful combination of ingredients - and Solyanka national soup will become your signature dish.

Solyanka national team soup is prepared in many different ways. Professional chefs and lovers of culinary experiments invent new recipes and also use different ingredients, improving their skills.

In this article we will reveal the secrets of preparing this dish and tell you in detail how to cook soup - hodgepodge.

What is solyanka?

If you don’t know how to make Solyanka soup, then start with the simplest, classic version. We provide a detailed description of it below.

Products for solyanka

Some housewives, in order not to waste precious time preparing vegetables, make preparations for their favorite soup in the fall. To follow their example, you need to do the following:

Grind or grate two kilograms of cucumbers, 300 grams of carrots, 300 grams of onions, a head of garlic, add herbs to taste.
Mix the vegetables. Add to them three tablespoons of sugar, two tablespoons of salt and a glass of vegetable oil.
Cook the dressing over medium heat until it boils. Warm it up for a few more minutes, and then put it in sterile jars and roll it up.
Now you can easily prepare your favorite dishes in winter and delight your loved ones with them.

Mixed meat solyanka recipe (classic)

Place beef on the bone (pork) and smoked ribs in a saucepan, cover with water and bring to a boil. After this, carefully remove the resulting foam, reduce the heat, add the peeled onion to the meat and cook the broth for about two hours.
Some time before it’s ready, salt the water, add bay leaves and peppercorns. After fifteen minutes, remove the meat and onion, and strain the broth through a fine sieve.
When the beef (pork) has cooled, separate the meat from the bone and tear it into thin fibers.
Cut the sausage and ham into strips.
Cut the cucumbers into thin slices, place in a heated frying pan, add a little broth and heat for a few minutes.
Peel the onion, cut into half rings and fry in a mixture of butter and vegetable oil until golden brown. After this, add tomato paste to the frying pan, mix it with onions, and then transfer the resulting frying to the broth.
Place all the meats, cucumbers, olives, capers, salt and pepper into the pan. Cook the soup over low heat for a few more minutes.
Before serving, place a little sour cream and a thin slice of lemon on each plate.

As you can see, the recipe for hodgepodge of mixed meat (classic) is not too complicated if you follow the sequence of these steps.

Solyanka with capers and mushrooms

Recipe:

Solyanka national team soup is ready. It's time to invite your household to the table. Garnish each serving with sour cream, chopped herbs and a thin slice of lemon.

Soup “Solyanka team with sausage”

Preparation of hodgepodge:

Pour three and a half liters of water into a large saucepan. If you have chicken or meat broth, you can use it.
Peel six medium potatoes, cut them into small cubes and cook over medium heat.
For the dressing, peel and grate one carrot, cut two red onions into half rings, and also grate four pickled cucumbers on a coarse grater. Fry fresh vegetables in a frying pan and then add grated cucumbers to them. At the very end, mix the frying with two tablespoons of tomato paste.
Cut 200 grams of boiled sausage into cubes, five hunting sausages and 100 grams of pitted olives into circles.
Place all prepared foods in the broth, add salt and necessary spices to taste.

When the soup is ready, pour it into bowls and serve with sour cream (or mayonnaise), a slice of lemon and chopped herbs.

Solyanka in a slow cooker

Fish solyanka

This recipe will appeal to those who are partial to fish dishes. This dish is easy to prepare - just follow the algorithm described below. So, let's try to make the “Hodgepodge” soup.

Recipe:

To cook a strong fish broth, take two onions, four black peppercorns, a bay leaf, one carrot, salt, one dried parsley root and small fish (600 grams). Peel the vegetables, cut as desired and fry in a dry frying pan for several minutes. Clean the fish, gut it and rinse. Place the prepared ingredients in a saucepan, fill them with two liters of water and put on fire. After the broth boils, remove the foam from its surface, add salt, pepper and bay leaf. After a few minutes, strain the broth through cheesecloth or a fine sieve.
Divide 400 grams of sterlet or sturgeon fillet into small pieces. Cut two small onions into half rings. Peel two pickled cucumbers and then cut into thin strips.
Heat a frying pan and lightly fry the prepared onion with two tablespoons of flour. After this, pour a little fish broth into it, mix it well with flour and cook everything together for a while. Add tomato paste and cucumbers to the pan, stir and cook for about five minutes.
Place the roast in the broth and bring it to a boil. Place the pieces of fish, olives, capers, pepper and salt into the pan. Cook the hodgepodge until done. Serve it to the table, garnishing with a slice of lemon and chopped herbs.

Lenten mushroom solyanka

Recipe:

Season each serving with lemon and chopped herbs.

Solyanka with tongue and kidneys

Boil one beef tongue until tender (it is better to do this the day before). To do this, fill it with cold water and bring to a boil. Change the water and put it back on the fire. After two hours, the tongue must be removed, placed in cold water and the skin removed (like a stocking).
Rinse the kidneys (two pieces), remove all ducts and films, cut out the fat. Cut them into cubes, cover with soda and leave for 20 minutes. Rinse again, pour in vinegar and sprinkle with salt. After 40 minutes, wash and dry.
Cut one onion and four pickled cucumbers into strips.
Cut 300 grams of beef (it’s better to take tenderloin) and 300 grams of lamb fillet into pieces. Lightly fry the meat in a frying pan, add 200 grams of smoked sausages, onions, cucumbers and a glass of broth. Mix all the ingredients and simmer over medium heat for several minutes.
Pour tomato paste into the pan and bring its contents to a boil. Transfer the roast to boiling broth, add tongue and kidneys to it and cook the soup until tender.
At the end of cooking, salt and pepper should be added to the hodgepodge, olives should be added to it, and capers, if desired.