Solyanka soup. Classic recipe with meat, sausage, smoked meats. Photos on how to cook

7

Prepared by: Dasha Petrova

10/08/2015 Cooking time: 40 min

I am sharing an interesting, satisfying, but at the same time simple recipe for solyanka with sausage and cabbage. At home, such a dish is “swept away”, so cook it right away with a reserve so that there is an additive!

Option 1: Classic sauerkraut solyanka with meat

An ancient Russian dish of sauerkraut. You can use any meat for it, here is the recipe with beef. We take the pulp from any part of the carcass, but it is better without a large amount of films and tendons, so that the stewing process does not drag on. Since the sauerkraut already contains carrots, we don’t add it.

Ingredients

• 1 kg of sauerkraut;
• 350 g beef;
• 150 g onion;
• 30 g tomato paste;
• 50 ml oil;
• spices, herbs.

Step-by-step recipe for classic sauerkraut solyanka

Fill the sauerkraut with water and rinse several times. At the end, squeeze it with your hands or drain it into a colander. After all the excess water has drained, place it in a frying pan with half of the recipe oil. Cover and simmer until soft for about an hour.

Step 2: Place the second part of the oil in another frying pan and heat it up. Cut the washed meat into strips, lay it out and fry a little. Then add the onion and fry for a couple more minutes. Cover the frying pan, turn off the heat and simmer the beef and onions until soft.

As soon as the meat is cooked, add tomato paste to it, stir, after a minute pour half a glass of hot water. Let the meat and sauce boil, pour it into the cabbage or, vice versa, depending on the size of the dish.

Stir the sauerkraut with the meat, season with spices, cover and simmer together for another quarter of an hour. Before serving hodgepodge, sprinkle the dish with herbs, you can add sour cream and garlic.

The same dish can be prepared with fresh or canned tomatoes, it will turn out even tastier. In this version, the tomatoes are simply cut into pieces and placed with the meat, and fried a little longer than with paste.

Option 2: Quick recipe for sauerkraut hodgepodge in a slow cooker

To prepare such a hodgepodge, you will need a multicooker, which will do all the main work. This is a meatless dish, but you can cut some sausage, frankfurters or smoked meats. They will not increase the cooking time, but will improve the taste.

Ingredients:

• 1 kg of sour cabbage;
• 2 onions;
• 3-4 tablespoons of oil;
• 1-2 spoons of paste;
• bell pepper;
• 1-2 carrots.

How to quickly prepare solyanka from sauerkraut

Pour cold water over the cabbage, set aside, and let it soak a little. For now, let's peel all the vegetables.

Pour oil into the multicooker and turn on the frying program. Add chopped onion and after a few minutes grated carrots. Fry the vegetables a little. If the cabbage contains carrots and there is a lot of it, then you can cook without this vegetable.

Cut the pepper in half, discard the seeds and chop into cubes. Add to the slow cooker.

Squeeze the cabbage out of the water and place it next to the pepper. Now you can fry it a little with vegetables or immediately start stewing, as you prefer. Before changing the program, add 150 ml of hot water.

Cook on stewing mode for 1.5 hours. About 15 minutes before the end, open the multicooker, add tomato paste and spices, stir the dish well and bring to full readiness.

If you want to add potatoes to the hodgepodge, then you need to chop them finely and fry them together with onions until half cooked. Otherwise, the vegetable will take a very long time to cook with sauerkraut.

Mixed meat hodgepodge according to the classic recipe

Ingredients:

• Beef on the bone – 500 gr
• raw smoked sausages – 50 g
• boiled pork - 200 gr
• boiled sausage – 200 gr
• onions - 2 pcs
• carrots - 100 gr
• capers - 30 g
• lemon - 1 pc.
• celery – 50 gr
• pickled cucumbers – 300 gr
• olives - 50 gr
• tomato puree – 200 gr
• bay leaf - 2 pcs
• vegetable oil - 20 ml
• parsley and dill
• black peppercorns - 5 pcs
• salt - to taste.

Cooking method:

First of all, we prepare all the necessary products, after which we begin cooking.

1. Wash the meat, put it in a saucepan, fill it with 3 liters of cold water and set it to cook over high heat.

2. After the water boils, remove the foam, reduce the heat slightly and after half an hour put celery, bay leaf, black peppercorns, peeled but not chopped onions and carrots into the pan.

3. After about 40 minutes, we catch the vegetables from the broth, and continue to cook the soup further.

When the meat is cooked, we need to take it out, separate it from the bones and put it back to cook, and throw away the bones.

4. Next, chop the onion and fry it until transparent in vegetable oil, add finely chopped pickles to it and simmer for 12-15 minutes. Then add tomato puree, mix and cook until cooked for 10 minutes.

5. Transfer the prepared dressing to the soup, add chopped boiled pork with sausage, capers and olives into squares and check for salt. Boil over low heat, remove from the stove and let the dish brew for another half an hour under the lid.

6. Before serving, add a slice of lemon and chopped parsley and dill to the soup.

Option 3: Sour cabbage solyanka with mushrooms (lean)

Another recipe for sour solyanka with sauerkraut, but it is very tasty, beautiful and multi-component. These are just mushrooms. These can be champignons or any other species. If necessary, replace tomatoes with tomato paste. Dish with potatoes.

Ingredients

• 300 g mushrooms;
• kilogram of cabbage;
• a pair of onions;
• large carrot;
• 3 tomatoes;
• 70 ml oil;
• 4 potatoes;
• spices, garlic, bay.

How to cook

We start with cabbage. Squeeze, place in a frying pan with oil and fry until almost soft, but not less than half an hour. Add a little oil, a couple of spoons is enough.

Pour all the remaining oil into a cauldron or into a large saucepan, in which the hodgepodge will be prepared, and heat it up. We cut a couple of large onions and carrots and put them in the heated fat. Stirring, cook for a couple of minutes.

Cut the mushrooms into large pieces. If these are champignons, then just add them to the vegetables. When using other mushrooms, you need to lightly boil them first, and only then transfer them. Fry for about five minutes.

Peel the potatoes, cut them into pieces of any shape and size, and send them to the mushrooms. Pour boiling water so that it covers the ingredients. Cook until the potatoes are soft, reducing the heat after boiling.

Tomatoes can be used with the skin or removed first. Cut into pieces and send to the cabbage. Now you can turn up the heat a little. Fry for about five minutes.

Add sauerkraut to the mixture. Stir everything and add a little salt. If you want to get a more liquid hodgepodge, then pour in a little more boiling water.

Cover and simmer for about another twenty minutes until all ingredients are completely soft. At the end, taste, add more salt to taste, season the hodgepodge with garlic, sprinkle with herbs, and be sure to add a bay leaf.

In addition to potatoes, this hodgepodge can be prepared with other vegetables, for example, pumpkin, zucchini, and it turns out very tasty with eggplants.

Option 4: Solyanka made from sauerkraut and sausages

With sausages you can prepare not only a tasty, but also a fairly simple hodgepodge. The sauerkraut is not soaked in this recipe. But if it is vigorous, then you can rinse it.

Ingredients

• 5 sausages;
• 2 onions;
• 900 g cabbage;
• 3 potatoes;
• 200 ml tomato juice;
• 5 tablespoons of oil;
• spices.

Step by step recipe

Place two tablespoons of oil in a frying pan in which we will fry the cabbage. Warming up. Add the sauerkraut and cook over medium heat until soft.

Take another frying pan or saucepan. Pour out the remaining oil, add chopped onion, fry for a minute. Next, cut the potatoes into strips and add them, fry with onions for about five more minutes.

Cut the sausages into circles or just cut each one into several pieces if you want large pieces. Don't forget to remove the packaging. Add to the potatoes, warm up a little and pour in the tomato. Bring to a boil.

We transfer the fried cabbage into the total mass, mix everything, simmer together for a quarter of an hour. We try it at the very end, when the cabbage shares its taste with the rest of the ingredients. If necessary, add more salt, pepper, and sprinkle the hodgepodge with herbs when serving.

Using the same principle, you can prepare delicious solyanka with other sausages. It turns out very tasty with smoked meats: pork ribs, chicken legs, even regular bacon will do.

Option 5: Sour cabbage solyanka with pork and potatoes

Perhaps this is the most satisfying and versatile dish of all the options presented here. You can use any pieces of pork, it even works great with ribs. It is also not prohibited to adjust the thickness of the dish by changing the amount of water. This hodgepodge is delicious not only on the first day, but also after the second and third heating. In Rus', the dish was prepared for future use and frozen.

Ingredients

• 500 g pork;
• 700 g sauerkraut;
• 500 g potatoes;
• 25 g paste;
• 200 g onion;
• 1 carrot;
• oil, spices.

How to cook

Place cabbage in a frying pan and fry separately. Stir occasionally and bring until soft.

As soon as the meat is slightly fried, add coarsely chopped onions to it. Let's fry everything together. Peel the carrots. You can grate it, but it’s better to cut it into strips too. Add to the onion and meat, fry for a few more minutes.

Peel the potatoes and cut them into bars or cubes. We start with the meat, pour in two glasses of water, cover and simmer for a quarter of an hour, you can add a little salt.

As soon as the cabbage softens, add the paste to it and dilute it slightly with water. Fry for a couple more minutes and you can transfer it to the meat and potatoes, which are almost ready. Cover and simmer the hodgepodge for another half hour on the lowest heat.

At the end, add more salt, pepper, season the dish with herbs to your taste, stir well.

If you don’t want to get a too sour dish, you can mix sour and fresh cabbage in any proportions. Just don't fry them together. Fresh vegetables are ready quickly enough. In some cases, sauerkraut requires up to 1-1.5 hours.

Meat solyanka with potatoes

It is difficult to spoil hodgepodge with potatoes, and the soup will turn out more satisfying and also very tasty. To prepare you will need:

• 300-350 g beef;
• the same amount of smoked meats;
• 3-4 potatoes;
• bulb;
• carrot;
• salted tomatoes - a couple of pieces;
• pickled cucumbers – 200-250 g + half a glass of brine;
• 100-150 g olives;
• a little tomato paste (a couple of spoons is enough);
• lemon and herbs for serving.

Boil the beef to create a rich broth. You need to cook for one and a half to two hours, constantly skimming off the foam. Cut the cooked beef into pieces and return it back to the broth. Peel the potatoes and add them to the broth, then chop and fry the onions and carrots until golden brown, and add tomato paste at the end.

Place the cucumbers cut into strips in a frying pan and fry for a couple of minutes, and then pour in the brine and tomatoes (it is better to remove the skin) and leave to simmer for 10-15 minutes. Place this mass in a saucepan with meat broth, meat and potatoes.

Grind the smoked meats, lightly fry and pour into the soup. A few minutes before cooking, add salt and pepper, bay leaf and olives to taste. Don't forget to leave the hodgepodge for 15 minutes, after which you can serve.

Solyanka with meat - general principles of preparation

You can use any meat for hodgepodge, including poultry. In addition, sausages, bacon, boiled pork, and smoked meats are often added to the dish. The most delicious solyankas are those that contain at least three types of meat products.

You can add any ingredients to vegetable hodgepodges with meat, but most often these are cabbage, carrots, onions, and potatoes. The addition of mushrooms gives the dish a special flavor. They can be not only fresh, but also salted, frozen, or canned.

Pure meat solyanka is most often prepared in the form of soup and served as a first course. Dishes with vegetables are prepared thicker, in the form of a stew. In addition to vegetables, several types of meat and sausages can also be added to them.

Recipe 1: Cabbage solyanka with meat and sausages

A wonderful and simple recipe for making solyanka with meat and cabbage. And the addition of sausages makes the dish especially flavorful. The recipe uses sausages, but similarly, you can use any type of sausage.

Ingredients

• 400 grams of meat;

• 400 grams of sausages;

• spices to your taste.

Preparation

1. Wash, remove films and cut the meat into cubes. You can use it in cubes, like for goulash. Fry with added oil. It is better to do this immediately in a cauldron. If you are using beef, you can cover the cauldron and simmer the meat a little to make it softer.

2. Chop the onion and carrots, add them to the fried meat and cook further together.

3. Shred the cabbage and send it after the vegetables, also lightly fry. Once it has reduced in volume, you can add chopped tomatoes. It is advisable to remove the skin from them.

4. Next, pour a little boiling water into the cauldron. Cover and simmer for 10 minutes.

5. At this time, peel the sausages and cut into circles. If you use sausage, you can cut it into any other shape.

6. Open, add salt, spices and chopped sausages. We simmer for another 5 minutes. But we are guided by our cabbage. There are hard varieties, mostly winter ones. And there are juicy and soft ones, mostly summer varieties. This cabbage cooks very quickly.

7. At the end, stir the hodgepodge well, throw in the herbs, bay leaf and turn it off.

Solyanka with smoked meats and olives

The following recipe for hodgepodge with smoked meats is similar to the restaurant version. You can cook it in a pressure cooker.

To prepare you will need:

• 1 piece of beef brisket,
• smoked pork ribs - 4 pcs.,
• “hunting” sausages - 3 pcs.,
• new potatoes - 4 pcs.,
• cabbage - 1 pc.,
• onions - 1 pc.,
• carrots - 1 pc.,
• tomato sauce - 3 tbsp. l.,
• bell pepper - 1 pc.,
• pickles - 3 pcs.,
• olives - 1 jar,
• lemon - 1 pc.

Cooking instructions

1. First, boil the brisket for one and a half to two hours so that it is well-cooked, and the resulting hodgepodge soup with smoked meats has a fairly rich taste. To improve the taste of the dish, add 3-4 peas of allspice and a little cloves to the water.
2. Beef should be selected with “sugar” bones. Smoked pork ribs can be replaced with smoked chicken or loin, but always with a bone. Each rib is separated from each other.
3. “Hunting” sausages (if you don’t like them, then you can choose some other version of smoked sausages or even sausages) must be cut into circles.

4. Grate or finely chop fresh onions, carrots, bell peppers and pickles. Place everything in a frying pan, add a little olive oil, cucumber pickle and tomato sauce. Simmer over low heat until done. Separately boil the potatoes and chopped cabbage. When the cabbage and potatoes are ready, you need to add them to the other vegetables in the frying pan and simmer a little more over low heat.
5. In the last 10 minutes of cooking, add squeezed lemon juice, sliced ​​olives and various spices to the dish, for example, red paprika, bay leaf, ground black pepper, suneli hops.

A hodgepodge prepared in this way with smoked meats and olives will turn out rich and aromatic.

Recipe 3: Cabbage solyanka with meat in the oven

This cooking method saves a lot of time, the dish does not require close attention and still turns out delicious. For hodgepodge with meat and cabbage in the oven, you will need a saucepan or any heat-resistant dish with a lid. But you can also use a large pot.

Ingredients

• 800 grams of cabbage;

• 400 grams of pork;

• 40 grams of butter;

Preparation

1. Pour oil into a saucepan and place it on the stove.

2. Cut the pork into strips or cubes and place in a frying pan. Turn up the heat to maximum and fry for five minutes.

3. Chop the onion and add it to the meat, fry for a couple more minutes.

4. Chop the cabbage and carrots, add salt and spices to them and rub them with your hands. Vegetables should lose volume.

5. Remove the saucepan from the heat, add the cabbage with spices, add the tomato and stir everything well.

6. Cover with a lid and place in the oven at 180 degrees. The dish will take about 40 minutes to prepare, but it all depends on the cabbage.

Recipe 5: Cabbage solyanka with meat and potatoes

Well, where are we without potatoes? Everyone's favorite vegetable is added everywhere, even to meat soup with cabbage. A favorite and often used recipe for this dish. It is better to cook the dish immediately in a cauldron or a large, deep frying pan.

Ingredients

• 400 grams of meat;

• 600 grams of cabbage;

Preparation

1. Cut the meat into small pieces and fry until golden brown.

2. Peel all vegetables. Cut the onion into cubes and add to the meat.

3. Grate the carrots and send them after the onions.

4. The potatoes can be placed raw, but it will be much tastier if you fry them a little. Cut into any pieces and fry in a frying pan. There is no need to cover or cook until tender.

5. Add shredded cabbage to the cauldron with the meat and fry it with the rest of the vegetables too, it doesn’t take long.

6. Remove the potatoes from the pan. Salt and pepper the vegetables, you can add any seasonings.

7. Cut the tomatoes in half and rub each part so that the skin remains in your hand. Place the fresh tomato in the cauldron.

8. Now you need to mix everything, cover with a lid, reduce the heat and you can forget about the hodgepodge for half an hour!

Solyanka with meat - useful tips and tricks

• You need to add food to the hodgepodge one at a time and only after the previous one has boiled.

• The hodgepodge should be stewed over low heat and the dish should not be allowed to boil actively. Otherwise, the pieces will boil and you will just end up with puree.

• Salty and sour foods (cucumbers, mushrooms, cabbage, tomatoes) cannot be added immediately. They slow down the cooking of the remaining ingredients. Pieces of vegetables and meat may remain tough. It is better to simmer them a little in a separate bowl.

• Olives give meat soup a special taste, but it is advisable to use whole fruits with pits and throw them whole into the pan. It is the bone that adds a special flavor to the dish.

• To give the hodgepodge a mushroom flavor, you just need to add a little mushroom broth, maybe from a cube.

Classic cooking option

Let's start with a traditional meat hodgepodge that anyone can prepare. In general, every housewife has her own favorite recipe for this unusual soup, but we recommend starting with the classics of the genre. You will need the following set of ingredients:

• about 300 g of beef or pork;
• 200-250 g smoked sausage;
• the same amount of ham;
• 100 g olives;
• a couple of sausages;
• several pickled cucumbers;
• cucumber pickle – about 100 ml;
• a couple of small onions;
• 50 ml tomato paste;
• 30-40 ml oil;
• lemon, herbs, salt.

Rinse fresh meat thoroughly and remove films and fat. Cook it in a saucepan with water: bring to a boil, remove the resulting foam and cover with a lid, and then cook until tender over low heat.

Peel the onion and chop it not too finely. Chop pickles, sausage and ham. Cut the sausages into slices. In a frying pan with butter, fry the onion until golden brown, and then add the ham and sausage here. Fry for a couple of minutes, add cucumbers to the pan and brown a little. Pour in the tomato paste, a small amount of water and simmer under the lid for about 15 minutes.

Cool the cooked meat and cut into strips. Return all the frying from the pan and the chopped meat to the prepared broth. Add pitted olives, brine and sausages here. Stir and add salt if necessary. Keep on the fire until it boils, then turn off the heat and leave to brew for 15-20 minutes. If desired, add sour cream, herbs and lemon to the plates before serving.

Fresh cabbage solyanka with meat

You can use any meat, but solyanka is especially tasty with beef, lamb or pork.

1. Finely chop the cabbage and press lightly with your hands.
2. Simmer cabbage in vegetable oil in a cauldron for 20 minutes.
3. Rinse the meat well and dry with a paper towel. Cut into small oblong pieces. Fry until golden brown, stirring occasionally.
4. Mix meat with cabbage. Pour in a little water or broth and simmer for 20 minutes.
5. Coarsely grate the carrots and fry.
6. Remove the skin from the tomatoes by dipping them in boiling water for 2-3 minutes. Cut into small slices
7. Finely chop the leek.
8. Add onions and tomatoes to carrots, stir, pepper, salt and season with spices. Simmer for 5 minutes.
9. Add tomato paste and stir again.
10. Add the roast to the meat and cabbage and mix again.

Simmer until the cabbage is ready. Serve garnished with finely chopped parsley.

With smoked meats

Solyanka soup (a classic dish recipe is very common) turns out to be especially piquant and aromatic if you cook it with smoked meats.

And it takes no more than 40 minutes to create such a delicacy.

Ingredients

You can make a flavorful soup from the following ingredients:

• smoked brisket – 250 g;
• raw smoked sausage – 150 g;
• carrots – 100 g;
• onion – 100 g;
• potatoes – 200 g;
• pickled cucumbers – 200 g;
• vegetable oil – 30 ml;
• tomato paste – 50 g;
• olives – 10-15 pcs.;
• lemon – 0.5 pcs.;
• water or meat broth - 2.5 l;
• salt, herbs and spices and to choose from.

Step-by-step cooking process

When creating a dish, it is better to follow these instructions:

1. Peeled and washed vegetables should be cut into strips or cubes.
2. After boiling water in a deep saucepan, add onions and potatoes into it. Cover the container with a lid and cook the vegetables over low heat for approximately 15 minutes.
3. Sausage and brisket should be cut into cubes, and cucumbers should be chopped into strips.
4. After heating the frying pan, pour vegetable oil into it and fry the carrots in it for 4-5 minutes. You need to add smoked meats to the vegetable mass and, stirring constantly, cook them for about 2-3 minutes.
5. You need to add tomato paste into the dressing and pour 100 ml of broth taken from the pan with vegetables over it. After adding salt, spices and cucumbers to the mass, you need to mix it thoroughly. Covering the pan with a lid, you will need to simmer the mixture for about 5-7 minutes. Then the dressing should be poured into the broth with boiled potatoes.

6. After stirring the soup, you need to remove it from the stove. Covering the saucepan with a lid, you need to let the dish brew for at least 15 minutes.

Before serving, each serving of soup should be garnished with a thin slice of lemon, sprinkled with chopped herbs and chopped olives.

Recipe for cabbage solyanka with meat and sausages

The more different types of meat you add to the hodgepodge, the better. In this recipe, along with pork, sausages and hunting sausages are also added.

• cabbage – 1 pc.;
• pork – 500 g;
• sausages – 2 pcs.;
• hunting sausages – 2 pcs.;
• onions – 2 pcs.;
• canned or fresh tomatoes – 3-4 pcs.;
• allspice – 3 peas;
• bay leaf – 1 pc.;
• salt and pepper to taste.

Instead of fresh cabbage, you can use canned or pickled cabbage. This will speed up the cooking process, since it will not need to be chopped.

1. Cut the pork into large pieces and fry in a saucepan in vegetable oil for about 10 minutes.
2. Cut the onion into half rings and simmer together with the pork for 7 minutes.
3. Finely chop the cabbage, add salt and squeeze with your hands. Add to the meat with onions and simmer over high heat for 10 minutes.
4. Peel the tomatoes, mash with a fork and add to the rest of the ingredients.
5. Salt the total mass, add pepper and bay. Simmer for 10 minutes.
6. Cut the sausages into thin slices and fry separately. Add to the total mass and mix.

Simmer for 5 minutes. This dish does not require any side dish; it is very satisfying.

You can experiment with the dish and add your own ingredients: mushrooms, pickles, potatoes. The hodgepodge will not lose at all from this.

Meat with cucumbers

Solyanka, prepared from 3 types of meat, turns out to be satisfying and rich. And smoked chicken and garlic give it a spicy and rich aroma.

Solyanka soup, recipe with meat and cucumbers.

This delicacy cannot be called budget-friendly, and it takes about 3 hours to create.

Ingredients

To prepare meat hodgepodge you will need the following set of products:

• pork and beef – 150 g each;
• smoked chicken fillet – 150 g;
• ham, boiled and smoked sausage – 150 g each;
• vegetable oil – 30 ml;
• garlic cloves – 3-4 pcs.;
• onion – 1 pc.;
• tomato paste – 30 g;
• pickled cucumbers – 3-4 pcs.;
• water – 2.5 l;
• salt, spices and herbs as desired.

Step-by-step cooking process

The rich soup should be prepared according to the following algorithm:

1. Pork and beef must be washed and placed in a pan. Add smoked chicken to the ingredients, after which the container must be placed on medium heat and heated until boiling, without covering with a lid. During the process, you will need to remove any foam that forms from the liquid.
2. When the broth boils, you can add bay leaves and sweet peas. Then you need to cover the container with a lid and reduce the flame to the minimum level. You will need to cook the mixture for 2 hours. Then you should remove the meat, strain the broth through cheesecloth and pour it back into the pan. The container must be placed on medium heat and heated without covering with a lid.
3. Meat components and sausage need to be cut into strips and poured into the broth.
4. Cucumbers should be chopped into cubes and added to the rest of the ingredients. When the soup boils, you need to reduce the flame to a minimum.

5. While the hodgepodge is cooking, you need to peel the onions and garlic and cut them into cubes. After heating the vegetable oil in a frying pan, you need to fry the vegetable mass in it for 4-5 minutes. Then tomato paste, salt and spices should be added to it. You will need to simmer the sauce for 5 minutes.
6. Tomato dressing must be poured into the soup and mixed carefully. Covering the pan with a lid, you should cook the hodgepodge for about 5-7 minutes, and then let it brew with the stove turned off for 20-30 minutes.

It is advisable to serve the dish hot, placing it on deep serving plates. You can decorate the delicacy with sour cream, fresh herbs and lemon slices.