Solyanka classic. Recipe with photos step by step with smoked sausages, prefabricated meat, fish

The magnificent dish that will be discussed, solyanka with smoked meats, always causes a lot of controversy and disagreement. After all, not only in Russian, but probably in world cuisine, there is no other dish like this, the recipe, consistency and even the name of which is not precisely defined anywhere and by anyone. Some call him a villager, and others call him a hodgepodge. It is prepared as a soup or baked in pans as a main course.

Appetizing hodgepodge with smoked meats

Solyanka with smoked ribs: recipe with photo of serving and recommendations

Initially, hodgepodge with smoked meats was prepared, of course, not with a secondary product, for example, sausage, but with smoked parts of the animal whose meat became the basis for the broth. Lamb ribs were especially actively used for this purpose: the hodgepodge with their participation turned out to be rich, strong and very satisfying. The number of recipes for this dish is already equal to the number of pizza recipes: each housewife has her own special techniques that allow her to make the best one. But the traditional version of solyanka with smoked ribs remains unchanged.

Useful tips and tricks

To better prepare the hodgepodge, it is advisable to adhere to the following culinary rules:

lemons used as a decoration for dishes should be peeled;
so that the dish acquires a beautiful golden hue, it is advisable to fry the vegetables and meat ingredients before placing them in the broth;
seasonings are practically not included in the recipe, since the meat treat is a self-sufficient food, and therefore has a very rich sour-spicy taste.

The demand for solyanka, prepared in the classic version according to recipes with step-by-step photos, lies in the possibility of including a variety of products in the dish.

Preparation:

First you need to cook the beef bone broth, and this should be done in 2 approaches: place a pan filled with water on the stove. As soon as the water boils, bones are placed in it, and everything is brought to a new boil.
At this time, you need to place another pan of water on the adjacent burner: the meat will be transferred into it after the initial scalding and boiling. Parsley root, chopped carrots and a bunch of dill are also sent there. Cooking the broth continues for 40-50 minutes, depending on the condition of the meat bones. Then you need to strain the broth and leave it for a while.
Now it’s worth paying attention to the remaining ingredients of the hodgepodge: the onions are crushed and brought to a golden crust in heated butter, and then add some salt.
After this, you need to scald the washed tomatoes with boiling water, remove the skin from them, and put them in a frying pan with the onions, sprinkling 1 tsp. Sahara. Simmer until a uniform mass is baked in an oven preheated to 100 degrees for 1 hour, at medium level.
Smoked lamb ribs must be divided into small pieces and dried for 5-7 minutes in a preheated frying pan over medium heat.
Cut the pickled cucumbers lengthwise into thin slices and scald with boiling water. To enhance their taste, it is recommended to add 0.3-0.5 tbsp to the hodgepodge. cucumber brine.
All these ingredients are placed in a previously filtered broth, poured into a clean pan. The tomato-onion mixture from the oven is transferred there, and the hodgepodge is cooked for 10-15 minutes with the lid closed. The power of the burner is set slightly above average.
After this, all that remains is to add olives, your favorite seasonings and salt, and let the dish simmer on a warm burner for another 20-30 minutes. (the fire is turned off) and you can serve it to the table.
However, gourmets claim that hodgepodge “ripens” within a day, so if prepared yesterday, it tastes much more interesting.

Solyanka mixed beef

Those who love beef in soup will love this type of recipe.

Ingredients:

Beef brisket – 1 kg.
Chicken – 0.5 kg.
Ham – 150 gr.
Sausages – 150 gr.
Fresh cabbage – 300 gr.
Salted mushrooms – 100-150 gr.
Pickled cucumbers – 150-200 gr.
Cucumber brine 200-300 ml.
Tomato paste or tomatoes - 50-70 gr.
Onion - 1 pc.
Olives – 50-100 gr.
Capers – 1 tbsp
Salt
Black pepper
Allspice

Preparation:

First, prepare all the ingredients. They need to be chopped into small, even cubes so that the contents of the hodgepodge fit into a spoon.

Next, add tomato paste to a heated frying pan and fry a little.

Finely chop the vegetables and combine in one container. Stir.

Boil the meat quite a bit, add salt to taste, and add spices.

Combine all ingredients.

Protomite.

Serve with wedges of fresh lemon.

Solyanka recipe with smoked sausage and chicken

The lightest solyanka, of course, is made with chicken broth. True, its calorie content is compensated by the addition of smoked products, potatoes, corn and other ingredients, but the broth itself, with the participation of chicken, is not too strong. The recipe offered below fully justifies the name of the dish, since its components can be varied indefinitely, replacing, removing and adding to your taste. And in order to maintain the spirit of Russian cuisine, such a hodgepodge with smoked meats will be ready in a pot.

Video recipe for mixed meat solyanka

If it is not possible to put smoked meats in the soup, then replace them with sausage, and replace the main meat component with a good piece of beef or pork. The taste of the dish will not be affected by this.

Classic hodgepodge has several cooking options, but the method with smoked meats is considered popular. In any case, preparing such a dish is a pleasure. Especially meat soup, in which only black olives are vegetables, will appeal to men.

Choose your cooking method and please your family. Also don't forget to share your results in the comments.

Preparation:

It is recommended to cook chicken broth twice. First, put the wings in boiling water and boil them for 5-10 minutes, then put them in a large saucepan (4-5 l) with water. Add half an onion and simmer for 35-40 minutes over medium heat.
While the broth is being prepared, sifted wheat flour is fried in a hot frying pan in butter, mixed with a pinch of sugar and the remaining half of the onion, previously chopped. After 2 minutes, add chopped tomatoes and simmer until completely softened.
White short-grain rice is washed 4-5 times, filled with cold water, salted and left for 2-3 hours. After this, it should be placed in the prepared chicken broth and boiled for 15-20 minutes at low power under the lid.
Then the rest of the ingredients are added: stewed tomatoes with onions, chopped cucumbers, cabbage and diced smoked meats - sausage and breast.
The pot of hodgepodge is placed in a warm (120 degrees) oven on the middle row, covered with a lid and kept warm for 45 minutes. In 3-5 minutes. Until ready, cucumber brine is poured into it, olives and seasonings are added.

Solyanka can be served in different ways: the classic Russian dish was always flavored with sour cream and eaten with rye bread or crackers, a sprig of parsley, and onion feathers. A little later, sour cream began to be mixed with chopped and squeezed cloves of garlic, which contributed to a slight change in the taste of the finished dish. European traditions required adding slices of fresh lemon, black or white peppercorns, and mixtures thereof to the hodgepodge. And for a milder taste of the dish, among the smoked meats there was always milk sausage.

Whatever recipe you use for solyanka with smoked meats, the old Russian dish prepared with soul will definitely turn out to be satisfying and aromatic, and will acquire your individual signature. Remember that hodgepodge is a mixture of many products, and don’t be afraid to try untried combinations!

Solyanka meat mix with hunting sausage

It is best to add salt after adding all the ingredients, since delicacies tend to give up the salt they contain to the hodgepodge.

A spicy recipe for the national team solyanka.

Ingredients:

Pork - 300 gr.
Beef - 300 gr.
Hunting sausages - 200 gr.
Smoked meats to your taste - 400 gr.
Potatoes - 250 gr.
Carrots - 100 gr.
Onion - 100 gr.
Tomato paste - 100 gr.
Pickled cucumbers - 300-400 gr.
Vegetable oil - 60 gr.
Salt spices
Olives 30 gr.
Lemon – 1 pc.
Sour cream
Greenery

Preparation:

Cut the pork into cubes and cook until the meat is done.

Salt and add spices.

Cut other meat ingredients into the same cubes as the pork.

Fry the onion in oil until soft.

Grate the cucumbers without the skin, add to the onion and simmer.

Add tomato paste and sauté.

Add chopped potatoes and carrots to the broth.

Combine all ingredients and boil.

Serve with a bowl of sour cream.

Option 1: Classic recipe for solyanka with ribs

Classic solyanka uses different types of meat. It tastes best with smoked or fresh ribs. You can add pork or beef, or combine different sausages.

Ingredients:

Smoked pork ribs - 400 g;
Ham - 50 g;
Sausages - 50 g;
Onion - 1 pc.;
Pickled cucumbers - 5 pcs.;
Tomato paste - 50 ml;
Potatoes - 300 g;
Lemon - 50 g;
Olives - 150 g;
Salt, spices.

Step-by-step recipe for solyanka with ribs

Place the ribs in a large saucepan and cover with water. Cook them over low heat for an hour. This time can be spent preparing other products.

Remove the skins from the potatoes and rinse them under cool water. Cut into slices and drop into the broth when it boils.

The onion needs to be peeled and chopped. Fry it over medium heat until soft. When the onion turns golden, add it to the hodgepodge.

Chop the ham and sausages finely. Fry in a dry frying pan, then add tomato paste. Simmer everything together for a few minutes, pour into the broth.

Chop the cucumbers and add to the soup. Stir and continue cooking.

Cut some olives into rings, place the rest whole. You will need them for filing.

When the potatoes are cooked in the broth, add chopped olives, salt and spices. Simmer on the fire for a few more minutes.

Squeeze the juice from the lemon. Before serving, add it to each plate and garnish with whole olives. To brighten the taste of the dish, you can experiment with spices and add several different types of meat. It is better to choose ready-made sausages so that you do not have to cook them in broth for a long time.

Meat solyanka with sauerkraut in a slow cooker

Classic solyanka (recipe with photo adapted for a slow cooker) in this version turns out no less tasty and healthy than if it were cooked in a Russian oven.

The recipe follows.

What ingredients will be needed?

To create a treat you will need:

sunflower oil;
potatoes - 500 g;
onion - 1 pc.;
pork or veal pulp - 250–300 g;
tomato paste - 1 tbsp. l.;
bacon (can be replaced with sausages) - 150 g;
sauerkraut - 250 g;
drinking water - ½ multi-glass;
salt, pepper, herbs - to taste.

Step-by-step cooking process

Sequence of cooking steps:

Initially, you should cut the pre-processed meat into small pieces.
Next, you need to peel the vegetables, then you need to chop the onion into half rings, cut the potatoes into large slices, and divide the bacon into circles.
Now you should place portions of meat in the bowl of the unit and fry them in the “Small quantity” mode. Cooking time - 15 minutes.
Next, you need to add onions and sausage rings to the meat, mix the resulting mass well, then continue the process for another 15 minutes.
At the next stage, you need to add slices of peeled potatoes to the products. When it is almost ready, you should add cabbage squeezed out of the juice, pepper and salt the contents of the appliance bowl.
At the same time, you need to dilute the tomato paste in drinking water, pour the resulting sauce over the components of the hodgepodge, then mix them thoroughly.
All that remains is to set the “Soup” program on the unit, after which you need to continue cooking food for 1 hour.

It is recommended to open the device after 7–10 minutes. after the signal about the end of the multicooker operation.

What can I add?

For lovers of bright aromas, it is recommended to include crushed garlic cloves in the recipe. Instead of tomato paste, you can use tomato juice.

Rules for serving dishes, decoration

The prepared dish should be served in portions with fresh sour cream, garnishing the food with chopped herbs.

Option 2: Quick recipe for solyanka with ribs

It will take no more than an hour to prepare such a hodgepodge. To speed up this process, boil the beef ahead of time.

Ingredients:

Beef - 100 g;
Smoked ribs - 200 g;
Hunting sausages - 200 g;
Onions and carrots - 1 pc.;
Pickled cucumbers - 200 g;
Tomatoes in their own juice - 200 ml;
A bunch of different greens;
Jar of olives;
Lemon.

How to quickly cook solyanka with ribs

Cut the beef into small pieces, place in a saucepan and cover with water. Place the ribs there and put on the fire.

Peel the vegetables. Finely chop the onion, cut the carrots into cubes or rings.

Melt butter in a frying pan. Fry carrots and onions on it alternately for 5-7 minutes. Then pour the vegetables into a saucepan with hodgepodge.

Grind the hunting sausages and add them to the broth.

Remove the skins from canned tomatoes. Grind them into a puree along with the juice from the jar. Cut the cucumbers into cubes, mix with tomatoes and fry in a hot frying pan.

Pour the fried tomatoes and cucumbers into the pan, add salt and spices. The soup should simmer for another 30 minutes.

Serve the solyanka immediately while it is still hot. Sometimes small capers are used in this recipe - they don't need to be chopped.

Recipe with capers

Solyanka with the addition of pickled buds is a modern version of a classic food.

Solyanka classic. Recipe with capers and photos.

In the recipe with the attached photos, the capers look especially beautiful and appetizing.

What ingredients will be needed?

To prepare the treat you will need:

vegetable oil - 40 ml;
beef on the bone - 500–600 g;
lemon, carrots and celery - 1 pc.;
raw smoked and boiled sausage, ham, boiled pork - 200 g each;
capers, olives - 40 g each;
pickled cucumbers - 300 g;
onions, carrots - 2 pcs.;
celery root - 1 pc.;
tomato paste - 150 g;
peppercorns, salt - according to preference;
laurel leaf.

Step-by-step cooking process

Description of preparation steps:

First you should boil the beef according to the rules of the classic recipe. To obtain a tasty and aromatic broth, you need to add 1 pc. peeled carrots and onions, bay leaf, celery, peppercorns.
When the meat is ready, take it out of the pan, separate the pulp from the bone, fry it in oil, and then return it, chopped, to the strained broth. Discard the remaining components.
Next, you need to fry the chopped onion in a frying pan, add grated carrots and finely chopped cucumbers to it.
Then the products need to be simmered for up to 15 minutes, after which it is necessary to add tomato paste to the composition and pour in a little broth.
The resulting mass should be mixed and heated for 10 minutes.
After this, the dressing needs to be placed in the broth, capers, olives, as well as a set of meat products cut into small pieces (ham, sausage and boiled pork) should be added to it.
Season the prepared dish with pepper, test to see if there is enough salt, boil the soup for another 2-3 minutes, then turn off the heat.

What can I add?

Smoked sausage in the recipe can be replaced with hunting sausages, which will provide the food with additional flavors.

Rules for serving dishes, decoration

It is necessary to present the treat to the table hot, not forgetting to flavor the portions with homemade sour cream.

You can decorate your food with lemon slices and chopped herbs.

Option 3: Solyanka with ribs and several types of smoked meats

The soup becomes tastier when many different types of meat are added to it. This recipe uses a win-win combination of smoked meats, ham, cooked sausage and sausages.

Ingredients:

Fresh or smoked ribs - 500 g;
Ham - 300 g;
Boiled sausage - 300 g;
Sardels or sausages - 200 g;
Smoked chicken meat (leg or back) - 300 g;
Tomato paste - 30 ml;
Lightly salted cucumbers - 200 g;
Two onions;
Dill and parsley, salt.

Step by step recipe

Pour approximately two liters of water into the pan. Boil it, then put the ribs in the boiling water. They will cook for one and a half hours.

Separate the chicken meat from the bones and add it to the pan with hodgepodge.

Cut the ham and boiled sausage into cubes.

Remove the wrapping from the sausages or sausages and cut into slices. Add all the sausages to the soup.

Peel the onion, rinse and chop. Cut the cucumbers into cubes.

Heat some oil in a frying pan. Fry the onion, then add the cucumbers to it. Pour tomato paste or ketchup over the vegetables and simmer for a few more minutes. at the end add salt and spices.

When the ribs are done, remove them from the broth. Cool slightly, then separate the meat from the bones. Slice the pork and return it to the hodgepodge. Pour the fried vegetables in the tomato there.

Wash and finely chop the greens. Add it to the soup. Boil for another 5 minutes.

Let the hodgepodge steep for another half hour, then you can scatter it on plates. This dish is traditionally served with lemon and olives.

Very tasty recipe

So here's the first recipe.

To prepare this dish you will need:

Smoked beef ribs - 300 g,
onions - 400 g,
tomato paste - 100 g,
beef tongue - 100 g,
smoked beef and pork - 150 g each,
5 sausages,
pickled cucumbers - 400 g,
cucumber pickle - 200 g,
1 can of olives,
half a lemon, herbs and sour cream if desired.

Cooking instructions

Boil smoked beef ribs for 40 minutes in two liters of water. Cut all ingredients into strips. Fry the onion in a frying pan in vegetable oil, add tomato paste. At the same time, in another frying pan, fry smoked beef, pork, boiled beef tongue, sausages and meat from ribs previously boiled in broth. Separately, saute the pickled cucumbers. First add cucumbers to the broth that remains after boiling the ribs, then meat and onions, cucumber pickle and olives. 5 minutes before the end of cooking, place a laurel leaf into the container with the dish.

Add squeezed lemon juice to the cooked hodgepodge and garnish with herbs. Such a delicious hodgepodge with smoked meats will definitely delight all guests and household members.

Option 4: Solyanka with cabbage and ribs

Most often, potatoes are added to hodgepodge. But not everyone loves it, so there are variations without this vegetable. To prevent the soup from losing its thickness, you can replace the potatoes with cabbage. It goes well with ribs and complements the taste of the other ingredients.

Ingredients:

Pork ribs - 200 g;
Cabbage - 800 g;
Three onions;
Two carrots;
Tomato paste - 40 ml;
Oil for frying;
Salt, pepper, bay leaf.

How to cook

Pour a drop of vegetable oil into a frying pan or saucepan. To make the soup more flavorful, it is better to use olive oil. Heat it up, then add the ribs.

Rinse the cabbage and chop finely.

Onions and carrots need to be peeled and cut into small cubes. You can grate the carrots, this will save time. Add the vegetables to the saucepan where the meat is already being fried.

Place shredded cabbage into the pan. It will release juice, so you don’t need to add a lot of water. As a rule, one glass of liquid is enough. You can use plain water or meat broth.

Add spices, salt and tomato paste to the cabbage. Simmer for 30 minutes, stirring occasionally.

Pour the fried meat and vegetables into the pan. If necessary, add a little more water. Simmer over low heat for half an hour.

To prepare this soup, this simple recipe requires a minimum of ingredients and kitchen utensils. Even novice cooks can handle it.

How to cook solyanka meat mix - 15 varieties

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Solyanka meat mix with mushrooms
Solyanka mixed turkey meat
Solyanka meat mix with peas
Solyanka meat mixture - a simple classic recipe
Solyanka meat mix with smoked wings
Solyanka meat mixture with pork
Solyanka meat mix with ribs
Solyanka meat team – classic
Solyanka meat mix with shrimps
Solyanka meat mix with squid
Solyanka meat mix with hunting sausage
Solyanka meat mix with tomatoes
Solyanka meat mix – vegetable
Solyanka meat team - Russian recipe

Option 5: Mushroom solyanka with ribs and vegetables

This recipe uses chilled pork ribs and smoked chicken pieces. Mushrooms are also added to the hodgepodge, which makes the taste brighter. Any fresh mushrooms will do - champignons, chanterelles, oyster mushrooms or honey mushrooms.

Ingredients:

Pork ribs - 600 g;
Smoked chicken legs - 300 g;
Sausages - 500 g;
Mushrooms - 500 g;
Bulgarian pepper - 300 g;
Olives - 100 g;
Cucumbers in brine - 400 g;
Tomatoes - 400 g;
Potatoes - 300 g;
Onion - 300 g;
Salt, spices.

Step by step recipe

Cut the pork and chicken into large pieces, place in a saucepan and cover with cold water. Send it to the fire.

Cut the sausages into slices or cubes.

Rinse all vegetables and mushrooms under running water. Remove seeds from peppers, peel potatoes and onions.

Cut tomatoes, potatoes, onions and bell peppers into large cubes. Remove the cucumbers from the brine and chop them too. It is better to cut the champignons into halves or quarters, since they decrease in size after heat treatment.

Heat the oil in a frying pan over high heat. Fry half the onion on it, then add mushrooms to it.

When the onion is fried until golden brown, remove it from the pan.

Place the remaining onions in the pan, add bell peppers and tomatoes. Lightly salt and add Italian herbs or other spices to taste. The mass should thicken.

An hour after the broth boils, you need to add potatoes to it. When it is cooked, remove the pieces using a slotted spoon. Puree them and return them to the pan to thicken the soup.

Add both types of frying to the soup, add pieces of pickled cucumber.

Cut the olives into slices. Place them in the pan. You can add a little brine to give the dish an original sourness.

Before serving, you can sprinkle the soup with fresh herbs. Sometimes solyanka is seasoned with sour cream and lemon juice. It is served hot, scattered on deep plates.

Solyanka in beef broth with potatoes and smoked meats

Thick, aromatic and very filling - this food has pronounced spicy notes.

The recipe follows.

What ingredients will be needed?

To prepare the dish you will need:

sunflower oil (preferably refined) - 50 ml;
potatoes - 450–500 g;
beef on the bone - 700 g;
cayenne pepper - ½ tsp;
pickled cucumbers - 5 pcs.;
sausage - 1 pc.;
sour cream - 100 g;
boiled sausage (without fat) + smoked - 100 g each;
tomato paste - 60 g;
onion - 1 pc.;
pitted olives - 100 g;
lemon is an element of serving a dish;
black pepper, salt - a pinch;
laurel leaf;
parsley - ½ bunch.

Step-by-step cooking process

Description of preparation steps:

First you need to boil the beef in 2.5 liters of drinking water using the method given in the classic solyanka recipe.
Then you should remove the meat from the broth, separate the pulp from the bones, and fry it in a frying pan with oil. After this, the cooled product should be divided into small pieces.
Boiled and smoked sausage must be cut into cubes.
Olives and cucumbers must be cut into slices, potatoes should be cut into small slices.
Now you have to finely chop the peeled onion, put it in a frying pan with oil, sauté the vegetable until soft, then add tomato paste and a ladle of hot broth.
The resulting mass should be mixed well and simmered for 2–3 minutes. over low heat.
Next, you need to heat the strained broth to a boil, boil the potatoes in it until soft, after which you need to place meat/sausage products, sliced olives and cucumbers, a sausage cut into circles, and a bay leaf into a container.
The contents of the pan should also be added here.
To finish combining all the components of the hodgepodge, add seasonings from black and cayenne peppers.

What can I add?

It is recommended to supplement the first course recipe with carrots and 50 ml of cucumber pickle.

Such components perfectly accentuate the taste and aroma of food.

Rules for serving dishes, decoration

Take the solyanka and serve it in a deep serving bowl, adding a spoonful of sour cream to the portions. As a decoration, you can use thin slices of lemon and finely chopped parsley.

Solyanka with smoked ribs

To make a really tasty soup, collect the following ingredients:

smoked ribs (500 g);
other types of smoked meats to taste (400 g);
pickles (2-3 pcs.);
potatoes (3-4 pcs.);
splinter;
lemon;
olives (100 g);
tomato paste;
spices, bay leaf.

There are other soup options, for example, Solyanka with sausage (Solyanka with sausage).

Rinse the ribs, place in a container, fill with water and cook for 60 minutes. Periodically remove the foam with a slotted spoon.
Cut the potatoes into large pieces and add them to the bubbling broth
Fry the onion in sunflower oil and, when it becomes transparent, transfer it to the future hodgepodge.
Throw the smoked meats into a heated frying pan, fry and after 5-7 minutes add a spoonful of tomato paste, boil and add the goodies to the pan.
Now cut the pickles into strips and add them to all the other ingredients.
After about 20 minutes, you can add the olives, cut in half, along with all the spices and lemon slices.

Important! If you don’t like to eat meat off the bone, then 60 minutes after the start of cooking, remove the ribs, remove the meat and put it back into the broth. The aroma and taste will be just as rich.

To prepare hodgepodge, you can use smoked meats prepared by yourself. This will make the first dish even tastier. Read our tips on how to smoke pork ribs yourself (Smoking Your Own Ribs).

Fish solyanka with olives in a frying pan

Classic solyanka, a recipe with a photo of which will help you create a treat, is prepared not only in a saucepan or cast iron, but also in a frying pan.

What ingredients will be needed?

To create a treat you will need:

olive oil - 150 ml;
mushrooms (marinated or salted) - 150 g;
sauerkraut - 400 g;
tomato paste - 100 g;
fresh sturgeon - 700 g;
salted fish (any type) - 300 g;
dried white mushrooms - 50 g;
premium flour - 60 g;
onion - 1 pc.;
potatoes - 4–5 pcs.;
crushed crackers - for sprinkling;
pepper - to taste;
laurel leaf.

Step-by-step cooking process

Sequence of preparation steps:

Initially, you need to soak the dry mushrooms, after 2.5-3 hours they should be washed, then boil the product in 2 tbsp. drinking water.
Salted and fresh fish must be carefully processed, then boiled until soft. The finished carcasses should be left in the same broth, after which they should be divided into portioned pieces.
Next, you need to cut the peeled potatoes into thin slices, fry the slices until golden brown, and season them with salt and pepper.
Squeeze the juice out of the sauerkraut, place the pickled vegetable in a frying pan with oil, and sauté the mass together with chopped onions.
When the products become soft, add bay leaf, tomato paste and pepper to them, then pour a ladle of fish broth into the container.
Now you need to take a deep frying pan and place a layer of ½ the amount of cabbage mass on the bottom of the dish. Fish pieces should be placed on top of it, then mushrooms should be placed interspersed with potatoes. The assembly of the future hodgepodge should be completed with the remaining cabbage, sprinkled with crushed breadcrumbs.
At the same time, you need to heat the sifted flour in a saucepan, add tomato paste and fish broth to it.
The resulting composition must be simmered until a thick consistency is formed, after which the contents of the frying pan should be filled with the resulting sauce.
All that remains is to send the workpiece to an oven heated to 200 °C and bake the food until golden brown.

What can I add?

Instead of sturgeon, in the old days they used sterlet, chum salmon or pink salmon. To create a special taste, you can add a little smoked red fish to the soup.

Rules for serving dishes, decoration

The delicacy should be served in the same pan in which the food was prepared. You can use boiled crayfish or crabs as decoration.

Solyanka with smoked ribs and sausage

Do you want some solyanka? Then try a new recipe with sausage, for which the following products will be useful:

smoked ribs (300 g);
smoked sausage (250 g);
smoked fillet or chicken (200 g);
pickles (2-3 pcs.);
onions, carrots;
butter (2 tbsp);
capers optional (50 g);
tomatoes in their own juice (150 g);
olives (150 g);
lemon;
tomato paste (50 g);
black peppercorns (5-6 pcs.);
bay leaf (2 leaves);
salt, pepper to taste;
greenery.

Step-by-step recipe with photos:

Place ribs, peppercorns, bay leaves, olives and onions in a container with water. Cook for 60 minutes over low heat.
During this time, fry the vegetables in butter and send them to the future hodgepodge.
Place the sausage, cut into cubes, into the pan along with the capers and cook for 10-15 minutes.
Puree whole tomatoes using a blender. Immediately cut the cucumbers into cubes. Simmer everything together in a saucepan for 5-7 minutes.
Transfer the prepared pickles into the broth and cook until fully cooked.

After removing the pan from the heat, add chopped herbs and lemon slices to it. If desired, you can use lemon juice (1 tbsp) instead of slices. Bon appetit!

Classic meat hodgepodge of sausages and potatoes

Another classic recipe for meat soup involves the presence of potatoes. The dish is also not difficult to prepare.

youtube.com/watch?v=8vB93_QSUnA

Let's jump straight to the list of ingredients:

beef – 400 g;
raw smoked sausage and ham – 200 g each;
carrots and onions – one each;
pickled cucumbers – 150 g;
tomato paste – 2 tbsp. l.;
potatoes – 4 pcs.;
salt, pepper, garlic, bay leaf, lemon and herbs - to taste.

Cooking time is one and a half hours.

Begin.

Step 1. Cook the broth. Rinse the meat and cover with cold water. Add bay leaf and salt. Send to the fire for an hour and a half. At this time, you can prepare the remaining products.

Step 2. Cut the ham and onions into cubes.

Step 3. Chop the smoked sausage into strips.

Step 4. Wash, peel and grate the carrots on a coarse grater.

Step 5. Cut the garlic into thin slices, and the cucumbers into arbitrary pieces.

Step 6. Wash, peel and divide the potatoes into medium cubes.

Step 7. When the meat is cooked, chop it like potatoes and chop the greens.

Step 8. Pour a little mixture into the frying pan and heat it up. Sauté the onion until transparent.

Step 9. Add carrots and garlic, continue to simmer for a couple of minutes.

Step 10. Pour in a couple of tablespoons of broth and tomato paste. Stir, cover and leave for 3 minutes.

Spag 11. Place chopped beef, black pepper and potatoes in a saucepan with broth. Leave on fire until half cooked.

Step 12. Then add the prepared ingredients and frying. Boil for a couple of minutes, and then add chopped herbs.

The soup is ready. Pour into bowls and serve as usual. It will be tasty and satisfying. The family will appreciate it.