Solyanka recipe on water. Calorie, chemical composition and nutritional value.

Hi all! Today we will be preparing solyanka - this is a hearty, rich soup originally from Russian cuisine, cooked in a strong meat, fish or mushroom broth, which can combine the components of cabbage soup and rassolnik. The constant ingredients of this dish are pickles, herbs and seasonings. A distinctive feature of this soup is the use of several types of meat or fish at the same time.

Today I will introduce you to recipes for prefabricated meat hodgepodges. In our family, this soup is usually prepared the day after the feast from the leftover meat or sausage after the holiday. My sister prepares this dish with beef or pork.

The most important thing is that you can use meat products in this soup that you love and that you have in your refrigerator. Pickles can also be different. Most often it is customary to add pickled or pickled cucumbers, sauerkraut, as well as olives. You can also add capers or pickled mushrooms. Sometimes this soup is cooked with pearl barley or fresh cabbage.

Due to the large number of salted and pickled ingredients, solyanka is considered the best hangover soup.

Solyanka meat mix at home. Step by step recipe:

In this recipe, I will tell you the main secrets of preparing a classic meat solyanka, for the preparation of which we will take cold cuts and beef. But you can take any other meat you have on hand (pork, lamb, and even poultry). The main thing is to take a part suitable for cooking a rich broth.

Ingredients:

• Water – 2.5 l.
• Pickled or pickled cucumbers – 3 pcs.
• Beef meat on the bone – 400 g
• Meat products (sausage, ham, boiled pork, etc.) – 300 g
• Onions – 2 pcs. and half for broth
• Tomato paste – 2 tbsp. l.
• Olives, pitted olives – 12-15 pcs.
• Lemon – 0.5 pcs.
• Vegetable oil – 2 tbsp. l.
• Sugar – 2 tsp.
• Salt to taste
• Spices, bay leaf

For the broth, I took a shank with a marrow bone. Wash the meat thoroughly, put it in a saucepan, fill it with cold water and turn on the stove. Then add half or a whole onion (we will simply throw it away later). Add only 1 teaspoon of salt to the broth!

We will add salt to our soup at the end of cooking, since many of the ingredients that we use to prepare it are salty.

When the broth boils, turn down the heat and skim off all the foam with a slotted spoon or a regular tablespoon. Then add spices, cover the pan with a lid and cook on low heat for about 1.5-2 hours.

In the meantime, let's prepare the remaining ingredients. Wash, peel the onion and cut it into small cubes.

We will also cut pickled or pickled cucumbers into small cubes. I use my own cucumbers. Recipes for marinating them can be found on this page.

Place the cucumbers and onions in a frying pan with vegetable oil and fry until the onions acquire a golden color.

Then add tomato paste and sugar. Yes, yes - sugar. This will make the taste of our dish more harmonious. Pour in some broth and simmer over low heat for 10-15 minutes.

Now let's cut the sliced ​​meat into cubes. It can be any sausage, ham, bacon, etc. For this dish it is better to use 3-5 types of meat products, so it will be even tastier.

As soon as the broth is ready, remove the beef from the pan, cool, separate from the bones and cut into pieces. Cut the olives into slices. For this recipe, it is better to use pitted ones. I chose olives with lemon.

Place all the ingredients in the prepared broth, add your favorite spices, bay leaf and cook for 10 minutes. Now our soup can be salted to taste and boiled for another 2-3 minutes.

Our hodgepodge is ready. You can serve it by adding a lemon ring to each plate.

Secret 1. Broth

Solyanka requires high-quality broth prepared according to all the rules. Meat, fish, and mushrooms must be placed in cold water and cooked over very low heat so that the broth absorbs the aroma of the ingredients. A very important point in preparing meat, fish and mushroom hodgepodge is to cook the broth in advance and let it brew, otherwise it is difficult to get the bright and rich taste that distinguishes hodgepodge from other soups. Do not forget that there should be little broth in the dish, because it is not the basis, but only an addition to the soup. Meat, offal, fish and mushrooms are removed from the broth, cut into small pieces and, if necessary, fried.

Sausage solyanka – a classic recipe of sausage and sausages with potatoes

The easiest to prepare solyanka recipe is soup with sausage, frankfurters and potatoes without meat. It turns out that you can cook a delicious soup from such simple products.

Ingredients:

• Water – 2 l.
• Pickled cucumbers – 3 pcs.
• Smoked sausage – 200 g
• Sausages – 4 pcs.
• Onions – 2 pcs.
• Potatoes – 2 pcs.
• Tomato paste – 2 tbsp. l.
• Black olives, pitted – 10 pcs.
• lemon – 0.5 pcs.
• Vegetable oil – 2 tbsp. l.
• Sugar – 1-2 tsp.
• Salt to taste

Boil water in a saucepan. Wash vegetables under running water. Peel the potatoes and cut into small cubes. Place it in a saucepan and cook until tender for 20 minutes.

Chop the onion and pickled cucumbers. Fry vegetables in vegetable oil for 10 minutes. Add tomato paste and sugar, stir, cover with a lid and simmer this fry for 10 minutes.

Meanwhile, we remove the sausages from the casing and cut them into rings, and cut the sausage into cubes. For this recipe, it is better to use fatty smoked sausages.

If you bought boiled, it is advisable to fry it in vegetable oil. Place the sausage and sausages into the pan. We will not fry meat products.

Important! Smoked sausage in a frying pan dries out and becomes tough.

After 7-10 minutes, add the roast and olives. Stir and cook on low heat for another 5 minutes. Then add salt and your favorite spices to taste and continue cooking for 2-3 minutes.

Serve with sour cream and a slice of lemon. Economical, affordable and tasty!

Fish solyanka

Another way to prepare fish soup.

Ingredients

• 300 g salmon fillet.
• 1 head of salmon.
• 500 g of small fish (crucian carp, ruff).
• 1 carrot.
• 2 onions.
• 3 tomatoes.
• ½ lemon.
• 2 tbsp. capers.
• 3 tbsp. l. olives or black olives.
• 3 onions.
• Bay leaf, black peppercorns - to taste.
• Greens - to taste
• Vegetable oil - for frying
• Salt - to taste.

Fish solyanka recipe

• Pour water into a saucepan and cook a rich broth from small fish and fins, head and tail of salmon. To make it more convenient for you, put it all in clean gauze and tie it in a knot, then it will be easy to take out and you won’t have to strain through a fine sieve.
• While the broth is preparing, do not forget to skim off the foam.
• Add one onion directly in the husk to the broth, then take it out, and a bay leaf.
• Peel the other two onions, cut into half rings and fry in a frying pan in vegetable oil.
• Grate the carrots on a coarse grater and add to the onion.
• Scald the tomatoes, peel them, chop them finely and add to the pan with the onions and carrots.
• Put capers there and simmer for 5-7 minutes.
• Cut the salmon into small pieces.
• From the broth, remove the cheesecloth with fish and the onion in the peel.
• Add salmon and fry to it.
• Bring to a boil, add salt and pepper, cook for five minutes and turn off.
• Let it brew for 15-20 minutes and pour into plates. Add olives, a slice of lemon to each, and sprinkle with herbs.

Preparing a meat hodgepodge with fresh cabbage

Mixed meat solyanka with fresh cabbage is another version of this hearty soup. It can be prepared at any time of the year. Thanks to fresh cabbage, this dish is not so spicy.

Ingredients:

• Water – 2 l.
• Pickled or pickled cucumbers – 2 pcs.
• Meat products (sausage, ham, etc.) – 400 g
• White cabbage – 200 g
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 2 tbsp. l.
• Sugar – 1-2 tsp.
• Olives, olives, lemon
• Salt
• Greenery

First of all, prepare the frying. Peel the carrots and remove the peel from the onion. Cut the onion into quarters of rings. Pour vegetable oil into a deep frying pan or saucepan and begin to fry the onion over medium heat.

While it is fried, we grate the carrots on a coarse grater. As soon as the onion becomes transparent, we pour the carrots into the pan and continue frying.

Then add chopped pickled or pickled cucumbers, tomato paste and sugar to the frying. Simmer everything together for another 10 minutes, stirring. To prevent the frying from burning, add a little water if necessary.

Now, while the frying is being done, you can start working on the cabbage. We clean the white cabbage from the outer green leaves and from all visible damage, wash it well and chop it into small strips with a knife.

Cut the olives into slices. Cut meat products (sausage, ham, etc.) into cubes.

Boil water in a saucepan. Place cabbage with chopped meat in it and cook for 10 minutes.

Then add the roast, your favorite spices, chopped olives, bay leaf and salt to taste. Stir and cook on low heat for another 5 minutes.

Before serving, add a slice of lemon to the soup. Bon appetit! You will definitely like it!

Solyanka recipe on water. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Solyanka on water”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Solyanka on water is 22.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe for Solyanka soup with sauerkraut

To prepare solyanka, you can use sauerkraut; it will give the dish an interesting rich taste. This version of the soup is also called “Hungover”. It will be especially appropriate if guests drank strong drinks at the holiday))

Ingredients:

• Water or broth - 2 liters.
• Meat products (boiled pork, ham, sausage, etc.) – 400 g
• Onions – 1 pc.
• Sauerkraut – 200 g
• Tomato paste – 2 tbsp. l.
• Olives, olives, lemon
• Sugar – 1-2 tsp.
• Salt

First of all, let's deal with sauerkraut. I use my own cabbage. You can see my recipes for fermenting it on this page. But if you buy this product at the market or in a store, then be sure to pay attention to the fact that it is prepared without vinegar.

To give the sauerkraut the necessary softness, we pour a small amount of vegetable oil into a heated frying pan, and as soon as it warms up, lay out the cabbage. First, fry it until golden brown, because in this case it acquires a pleasant aroma, and only then add water or broth, cover with a lid and simmer until soft.

Separately fry onions and carrots. Peel the carrots and remove the peel from the onion. Cut the onion into quarters of rings, and the carrots on a coarse grater. Fry vegetables with vegetable oil over low heat until golden brown. After 5-7 minutes, add tomato paste to our frying.

Cut the olives into slices. Boil water in a saucepan. Cut various deli meats into cubes, place them in a saucepan and cook over low heat for 10 minutes. Then add stewed sauerkraut, roasted cabbage, olives and continue cooking for another 10 minutes. Finally, add salt and your favorite spices to taste and continue cooking for 2-3 minutes.

It turns out very tasty if you serve this soup with a slice of lemon and sour cream.

Polish solyanka

And this is a recipe for solyanka in Polish.

Ingredients

• 350 g beef bones.
• 350 g pork.
• ¼ chicken.
• Olive oil.
• Parsley root.
• 50 g sauerkraut.
• 1-2 pickled cucumbers.
• ½ tbsp. tomato paste.
• 1-2 tbsp. pickled mushrooms.
• 1 onion.
• 2 cloves of garlic.
• Green basil and thyme - to taste.
• Sour cream.
• ½ lemon.
• 50 g boiled sausage.
• Salt and pepper - to taste.

Polish solyanka - preparation

• Cook a rich broth from chicken and beef bones. Add parsley root to it.
• Cut the pork pulp into small pieces, fry it, and then stew it in fat.
• When the broth is ready, remove the bones and chicken.
• Strain the broth, separate the meat from the bones and return to the strained broth.
• In a frying pan or saucepan in vegetable oil, simmer the sauerkraut until tender. Just before cooking, add washed and cut into strips mushrooms, cucumbers and tomato paste.
• Add salt and pepper, simmer for another 7-10 minutes and place in a pan with broth.
• Add spices and herbs, as well as finely chopped sausage.
• Let it boil and then sit for 10 minutes.
• Serve with lemon and sour cream.