Solyanka with barley and pickles

Solyanka with potatoes and pearl barley is a hot first course of Russian cuisine, which combines the ingredients of pickle and cabbage soup. The ancient name for this soup is rural soup or “selyanka”. Over time, selyanka turned into solyanka, which corresponds to the content; the dish is really spicy and salty, like pickle.

You don't need to be a skilled cook to prepare a delicious soup for lunch using this recipe. You will need a piece of boneless pork, vegetables and pearl barley. The soup takes relatively little time to prepare, and it turns out to be very nutritious, like, in general, almost all dishes of rural cuisine. After all, the workers needed to be fed well!

Solyanka with potatoes and pearl barley

• Cooking time: 1 hour 30 minutes
• Number of servings: 8

Special dish

It is believed that the classic solyanka recipe does not contain any grains. And if you add barley and pickles, then it will be a real pickle.

But hodgepodge involves using a creative approach to preparation, especially since you can add to such a soup what you have at home (including the main ingredients): sausages, ham, olives left over from the holidays.

And cereals (in this case pearl barley) and potatoes are added in order to add thickness to this first dish.

How to cook meat solyanka - 15 varieties

1. Meat solyanka - classic recipe
2. Solyanka meat team - classic recipe
3. Solyanka meat mix with offal
4. Meat solyanka in a slow cooker
5. Meat solyanka with mushrooms
6. Meat solyanka with champignons
7. White meat solyanka
8. Georgian-style meat solyanka
9. Meat solyanka with rice “Modern”
10. Solyanka meat sausage
11. Meat solyanka with tongue
12. Meat solyanka in the microwave
13. Solyanka meat sailor
14. Meat solyanka after the bath
15. Budget meat solyanka

Classic recipe

Solyanka prepared using this method contains 5 types of meat ingredients: beef, chicken, ham, smoked sausages, sausages.

Cooking sequence and components:

1. Pour pearl barley (80 grams) with water (cold or hot) and set aside for 8 hours, then boil in salted water until tender.
2. Cook the meat broth (which will form the liquid phase of the soup) from 300 grams of beef - 60-90 minutes.
3. Add chicken meat (any) - 400 grams, cook for up to 60 minutes, add salt.
4. To add a piquant taste, add bay leaves and peppercorns.
5. Chop the onion (100 grams) and carrots (100 grams), sauté in vegetable oil (20 milliliters) until transparent.
6. Cut ham, sausages and sausages into medium pieces (all 150-200 grams), add to the onions and carrots, stir, cook until golden brown.
7. Remove the meat from the broth and chop into cubes.
8. Prepare potatoes (100 grams), chop finely and pour into broth, put meat, fried and pearl barley into the soup, cook until the vegetable is soft.
9. Chop pickled cucumbers (250 grams) into strips, saute in vegetable oil, add tomato juice and spices, pour into soup.
10. Black pitted olives (100 grams) and half a lemon, chop into medium pieces and add to the dish.
11. When serving, you can add fresh herbs, spices, and sour cream.

Solyanka meat sailor

In addition to mushrooms, seafood is added to the meat hodgepodge. Oddly enough, they go well together and give the taste of solyanka a zest.

Ingredients:

• Poultry fillet - 400 grams
• Boiled squid - 200 grams
• Tomato paste
• Pearl barley - 100 grams
• Sweet red pepper
• Parsley root
• Capers
• Vegetable oil
• Spices

Preparation:

Boil the meat until done. Take it out and cut it into strips along with the squid. Steam the pearl barley in hot water for 20 minutes, cook for another 20.

Fry the pepper in a frying pan. Add tomatoes. We put everything into the broth. Add parsley root. Cook over low heat for 20 minutes.

Serve with olives and lemon.

Recipe with capers and chicken hearts

The hodgepodge with barley and pickles turns out to be especially piquant if you add capers and small chicken hearts to it. Cooking time – 2 hours.

Process Description and Components:

1. Boil pearl barley (100 grams).
2. Prepare broth (after laying out bay leaves, peppercorns, celery, carrots, onions, salt) from beef and pork on the bone, as well as chicken meat (350 grams of each ingredient), then place the meat on a plate to cool.
3. Boil the hearts (300 grams) and add them as well.
4. Remove all excess from the meat - bones, fat, films.
5. Chop everything into cubes, hearts into halves.
6. Strain the broth (2 liters), pour into a clean soup container, and boil.
7. Place meat, hearts, pearl barley.
8. Chop 300 grams of onion and 100 grams of carrots, sauté in vegetable oil (30 milliliters).
9. Cut the loin, smoked sausages and bacon (100 grams each) into strips and add to the vegetables, fry until golden brown.
10. Dilute tomato paste (100 milliliters) with drinking water and pour into a frying pan, stir and simmer.
11. Chop the pickled cucumbers (120 grams) into strips or cubes and add them to fry, simmer under the lid for another 5 minutes.
12. Pour the contents of the frying pan into the soup and stir.
13. Add capers (100 grams) and chopped black olives (50 grams) to the dish.
14. Chop lemon (50 grams) into half rings and add to hodgepodge.
15. Salt, pepper, add fresh chopped parsley and dill.

Potatoes are not always included in the solyanka recipe. As a rule, it is added if the dish is not thick enough.

Solyanka meat mix with offal

Lovers of aromatic soup are divided into two camps - those who like sausages in hodgepodge, and those who like offal. This recipe has both. Solyanka is not only richer, but also cheaper than the previous ones.

Ingredients:

• Meat - 300 grams
• Kidneys or other offal - 300 grams
• Sausages - 300 grams
• Onions, carrots - 3 pieces
• Pickled cucumbers to taste
• Tomato paste - 3 tablespoons
• Sour cream, spices to taste

Preparation:

Place all the meat, including offal, into the broth. Boil until done. Do not drain the broth. Cut the meat into strips along with the sausages. Throw into the broth.

We cut cucumbers, carrots and onions. Sauté in a frying pan for 4 minutes. Add tomato paste and leave to simmer for 5 minutes. Place the contents of the frying pan into the broth. Simmer for 15 minutes.

Decorate with sour cream, herbs, olives, lemon.

If you like a more piquant hodgepodge, add smoked sausages or sausages.

Solyanka with beef tongue

A very tasty and satisfying first course can also be diversified by adding a meat ingredient in the form of fresh beef tongue.

Preparation of solyanka with pearl barley and pickled cucumbers:

1. Chop beef meat (250 grams) and tongue (150 grams) into medium-sized pieces, place in a container and fill with water.
2. When the ingredient is ready, add and cut into cubes, strain the broth.
3. Boil 120 grams of pearl barley until half cooked.
4. Peel the onion, chop and sauté in vegetable oil.
5. Cut pickled cucumbers (150 g) and add to the onion.
6. Dilute tomato paste (50 milliliters) with drinking water and pour into a frying pan, stir.
7. Boil the broth, add pieces of meat, cereal (lightly boiled) and potato cubes (150 g).
8. Chop 100 g of ham and add to the soup.
9. Add the roast to the dish and stir.
10. Chop the olives and lemon into medium pieces and pour into the hodgepodge at the very end of cooking.
11. Add salt, ground black pepper, fresh herbs.

You can add sour cream to the dish before serving.

Solyanka with pearl barley: recipe

1. We clean the beef from the veins, cut it into pieces and put it in a saucepan where the broth will be cooked. We also put diced sausage and ham there. Pour 2 liters of water and set to cook, removing the foam immediately after boiling.

2. Pour pearl barley with water in advance and boil until half cooked with a small amount of salt while the meat is cooked.

3. Peel the potatoes and cut them into cubes.

4. Prepare a fry from onions, cucumbers and tomato paste. Cut the vegetables into pieces and place them in a frying pan one by one, add tomato paste, stir and cook for 5-10 minutes.

5. Add potatoes and fry to the hodgepodge, cook for another 15 minutes.

The prepared hodgepodge is left to steep for at least 2 hours before serving. Then pour into plates, garnish with a slice of lemon, add 5-6 olives and season with sour cream.

Market Analytics

• Black Lives Matter movement: reaction and consequences for the beauty industry
• COVID-19 is changing the rules of the game in the cosmetics market
• Beauty of the future: cosmetic innovations 2021

Convenient search for beauty salons on our website
Beauty salons in Moscow Beauty salons in St. Petersburg Beauty salons in Ekaterinburg Beauty salons in Novosibirsk

Latest blog posts on our website

• Naturecream / Tremella Extract - Snow Mushroom Detox for Skin
• Prostye-sovety / How to visually enlarge your lips with makeup
• Naturecream / Apricot kernel oil for face
• Naturecream / MATRIXYL3000 - the best skin elasticity stimulator
• Naturecream / SPF in Natural Oils
• Naturecream / Geranium (Pelargonium) oil for skin health and beauty
• Prostye-sovety / Save on a beauty salon: procedures that can be done at home
• Naturecream / Growth Factor - brings back youth?
• Oksana-Lezina / 3 effective abdominal exercises from a fitness instructor for beginners
• Prostye-sovety / Making perfect curls at home

Latest forum topics on our website

• Natalya / How to properly make a gelatin mask?
• Mrs._Smith / Badly sunburned! What to do?((
• Ice / Is it necessary to combine fitness classes with a diet?
• Antonova / What can be used for hair loss?
• Radio operatorKat / Who was on a protein diet?

Other articles in this section

Meat hodgepodge in a slow cooker with mushrooms

A simple recipe for this dish, despite the abundance of ingredients, will help you tasty and quickly feed a large family. In order to spend a minimum amount of time preparing hodgepodge with barley, pickles, mushrooms and meat, you can boil some ingredients in advance (chicken, beef, pearl barley).

Process description:

1. Saute 100 g of chopped carrots and onions in the “Frying” program (15 minutes) in vegetable oil (40 milliliters).
2. Chop the potatoes (150 g) into medium pieces and add to the vegetables, stir.
3. Soak pearl barley in water (60 g) in advance and add to vegetables.
4. Chop boiled chicken (1 kilogram), beef (200 g), sausage (200 g) into pieces, place in a bowl with the rest of the ingredients.
5. Chop 200 g of salted (or pickled) cucumbers into strips and also add to the dish.
6. Place canned mushrooms (300 g) and pitted olives (100 g) into a bowl.
7. Dilute tomato paste (50 milliliters) and pour into a dish.
8. Boil the meat broth (2 liters) and pour the ingredients into the bowl.
9. Add salt, sugar (5 g), ground black pepper.
10. Simmer the dish in the program for 30 minutes, at the end of the process add fresh chopped herbs and bay leaves, set aside for another 20 minutes.

Before serving, decorate the solyanka with barley, pickles and mushrooms with a slice of lemon and a spoon of sour cream.

Georgian-style meat solyanka

Aromatic cilantro and a large amount of meat will add a special charm to this dish.

Ingredients:

• Beef - 1 kilogram
• Beef broth - 2 liters
• Tomatoes - 2 pieces
• Tomato paste
• Onion garlic
• Pickled cucumbers - 4 pieces
• Vinegar
• Flour
• Cilantro - 1 bunch
• Capers to taste
• Spices to taste

Preparation:

First you need to cut the beef into strips, onions into half rings, and cucumbers into cubes. Cut the tomatoes into thin half rings. Grind the garlic and cilantro.

Pour fat or oil into the frying pan. Fry the meat. Add onions, tomatoes. Cook over medium heat for about 5 minutes. Add tomato paste, spices, capers and flour. As soon as the mixture is fried, add the broth a little at a time. The hodgepodge should boil. After 2 minutes of boiling, season with garlic.

Add chopped cilantro to the portion.

Light solyanka with fish

This dish can be prepared not only from meat and sausages, but also with the addition of seafood and fish.

Process Description and Components:

1. Pour 60 g of pearl barley with water for 8-10 hours, then boil (25 minutes).
2. Pour 2 liters of water into a container and bring to a boil.
3. Prepare 150 g of potatoes, chop into medium pieces, pour into boiling water.
4. Cut fillets of different types of fresh fish (500 g) into strips and add to potatoes, cook until tender.
5. Sauté chopped onions (150 g) and carrots (100 g) in vegetable oil (30 milliliters).
6. Finely chop pickled cucumbers (150 g) and add to the roast.

7. Pour 200 milliliters of tomato juice, boil and pour into the soup.
8. Add pearl barley, salt, a mixture of ground peppers.
9. Remove the brine from the pitted olives (100 g), cut into rings, and pour into the soup.
10. Place bay leaf.

Before serving, add a slice of lemon and chopped herbs.

Budget meat solyanka

An economical version of solyanka is a very tasty way to prepare an unusual first course.

Ingredients:

• Various sausages - 500 grams
• Bone for stewing with meat
• Onions, carrots - 3 pieces
• Tomato paste
• Salted cucumbers
• Lemon and olives

Preparation:

Cook the bone until done. Trim the meat into the broth. Fry cucumbers, tomato paste, onions and sausages in a frying pan. Pour into the broth, adding olives. Decorate the plate with lemon. The fastest solyanka recipe is ready.

Cooking secrets

In order to prepare high-quality solyanka, you can use some of the following culinary secrets:

1. Solyanka will be delicious in its own way if you cook it in mushroom, meat or fish broth.
2. Pickles, capers, olives, green onions add a special piquancy to the dish.
3. If you add fresh herbs and sour cream to the soup before serving, the taste will become fresher and richer.
4. For meat hodgepodge, regular (beef, pork, chicken) or smoked meat, sausage (including those that are no longer suitable for consumption raw) are suitable. You can connect everything together.
5. Instead of tomato paste, you can add tomato juice when preparing a breeze or preparation (onion, tomato, broth, sugar, cucumbers).
6. Be sure to season with spices - bay leaf, ground black pepper (or peas), a mixture of peppers.
7. It is recommended to use cucumbers in barrels, but not pickled ones.
8. It is better to cut the ingredients into small cubes or strips, then they will fit perfectly in a tablespoon, which will also have a beneficial effect on the taste.