Solyanka without meat: step-by-step recipe with photos, features and cooking secrets

Classic mixed meat solyanka

Solyanka is a Russian first dish that is especially popular among men. Each housewife has her own recipe for making this rich and tasty soup. However, everyone uses the classic version as a basis.

You will need:

beef or pork pulp – 350 g;
table salt - to taste;
smoked sausage – 250 g;
fresh herbs - to taste;
ham – 250 g;
lemon - to taste;
sausages – 2 pcs.;
sour cream - to taste;
olives – 100 g;
vegetable oil – 50 ml;
pickled cucumbers – 4 pcs.;
cucumber pickle – ½ cup;
tomato paste – 50 g;
onion – 2 pcs.

Preparation:

Wash the meat thoroughly, cut off excess fat and film. Place a pot of clean water on the stove. Dip the pork or beef into it and keep it over medium heat until it boils. Skim off the foam, cover with a lid and continue cooking until tender, reducing the heat slightly.
Cut the peeled onions in half and chop quarters into rings.
Chop the pickled cucumbers into thin strips. Free smoked sausage and ham from the film and chop in the same way as cucumbers. Remove the packaging from the sausages and cut them into not too thin circles.
Pour vegetable oil into a cast iron frying pan. As soon as it warms up, add the onion and fry, stirring constantly, until golden brown.
Add smoked sausage and ham. Fry, stirring, for two minutes. Add the cucumbers here and cook for the same amount of time.
Add tomato paste, pour in a little water, stir, cover and simmer for a quarter of an hour.
Remove the meat from the broth. Cool and cut it into strips.
Transfer to broth. Place the fried tomato and sausage into the pan. Open the jar of olives, place in a sieve and add whole to the rest of the ingredients. Pour in the brine and add the sausages. Stir. Taste for salt. If it is not enough, add some salt.
Keep on fire until it boils. Cover with a lid and let the soup simmer for 15 minutes.
Pour the prepared hodgepodge into plates. Add a pinch of herbs, sour cream and a slice of lemon to each.

Solyanka meat mix with cabbage

Many grandmothers prefer to cook hodgepodge according to the classic recipe with cabbage. The dish turns out to be nourishing and tasty, and is prepared using the standard method.

youtube.com/watch?v=FwkdW3brLy0

The composition of the products here is as follows:

cabbage – 500 g;
pork – 400 g;
sausages – 2 pcs.;
hunting sausage;
onions – 2 pcs.;
tomato;
tomato paste – 1.5 tbsp. l.;
vinegar 9% – teaspoon;
spices - to taste.

Cooking time is one and a half hours.

Shall we begin?

Step 1. Wash the pork, cut it and place it in a frying pan.

Step 2. Meanwhile, peel the onion and roughly chop it.

Step 3. Shred the cabbage and cut the tomatoes into arbitrary slices.

Step 4. Sausages can be cut into half rings, and hunting sausage into circles.

Step 5. At this time, the pork is already fried. Add onion to it and simmer for a couple of minutes. Then transfer it to the pan where you will cook the soup.

Step 6. Add cabbage, tomatoes, tomato paste and cover with water. You can add salt to taste. Cover with a lid and simmer for 5 minutes.

Step 7. In a meat frying pan, fry the sausages for 5 minutes.

Step 8. After the fried sausages should be added to a common pan. Pour a portion of vinegar and add bay leaf. Stir. Leave to simmer for 15 minutes.

All that remains is to add spices and herbs to taste and simmer under a closed lid for 5 - 7 minutes.

Solyanka is ready. Place on plates and serve. In this case, the soup turned out to be quite thick, but the dish does not suffer from this, but only becomes more interesting. Try cooking.

Solyanka with sausage

To prepare hodgepodge, you can use not only meat, but also sausages, preferably smoked ones.

You will need:

2 smoked sausages,
1 onion,
2 carrots,
2 potatoes,
5 pickled cucumbers,
1 can of olives,
2 tbsp. tomato paste, lemon, vegetable oil to taste.

Preparation.

Boil water in a saucepan and add diced potatoes.
Cut the sausage into slices, fry in oil and place in a pan with potatoes.
Grate the carrots on a coarse grater, cut the onion into cubes and fry everything in oil until soft.
Add tomato paste and simmer for 10 minutes. Transfer the onion mixture to a saucepan, add the chopped cucumbers, olives and lemon, simmer for 10-15 minutes and serve immediately.

Cooking is easy!

Follow these instructions and your dish will turn out appetizing and nutritious.

Cut smoked meats and boiled sausage into small cubes.
We drain the olives from the liquid from the jar and cut them into circles.
Boil the potatoes in their skins until half cooked. Then peel and cut – also into cubes.
Heat the water in a three-liter saucepan to a boil and add all the ingredients prepared above.
Crush the garlic and mix with tomato paste and a small amount of water. Add coarsely chopped lemon and spices with salt (according to personal preferences). Mix and add to the total mass in the pan. Bring to a boil for a couple of minutes and turn off the heat. There is no need to cook for a long time - the sausage may fall apart.
Let the dish brew and pour the hodgepodge without cucumbers into portioned containers.

Season with sour cream and sprinkle with chopped herbs. Serve to the table.

Cabbage solyanka with sausages

To prepare hodgepodge according to this recipe, you can easily use fresh cabbage. However, sauerkraut will give the finished dish a unique taste and piquancy.

You will need:

3 liters of meat broth, 100 g of sauerkraut, 150 g of sausages (or sausages), 1 potato, 1 pickled cucumber, 1 tomato, salt and spices to taste.

Preparation.

Finely chop all ingredients. Place the potatoes in a saucepan with the broth and bring to a boil, then add the sausages and cucumber.
Cook for 5 minutes and add the cabbage along with the brine.
Cook for another 10 minutes and add the tomato. If necessary, add salt and spices.

Mushroom solyanka

This meatless solyanka recipe combines some of the ingredients listed in the previous two ingredient lists. It is very easy to prepare.

Solyanka with sausage and chicken

Smoked chicken will add a pleasant smoky aroma and rich meaty flavor to the finished dish.

You will need : 0.5 kg of smoked chicken, 200 g of smoked sausage, 4-6 pcs. sausages (or sausages), 1 onion, 1 carrot, 3 pickles, half a can of olives, 4 tbsp. capers, 2 tbsp. tomato paste, half a lemon, vegetable oil, sour cream, herbs, salt and pepper to taste.

Preparation.

Boil the chicken for half an hour in a saucepan with 3 liters of water. Chop the onion and fry in vegetable oil along with grated carrots. Add tomato paste and simmer over low heat for 10 minutes.
Cut the cucumbers into strips and fry in a separate pan to evaporate excess moisture. When the broth is ready, remove the chicken, cut it and put it back, add chopped sausage and sausages, cucumbers, fried olives, salt and pepper to taste, cook for 15 minutes.
Serve the solyanka, topped with sour cream, capers, a slice of lemon and sprinkled with herbs.

Solyanka without meat with beans or asparagus

This soup is most often prepared for meals during Lent. However, it is also perfect for a casual dinner table at any other time of the year.

To prepare the dish you will need the following ingredients:

beans (regular or asparagus) - half a glass;
thick tomato paste - 1 tbsp;
olives or black olives - 1 jar;
pickles - 2 or 3 pieces;
capers - 2 tbsp;
one onion;
bay leaf - 3;
water - 2 l;
vegetable oil for frying ingredients;
salt, ground black pepper to taste.

Cooking process

The process of preparing hodgepodge without meat is quite simple. This recipe will be a great addition to any cook's culinary arsenal.

The beans should first be filled with water and soaked for several hours. It is best to do this at night. Then boil for an hour. Add salt 15 minutes before cooking.
Cut the onion into half rings and sauté a little in a frying pan. That is, do not fry, but only slightly warm up with the addition of a small amount of sunflower oil.
Then add the onion to the beans.
Peel the cucumbers, cut into small pieces and simmer a little. Then also add to the beans.
Mix a spoonful of tomato paste thoroughly with the remaining ingredients and let it boil.
At the end of cooking, add spices to taste, bay leaves, capers, olives or black olives. Boil for a few minutes.

Solyanka mixed meat with mushrooms

As I wrote at the very top, today solyanka has become a signature dish; all that remains classic is its sourish taste and thickness. Therefore, the following recipe can rightfully be called the author’s, because in addition to meat we will use mushrooms and prunes.

Ingredients:

Pickled cucumbers – 5-6 pcs.
Meat broth – 3l.
Onions – 2 pcs.
Chicken – 150g.
Ham – 150g.
Sausages – 150g.
Smoked sausages – 150g.
Mushrooms – 150g. (forest or champignons)
Olives – 50-70g.
Capers – 2 tbsp.
Tomato paste – 2-3 pcs.
Prunes – 100g.
Greens (onion, parsley, dill) - to taste
Bay leaf – 1 pc.
Salt, sugar, black peppercorns - to taste
Lemon - on plates

Cooking

Let's start preparing hodgepodge with the base, which is cucumbers, onions and tomato paste, much like the dressing in borscht. To do this, cut the onions into thin half rings and place them in a saucepan. Turn on medium heat, pour a little meat broth into the pan, just a little, and add the onion. Then immediately put the pickled cucumbers cut into small cubes into the pan, followed by the prunes cut into small pieces.
Add 2-3 tablespoons of tomato paste and a spoonful of sugar, mix everything well and pour in about 100 ml of meat broth. Reduce the heat to low and leave to simmer for 30 minutes.
The result should be a thick soup base, somewhat similar to jelly. By the way, this base can be stored in the refrigerator and used to prepare hodgepodge. Just like you use borscht dressing.
While the base is preparing, let's start with the meat. To do this, we cut all the meat we have into pieces of arbitrary shape, either into cubes or into strips. I repeat for the umpteenth time, the shape of the cut does not affect the taste, the main thing is that the pieces fit on a spoon. It's just more convenient to eat
Then we move on to the mushrooms and cut them into beautiful strips. As a rule, by this time the base of cucumbers and onions is ready, which means you can proceed to assembling the hodgepodge. We transfer all the ingredients into a saucepan with meat broth, add olives cut into halves and a couple of tablespoons of capers.
Be careful with capers, they have a very sour brine and it is very easy to make a mistake in the final taste of the soup.
Throw a bay leaf into the pan and, tasting, adjust the salt. Stir and cook for about 5-7 minutes until the mushrooms are cooked.
After the time has passed, add the chopped greens to the pan, stir and turn off the heat. Let it brew for 10-15 minutes.
Pour the infused hodgepodge into plates. Add a slice of lemon and be sure to add a tablespoon of sour cream.

Bon appetit!

Solyanka meat soup with potatoes

Option with potatoes. Why not try it if you like it?

In fact, you can’t spoil this soup with potatoes; it will tolerate any flavor variations and will still be very tasty!

Ingredients

Beef on the bone – 500g
Smoked meats – 1kg
Potatoes - 4 pcs
Onion - 1 piece
Carrots - 1-2 pcs
Pickled cucumbers – 400g + brine
Salted tomatoes - 1-2 pcs
Olives - 200 g
Tomato paste - 3 tbsp. l
Lemon
Greens for serving
Bay leaf - 2 pcs
Salt, pepper - to taste
Vegetable oil

Preparation

Boil rich beef broth. Cook for about 1.5 - 2 hours, skimming off the foam.
Then remove the boiled meat from the finished broth, remove it from the bone and cut it. Return the pieces to the broth.
We peel the potatoes, cut them and also put them in the broth.
Chop the onion and carrots and fry in a frying pan until golden, mix with tomato paste.
Chop the cucumbers and also put them in the frying pan, mix everything and fry for 1 minute.
Then pour brine into the frying pan, add chopped salted tomatoes without skin and simmer all together for 10 minutes.
Place the prepared vegetables into the meat broth.
Now it’s the turn of the smoked meats, they need to be chopped into arbitrary pieces, fried until golden brown and also added to the soup.
Check for salt/pepper and cook until the potatoes are done. Add the olives and bay leaves two minutes before they are ready.

Bon appetit!

Delicious solyanka with chicken and sausage

Solyanka with chicken is lower in calories, which means it can be served even to those who are forced to watch their weight. The basis of the soup is chicken broth. To make it truly aromatic, rich and tasty, cook it from poultry. If you use store-bought chicken, it is advisable to pre-soak it in water.

You will need:

chicken carcass – 1 pc.;
garlic – 2 cloves;
onions – 6 pcs.;
pickled cucumbers – 400 g;
cucumber pickle – 200 ml;
tomato paste – 70 g;
carrot – 1 pc.;
butter – 50 g;
sausages – 2 pcs.;
smoked sausage – 300 g;
ham sausage – 100 g;
doctor's sausage – 300 g;
olives – 1 jar;
fresh greens - to taste;
vegetable oil – 30 g;
spices - to taste.

Preparation:

Wash the chicken carcass well. Cut into four parts, place in a saucepan and cover with water. Place on the stove and turn on maximum heat.
Peel the carrots, wash and cut into large slices. Remove the skin from the onion and leave it whole. As soon as the broth begins to boil, carefully remove the foam with a slotted spoon.
Place the carrots and onion in the pan. Continue cooking for another half hour, cover and reduce heat to medium. Peel the garlic cloves and add to the broth. Send two bay leaves here too. Later, remove the chicken, vegetables and bay leaf from the finished broth.
Peel the remaining onion and finely chop. Place the frying pan on the fire. Pour in vegetable oil. Place the onion in it and stir. Fry over moderate heat until translucent
Finely chop the pickled cucumbers
Add tomato paste to the fried onions and stir. Simmer for a couple more minutes, stirring occasionally.
Add pickles, stir and cook for the same amount of time. Put a piece of butter, it will give the hodgepodge its own special soft taste and aroma. Simmer for about seven minutes, stirring occasionally.
Pour cucumber pickle into the broth. Open the jar of olives and add the marinade to the pan.
Free the smoked and doctor's sausage from the film and chop into small cubes. Place the pan with the broth on the fire. Place the chopped sausages into it.
Clean the ham sausage. Remove the film from the sausages and chop into cubes. Place everything in the pan and continue cooking.
Separate the chicken leg and breast bones from the fillets. As soon as the broth boils, add the fry to it.
Cut the olives into rings and add to the soup along with the chicken five minutes before they are ready.

If desired, you can add a slice of lemon to the finished soup; usually it is already placed on the plate. But only do this if the cucumbers you are using do not add enough acid to the soup. Meat solyanka should be sour, but too much of it can ruin the whole impression.

A spoonful of sour cream can be the finishing touch. but even without it, the combined meat solyanka is an excellent and very satisfying soup, prepared almost exclusively from meat products. Have a delicious lunch or dinner!

Recipe for mixed meat solyanka with beef kidneys

Fans of offal can prepare hodgepodge with kidneys. The result is a rich, thick and satisfying dish. The main thing is to cook the kidneys correctly, otherwise the soup will acquire a specific aroma. But there is nothing complicated about this, as you will now see.

Ingredients:

potatoes – 700 g;
beef kidneys – 400 g;
pickled cucumbers – 350 g;
beef shank – 300 g;
pickled cucumbers – 350 g;
olives - optional;
smoked meats – 180 g;
tomato paste – 140 g;
sausages – 80 g;
onion – 150 g;
vegetable oil – 30 ml.

Cooking steps:

Fill the kidneys with cold water. Bring to a boil, simmer for ten minutes. Drain the broth, rinse the offal, return it to the pan, cover with clean water and cook until tender. Remove the kidneys and cool.
Place the shank in a large saucepan, add water and cook the broth until the meat is soft. Be sure to skim off the foam.
Chop smoked meats, sausages and pickled cucumbers into strips. Finely chop the peeled onion.
Also chop the kidneys into strips.
Lightly fry the onion in hot oil. Add cucumbers and fry for a couple more minutes.
Pour in the brine, add tomato paste, stir and simmer over low heat for about ten minutes.
Remove the beef from the broth, cut into strips and return to the pan. Add the rest of the chopped ingredients here and mix. Peel the potatoes, wash and finely chop. Add to the broth and cook until the vegetable is soft.
Add the fry, stir and cook for another five minutes. Pepper and salt to taste. Add bay leaf. Remove from heat and let sit for half an hour. When serving, add lemon and sour cream to the plate.
Meat solyanka is an incredibly tasty and satisfying lunch that all family members love.

Meat solyanka in Georgian style

Do you like to experiment in the kitchen? Then here’s another recipe for your piggy bank with mushrooms. This option always goes very well, and those who love mushrooms will be incredibly happy. This combination of products gives this soup a touch of originality and at the same time it becomes much more satisfying and flavorful.

We will need:

Beef meat –300 g
Smoked chicken breast – 150 g
Smoked sausage – 150 g
Carrots – 1 pc.
Onion – 1 pc.
Capers – 2 tbsp.
Pitted olives – 50 g
Pickled cucumbers – 50 g
Marinated mushrooms – 100 g
Tomato paste – 2 tsp.
Parsley – 1 bunch
Bay leaf – 1 pc.
Black pepper, salt to taste
Water – 2-3 l

Cooking method:

1. Grate the carrots on a coarse grater and cut the onions into small cubes. Place the vegetables in a frying pan and fry them until tender with vegetable oil.

Pour water into a saucepan and place beef meat, cook for 1 hour until cooked. Don't forget about the foam, it needs to be removed periodically.

2. After the vegetables are ready, add finely chopped pickles, sausage and smoked breast to them. Fry for a couple of minutes, and then add tomato paste and pickled mushrooms, stir. Simmer over low heat for 5-10 minutes.

3. Remember to stir thoroughly and make sure nothing burns.

4. Cool the finished meat and cut into pieces.

5. Add all the roast, olives and capers to the prepared broth. Plus add the chopped meat and cook for another 13 minutes in the pan.

6. To prevent the dish from becoming bitter, you need to add a bay leaf 2 minutes before cooking. When serving, place a spoonful of sour cream and a slice of lemon in a cup. Delicious discoveries to you!

Solyanka mixed meat with capers

Great recipe, not quite classic, but very tasty!

Ingredients

Beef – 200 gr
Turkey – 200 gr
Smoked chicken legs - 2 pcs
Hunting sausages – 3 pcs.
Milk sausages – 2 pcs.
Ham, boiled and smoked – 50 g
Smoked sausages – 2 pcs.
Pickled cucumbers, barrel - 300 g
Medium sized carrots - 1 pc.
Onions - 3 pcs.
Tomato paste – 50 g
Paprika paste – 10 g
Bay leaf - 2 pcs.
Black peppercorns - 1 tsp.
Vegetable oil - 1 tsp.
Olives, pitted – 50 g
Olives, pitted - 50 g
Capers - 2 tsp.
Sugar - 1 tsp.
Sour cream, for serving
Lemon - 1 pc.
Parsley, for serving
Salt, pepper - to taste

Preparation

Let's start with the broth. To do this, put the beef and turkey in a pan, fill it with water and put it on the fire.
We also put the peeled onion, carrots and peppercorns there. No need to add salt.
Cook the broth over low heat for an hour and a half. Don’t forget to remove the foam so that the broth is clear.
While the broth is being prepared, there is time to prepare the filling for the hodgepodge.
Chop the onion and place it in a heated frying pan (or better yet, in a deep saucepan), fry until transparent.
We also cut the cucumbers into small cubes and add them to the onions, and also mix them with tomato paste.
Fry everything together for another 2-3 minutes.
At this stage, you can add about 100 ml of brine to the onions and cucumbers (this is optional). We also add two ladles of broth so that the contents of the pan are not fried, but stewed. Add sugar and stir well.
Leave to simmer over low heat for 15 minutes.
During this time, chop all the meat ingredients into cubes, sausages and sausages into circles. Remove the skin from the smoked chicken and cut it into pieces.
Remove the boiled meat from the finished broth and cut it into pieces.
First add tomato-cucumber dressing, bay leaf, then meat to the broth.
Let the hodgepodge boil, cook for 2 minutes and turn off.
Chop the olives and olives as desired and add them to the prepared soup.
Salt and pepper at the end. It is advisable to let the soup brew for 20 minutes.
Serve with sour cream, lemon and herbs! Yummy!

Delicious meat hodgepodge according to the classic recipe

I’ll start with the most common option, so to speak quickly. Suitable for absolutely everyone, be it beginner housewives or experienced cooks. It will be tasty and at the same time fast. So take a larger pan (6-7 liter) and create with me.

This hodgepodge is initially cooked without meat broth, in water, i.e. the broth is not boiled separately. Instead of chicken legs, you can use smoked ribs.

We will need:

potatoes - 6-7 pcs.
carrots - 1 pc.
onions - 2 pcs.
lemon - 1 pc.
half-smoked sausage – 500 g
smoked chicken leg - 1 pc. 400 g
tomato paste - 4 tbsp
pitted olives - 1 jar
bay leaf - 2 pcs.
pickled or pickled cucumbers - 4-6 pcs.
greens to taste
salt and pepper to taste
black peppercorns - 3-4 pcs.

Cooking method:

1. First, rinse the potatoes well and peel them. Cut into cubes. Pour water into the pan and place on the stove over high heat; after the water begins to boil, add the chopped potatoes. Cook for about 10 minutes.

2. Cut the chicken leg with a knife into pieces such that it is convenient to put in a spoon. Add to soup.

3. Do the same with the half-smoked sausage, cut it and throw it into the pan.

4. You will need to chop the onions finely, grate the carrots and fry these vegetables in a frying pan with vegetable oil until tender.

Important! The onion should be golden brown and soft.

After frying, add everything to the soup.

Interesting! Due to roasting, the hodgepodge will have a very beautiful and rich color.

5. Now it’s time for bay leaves and peppercorns. Stir.

6. Add the grated cucumbers next. The cooking time for all components is another 10 minutes, i.e. in total it should take only 20 minutes.

7. Now you need to add about 4-5 slices of chopped lemon and olives, which you cut into halves.

Important! You don’t have to add lemon at all, but serve it directly in a serving plate.

8. Cook from the moment of boiling for another 5-10 minutes. At the very end, add chopped parsley. Stir and turn off. Let the hodgepodge stand and brew. Delicious, just bomb!

9. Serve as a first course with rye bread and preferably with sour cream or mayonnaise. Bon appetit!

Solyanka in a slow cooker

Modern kitchen appliances make it possible to minimize the process of culinary creativity, even if we are talking about a multi-part and complex “project”. All you need to do is cut the components and select the correct program mode.
The food set is the same as in the classic recipe. If you want, cook it with sausage and smoked ribs. The main secret here is in the technology of the process.
If you decide to make hodgepodge using meat broth, we recommend draining the first portion. Boil the meat for 15 minutes, rinse it, add water again and put it back into the slow cooker for at least an hour. Meanwhile, prepare the remaining ingredients. Then pour everything into the prepared broth and set the “cooking” mode for another five minutes. Add the lemon as soon as you open the lid. Or directly into portions.
If you choose smoked meats or sausages as the base, then first use the multicooker bowl to fry them. Gradually add carrots and onions to them. Tomato sauce or fresh tomato pulp. If potatoes are on the list, add them to the hot oil along with the rest of the frying. But last but not least.
Pour cooled boiling water over this kind of frying and start the multicooker “quenching” mode for half an hour. After the signal, open the multicooker and add the remaining cucumbers and olives. We run the same mode for ten minutes. That's it, the process is complete. Pour the solyanka into plates, not forgetting the herbs and lemon.

How and with what to serve a dish for lunch

After this, pour into plates and garnish with a slice of lemon, herbs, black olives or black olives. If desired, you can add sour cream.

Making the broth

The broth must be prepared in advance. Even if we are talking about hodgepodge without meat. It should have a rich taste and transparency. This can be easily achieved by placing mushrooms and fish in cold water. You need to cook on low heat. Thanks to this method of preparation, the water will have time to become saturated with the aroma of the product. After boiling, it is recommended to remove foam from the surface of the broth. Of course, this will not affect the quality of taste. But if you do not remove the foam, the broth will turn out cloudy. After the cooking process is completed, the broth should infuse.