Home-style solyanka is a delicious and aromatic popular first dish in our country. There are many ways to prepare it, which cannot be counted all at once. So that you do not get confused in them and cook a really delicious soup, I will tell you a proven recipe.
Photo of the finished soybean Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The base of the hodgepodge is a strong meat broth that can be cooked from any kind of meat. The dish turns out to be both spicy and salty and sour at the same time. To make the hodgepodge tasty, it is combined with smoked meats (ham, bacon, chicken hams, balyk), boiled offal (tongue, kidneys, liver, heart, stomachs) and other sausage and meat products. The principle of its preparation is as follows - the richer the composition and the more various meat products, the richer and tastier the dish is, so you should not save.
Some housewives put cereals in a hodgepodge for satiety: pearl barley and wheat groats, rice or millet. With them, it turns out to be softer in taste and the pronounced sharp-sour taste, which is inherent in the classic hodgepodge, is dulled. I do not do this, because the dish immediately turns from exquisite to everyday, from festive to everyday. All pre-cut prepared meat products are added to the broth 10 minutes before the end of cooking. Before serving food, usually it is seasoned with lemon juice and olives are added.
- Caloric content per 100 g - 69 kcal.
- Servings - 6
- Cooking time - 40-50 minutes, plus the time for boiling offal
Ingredients:
- Pork - 300 g
- Duck fillet - 2 pcs.
- Pork tongue - 1 pc.
- Pork heart - 1 pc.
- Chicken stomachs - 4 pcs.
- Smoked chicken leg - 1 pc.
- Pickled cucumbers - 3 pcs.
- Onions - 1 pc.
- Bay leaf - 3 pcs.
- Allspice peas - 4-5 pcs.
- Carnation - 2 buds
- Tomato paste - 3-4 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
- Refined vegetable oil - for frying cucumbers
Cooking hodgepodge at home
1. First of all, boil those foods that take the longest to cook - heart, stomachs and tongue. The heart and stomachs can be boiled together as they have the same cooking time. Rinse the food first, and remove all blood clots from the heart. Cover them with water and simmer after boiling for about 1 hour.
2. Wash the tongue and cook for at least 2, 5 hours. Then immediately place it under cold water and remove the white film. If the tongue has been boiled for a sufficient amount of time, then it can be removed easily.
3. Allow the finished offal to cool slightly so as not to burn yourself.
4. Then cut them into cubes about 7-8 mm in size. Such a preparation of components can be done in advance, for example, in the evening. Then place the meat products sealed with a lid or cling film in the refrigerator.
5. Now boil the broth. Wash the pork and duck fillets. I recommend cutting them into small pieces right away, like the previous products. Firstly, then you do not have to remove the hot meat from the pan for slicing, and secondly, the boiled meat will not keep an even and beautiful shape, it will simply disintegrate into fibers. Put the meat in the pan, add the peeled onion, bay leaf, pepper peas and cloves. Pour everything over with water and cook the broth for about 40 minutes, then remove the onion and, if possible, try to catch the spices.
6. Wash the smoked ham, remove the skin, and cut the meat, as shown in the photo
7. Cut the pickled cucumbers into cubes.
8. Fry the cucumbers in vegetable oil at medium heat until transparent.
9. Dip all prepared ingredients into broth: offal, smoked ham and pickled cucumbers. Also season the soup with tomato paste.
ten. Place the pot on the stove and boil all the ingredients together for about 10 minutes.
11. Solyanka is ready and can be served. Place a bowl with sliced lemon and olives in the center of the table so that each eater can put these products on their own plate according to their taste.
See also a video recipe on how to cook meat hodgepodge.
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