Solyanka soup with meat and pork. Solyanka m'yasna soup. Solyanka collected meat with smoked meats

Dear guests and regular readers of the blog, you are welcome to cook in our virtual kitchen.

Today we have collected for you the most delicious, classic and not so recipes for meat hodgepodge.

Solyanka is such a soup that is sacred to us. Can you guess why? 😊

This is especially true because on any Christmas table there is a whole assortment of cowbass, sliced meats, and smoked meats, which are always found everywhere.

And so that the good did not go to waste, a hodgepodge was invented. Therefore, this soup is supposed to consist of assorted meats that were found in the refrigerator.

And there are no recipes! You can say that the gentleman’s skin is making a hodgepodge of what’s in the refrigerator.

And yet, we still have a chance to share with you a bunch of delicious recipes!

Classic thick pickled hodgepodge

Everyone loves persha grass! Whoever tries it won’t pull you down.

warehouses

Meat pork chi yalovichina
Boiled, smoked, etc.
Chicken fillet
Misliwski sausages
Smoked bacon (or some kind of smoked meat)
Meat broth - 2 l
Tsibulya - 200 g
Salted cucumbers - 150 g
Olives with juice - 350 g
Tomato paste - 2 tbsp. l
Roslinna oliya - 2 tbsp. l
Vershkov oil - 1 tbsp. l
Lemon juice - 1.5 tbsp. l
Bay leaf - 2 pcs
Salt, black pepper - for relish
Sour cream, herbs, slices of one lemon, olives for serving

Preparation

For the recipe, we need broth, for this we can boil the cow and the chicken at once. We cook according to all the rules - cook again, remove the foam so that the broth is golden, clear and beautiful.

Add some salt, but not much. If the soup is ready, if there are not enough saltines, you can add it. We still plan to add more sour and salty ingredients, and add ingredients more quickly.

Kowbass, smoked meats, and more rarely, into small cubes.

Cut the cibulka and fry it in a frying pan until golden brown with olive oil and add a top. The zavdyaki taste will be overwhelming! Then we send our assorted meats.

There is no need to coat the meat heavily, so you don’t run out of juice. Add tomato paste and mix well.

The garna comes out and the meat is lubricated, and the smell is simply superb.

We are deprived of filling it with broth. At this stage you can regulate the thickness of the buttermilk. If it is appropriate for swedish soup, pour in the whole broth; if it is thicker, then you don’t need to add part of the broth.

Slice the kernels in three minutes with a small amount of water and then throw them into the hodgepodge. This is necessary in order to soften them. If you like crispy nuggets in the salty soup, you can skip this part and immediately throw them into the soup after slicing.

Also add bay leaf, dry chili pepper and black chalk pepper. Pour in lemon juice. Add some sourness to the salt.

And also, once all the sour ingredients have been added, immediately taste for salt and adjust this setting to your taste.

Let's add 5 hvilins to the soup.

Olives can be cut into rings, or they can be left whole. We were cut into rings, but a few whole ones were left out for serving.

Olives are also placed in the hodgepodge. You can also pour the same dark water in which the olives were preserved into the hodgepodge. Ale is not for everyone, so add it to the taste.

After adding the olives, check until the soup comes to a boil again and knead.

Solyanka is ready! Served in portioned plates, with lemon and sour cream, garnished with olives and your favorite herbs.

As you know, hodgepodge is very easy to prepare. Incredible aroma and taste! Best of luck to your appetite!

Solyanka collected meat with smoked meats

The hodgepodge is so tasty, marvel at the video tutorial:

Very beautiful and delicious Viyshov soup!

Myasna solyanka soup with potatoes

Potato option. Why not be stingy as it should be?

In fact, this soup doesn’t taste like potatoes, you can tolerate any savory variations and it will still be even more savory!

warehouses

Yalovichina on a brush - 500g
Smoked meats - 1kg
Potatoes - 4 pieces
Tsibulya - 1 piece
Morkvina - 1-2 pieces
Salted cucumbers - 400g + rosesil
Salted tomatoes - 1-2 pcs
Maslini - 200 g
Tomato paste - 3 tbsp. l
Lemon
Greens for serving
Bay leaf - 2 pcs
Salt and pepper - for relish
Roslinne oil

Preparation

Boil the yowl broth. Cook for approximately 1.5-2 years, removing the peak.

After that, the boiled meat is removed from the prepared broth, removed from the brush and cut. Turn the pieces around the broth.

Clean the potatoes, cut them up and put them in the broth.

Cobble with carrots in detail and fry in a frying pan until golden brown, mix with tomato paste.

We cut the kernels and put them in a frying pan, mix everything and brush 1 piece of bread.

After that, pour the rosemary into the frying pan, add the sliced salted tomatoes without the skin and simmer all at once for 10 minutes.

When the vegetables are ready, add the meat broth.

Now you need to cut the smoked meat into small pieces, fry until golden brown and then add to the soup.

Check for salt/pepper and cook until the potatoes are ready. Place the olives and bay leaves two weeks before they are ready.

Best appetite!

Solyanka collected meat with capers

A wonderful recipe, not at all classic, but very tasty!

warehouses

Yalovicina - 200 gr
Indian - 200 gr
Smoked chicken steak - 2 pcs
Misliwski cowboys - 3 pcs.
Milk sausages - 2 pcs.
Okist, boiled-smoked - 50 gr
Smoked sausages - 2 pcs.
Salted cucumbers, barrels - 300 gr
Medium sized carrots - 1 pc.
Cybula ripchasta - 3 pcs.
Tomato paste - 50 gr
Paprika paste - 10 g
Bay leaf - 2 pcs.
Black peppercorns – 1 tsp.
Oliya - 1 tsp.
Olives, without brushes – 50 g
Olives, without brushes - 50 g
Capers – 2 tsp.
Zukor - 1 tsp.
Sour cream, for serving
Lemon - 1 piece
Parsley for serving
Salt and pepper - for relish

Preparation

Let's finish with some broth. To do this, put the cow and turkey in a saucepan, fill it with water and put it on the fire.

Then add peeled cibulin, carrots and peppercorns. No saltiness required.

Cook the broth over low heat for a year and a half. Don’t forget to take the kick so that the broth comes out clearly.

While the broth is cooking, it’s an hour to prepare the filling for the hodgepodge.

Trim the cabbage and place it in a heated frying pan (or preferably in a deep saucepan), fry until tender.

The cucumbers are also cut into small cubes and added to the squash, and also mixed with tomato paste.

We coat everything at once for another 2-3 minutes.

At this stage, you can add approximately 100 ml of rosesol (for the eggplants) before the cibulette and ogirki. And also add two ladles of broth there, so that instead of lubricating the saucepan, it is extinguished. Add the zukor and mix well.

It is forbidden to extinguish 15 khvilins on the floor.

During this hour, cut all the meat ingredients into cubes, sausages and cowboys into circles. The skin is removed from smoked chicken and cut into pieces.

From the finished broth we take the boiled meat and just cut it up with scraps.

Add tomato-cucumber dressing, bay leaf, then meat to the broth.

Let the salt come to a boil, cook for 2 minutes and let it sit.

The olives are cut into pieces and added to the already prepared soup.

Salt and pepper to taste. Bazhano let the soup steep for 20 minutes.

Serve with sour cream, lemon and herbs! Relish!

Solyanka with cabbage and mushrooms

A very appetizing variation of solyanka, thickly stuffed with delicious salted mushrooms and cabbage. Try it!

warehouses

Yalovichina - 1kg
Chicken quilts without skin - 0.5 kg
Shinka – 150g
Sausages be-yaki – 150g
Fresh cabbage – 300g
Salted mushrooms – 100-150g
Pickled vegetables - 150-200g
Rosesil orc 200-300ml
Tomato paste - 2 tbsp. l
Small tomato-50-70g
Tsibulya - 1 piece
Maslini – 50-100g
Capers – 1 tbsp.
Salt/black pepper/flavored pepper – for relish

Preparation

Boil the broth from yalovic for 1.5 years over low heat. It will be tasty, just like cowhide will be full of fat.

The chicken is added 40 minutes before the broth is ready.

Once the broth is ready, we remove the meat and separate it into appetizing pieces.

We also detail shredded meat and sausages (instead of them you can take any other meat products - boiled cowbass or dry-smoked meat, smoked meat, sausages).

We coat them with tomato paste and tsibule and add boiled meat.

The cabbage is cut into small pieces and placed in the pan.

Then we add salted mushrooms. If the stench is not too great, then they can not be cut.

Cut the kernels into circles, add a spoonful of capers, olives without a brush, and finely chopped tomatoes.

Our broth is brought to a boil, poured to a new point.

Pour broth over all ingredients. Solyanka already looks crazy, it’s very thick and appetizing.

All you have to do is check for salt and pepper until it tastes good.

Bring the hodgepodge to a boil, reduce the heat to a minimum and simmer for 15 minutes until the cabbage is cooked.

Serve with sour cream, herbs and lemon. This is such a cute recipe for those who love experiments!

This is a collection of solyanka recipes, although they sound similar, but they seem completely different.

Any recipe can be modernized and added, or the required warehouses can be turned off.

Enjoy the hodgepodge for your health and come back to us for new delicious recipes!

Solyanka with collected meat is an excellent soup for a cold season, hearty and savory, which sparkles with warmth in the middle on a sunny day. You feel the special beauty of hodgepodge on the day when, having dressed out of season, you get home, all frozen, hoarse, frozen with a zero mood, and there is a cup with a steaming hodgepodge standing in front of you on the table!

Recipes:

What can you compare with her at such a moment?.. That, perhaps, is the famous English oatmeal soup with yowl broth.

Well, about oatmeal soup, which I was interested in, and our topic today is solyanka, collected meat and its options for preparing it at home.

Before speaking, solyanka, this is the only soup that I get in cafes and restaurants, just like that - it came to me, was frozen and even wanted to eat. And so, of course, I respect it better to do without soup, since I don’t really like soup.

Well, that's it, we're preparing today's hodgepodge. I would like to think that this soup is prepared with whatever is on hand, but that’s not true. I bet that half of the food in the refrigerator simply won’t show up, and without one thing the hodgepodge will no longer exist.

It’s better to have a list of components on a paper in the old way, or take a photo with your mobile phone and go to the store. And even if they didn’t say on the Internet, it’s not for the rich to make a hodgepodge of cherries on the table.

Fresh solyanka, prepared according to all the rules and with a complete set of ingredients, is more suitable for a week-long dinner if you do not cook it too quickly, with a little too much, and avoid preparing the natural malt.

Bagato gydny Kukharyv does not catch the same to the Soliantsi Katoltsi, Ale Zh Mi, people Rosiyani, Rosyumi, Shcho without Cardy in the soup nіkudi iv, cam, Viishov Zvo, Pivgodini I Znov Golodny.

What products are needed for the classic hodgepodge:

add any meat of your choice, pork, veal or lamb, or avocado with a brain stem;
200g each of boiled, smoked cowbass and loin;
5 medium potatoes;
great cibulina;
great carrot;
popsicles of tomato mouth;
a couple of pickled orgirs;
a heaping tablespoon of olives;
greens – a bunch of parsley and basil;
lemon;
Roslynna Oliya a couple of tablespoons;
sour cream, homemade bagzhano.

How to prepare the classic hodgepodge of collected meat at home:

Cook the meat broth in three liters of water for at least three years, over a small flame, closing the lid after boiling and removing the foam, so that the broth becomes clear, a third of the water gradually boils.
Clean the potatoes and cut them into cubes, remove the meat from the broth and place it on a plate on the side, add the potatoes into the broth and increase the heating intensity.
Using a small amount of vegetable oil, coat the chicken trouts and the loin and place in a saucepan.
Sauté in a frying pan the finely chopped chicken until golden brown, add the grated carrots, brush, add the chopped cucumbers and tomato paste. Pour half a bottle of cucumber pickle into the frying pan and half a jar of olives, simmer for 15 minutes over low heat and add the brine mixture to the pan.
Next, cut the meat into small cubes, cut the olives into circles, and chop the greens into pieces and place them in a saucepan. Two minutes after boiling, add salt to taste and pepper. Let the fire simmer and tightly cover it with a lid, let it brew.
Pour into plates, adding a squeeze of lemon and a spoonful of sour cream into the skin.

Delicious!

Mixed meat solyanka with kovbas - a traditional pork recipe

A very tasty recipe, this hodgepodge can be prepared for dinner after a hard day’s work. It looks delicious, appetizing and delicious!

Ingredients:

boiled kovbaska 200g;
Misliwski sausages or smoked kovbasa 300g;
potatoes 5 pieces;
one carrot;
one cibulin;
pickled cucumbers 3 pieces;
a tablespoon of tomato paste;
a hundred-gram jar of olives;
a splint of thin slices of lemon;
a couple of tablespoons of olive oil;
salt and spices for relish;
sour cream.

Recipe:

We pour three liters of water into a saucepan and put it on the stove.
Clean and cut into a small potato cube and place in boiling water.
In a frying pan, coat the sliced beef until golden brown, add grated carrots, lightly coat, add finely chopped cucumbers and tomato paste. It is stirred and visibly exposed to low heat.
Place the sauerkraut and sausages cut into strips into the pan, and after boiling, add the dressing from the pan.
The remaining olives are placed in the pan, cut into circles, the olives are poured and you can add cucumber.
Let the giblets boil, add salt and pepper. Let it sit under a tightly closed lid.
When serving, add a couple of squeezes of lemon and sour cream to a small plate. You can enjoy freshly chopped herbs.

Delicious and brown!

Incredibly delicious recipes - you'll enjoy them:

Vegetable stew - 10 recipes with zucchini, potatoes, meat, eggplant

This is no longer a soup, but a completely independent meat dish, or, more precisely, cowbass, which can be served as a lunch to a friend. And if you add more mashed potatoes, then the meal will go off to glory!

sauerkraut pivkilo;
head of the tsibula ripchasti;
5 sausages;
pickled cucumber;
a couple of cloves of chasnik;
tablespoon cucru;
a heaping tablespoon of tomato paste;
Oliya roslinna 3-4 tablespoons.

Preparation:

Coat the tsibul in a deep frying pan, cut into cubes until golden brown.
Place in a frying pan, wash and rinse the sauerkraut and brush with the sauerkraut.
Add the tomato and cucumber, pour in a glass of water and simmer on low heat for 15 minutes.
Add sausages, cut into circles, zuccor, pepper and chopped chasnik, mix and cover tightly with a lid.
Turn the stove on for a few minutes and set the dates.

Delicious!

I’ll say it straight away and honestly - in my opinion, a multicooker is only suitable for preparing our own hodgepodge, but if there is no classic stove in the cabin, well, it’s acceptable for students to have a small house. Because you have to fuss with preparing the broth, which will need to be soaked in a hot bowl to fill the multicooker for preparing the lubricant, pour and strain - in a healthy heart you will not be satisfied with the master! The axis did not work out in Swedish style!

Products:

potatoes 5 medium pieces;
one cibulin;
one carrot;
100 g capers;
smoked brisket 200 g;
boiled kovbasa 200g;
bouillon cube;
two tablespoons of tomato paste;
a bunch of greenery - everything you love;
bay leaf,
lemon;
sour cream;
a couple of spoons of olive oil;
salt and pepper and spices for relish.

Cooking method:

Turn on the grease mode for 15 rolls and place the products in the multicooker bowl one after another in this order, allowing them to be greased for an hour and do not forget to stir - cut into small cubes, grated carrots, finely chopped vegetables ki, brisket cut into strips and cowbass.
With such a mature blackness, the lubrication regime is bound to end. Place chopped potatoes into a bowl. Pour one or two liters of sprinkling from the teapot. Turn down the extinguishing mode for 40-50 minutes.
Pour the dilutions into a bottle of hot water into the tomato and bouillon cube.
10 minutes before the end of the cooking, add the greens, salt, pepper, and toss in the bay leaves.

Place a squeeze of lemon and sour cream in a bowl when serving. Delicious!

An easy version of solyanka, since the trigger is much easier to get into the hook - you can cook the snail! We won’t bother frying, just let the soup go down.

fillet of one chicken breast;
200g each of boiled and smoked cowbass;
cibulina is large alone;
pickled cucumbers;
5 pieces of potatoes;
a bunch of greenery;
a small jar of olives without a brush;
lemon;
sour cream;
Salt and pepper for the relish.

Preparation:

Place a saucepan with two liters of water on the fire, and after boiling, lower the chicken fillet and cut it into small pieces.
After 10-15 minutes, we start diced potatoes.
After another 15 minutes, we start everything else - the tsibul, cut into cubes, the kowbasa - even into cubes, the crushed cucumber and olives. Cook the giblets and add greens, finely chopped, salt and pepper.
We shake the stove and let it brew.
Add lemon and sour cream to the plate to taste.

Delicious!

Classic solyanka zbirna meat - recipe with mushrooms, cabbage and cowbass

The crispy and delicious flavor is now ready, now ready for preparing the sprouts.

400 g smoked cowbass;
200 g boiled mushrooms;
300 g cabbage, fresh or pickled;
cibulin;
carrot;
5 potatoes;
great tomato;
three cloves to the chasnik;
Oliya roslinna for lubricating;
pepper and salt for relish.

Preparation:

We will cook it in a cauldron or a large, deep roasting pan.
We pour in a little olive oil and put it on the fire.
We coat the tsibul and finely chop the chasnik until golden brown.
Add grated carrots and mushrooms and lightly coat.
Pour in two liters of water and add potatoes, cut into cubes.
After boiling, cook 15 khvilins on low heat and add cabbage with finely chopped cucumbers, cowbass, cut into small strips.
After about an hour, add salt and pepper for relish and moisten the stove, let it brew for an hour.
At the plate for the eggplants you get chopped greens, lemon and sour cream.

Delicious!

The most delicious classic solyanka with nirki - a recipe for making it with cowbass, chicken, sausages and salted cucumbers

Everything is the same as in the recipe with chicken, just replace the chicken breast with vigor, first soak it in cold water, cook it and lightly grease it in a frying pan. Before speaking, you can choose either yalovichi or pork brunka.

Hodgepodge with nirki is most often loved by men; for women, the classic version of hodgepodge is the closest.

Moreover, the process of preparing such a soup is drawn out through the fact that it is necessary to soak the nirka head to remove all the smell. To do this, place the water in cold water and leave the skin for 2:00 until soaked.

The next day, you need to cut the nirki into segments and cook them 2-3 times - it will take about a year. Just be patient, because the solyanka with gingerbread is a completely different taste.

Ingredients:

700 grams of pork or yalovich brunettes;
3 liters of meat broth;
200 grams each of smoked chicken breast, sausages, smoked cowbass;
2 medium pickled cucumbers;
one carrot;
cibul ripchasta - 3 cibulini;
2 chasnik cloves;
100 g tomato paste;
3 bay leaves;
20 olives - a small jar;
lemon and sour cream;
salt, rich and chalked pepper - for relish.

Now let's start preparing:

You need to finely chop the cabbage and carrots and sauté.
Pour in tomato paste and simmer for 5-10 minutes.
Cut the pickles into cubes and add until greased.
The next step will be the preparation and collection of meat products. Coat the already soaked, boiled and finely chopped brownies.
Add to them the same shaky cowbass, brisket and sausages.
Bring the meat broth with laurel and allspice to a boil. Place the collected meat there. You can pour the rosemary juice into olives and oranges.
Boil for a few hours and add vegetable lubricant to the hodgepodge. Ready to cook.
Olives can be added directly to the plate, as not all members of the family like them.
For this reason, it is not a good idea to put lemon in a baking pan.

Video Solyanka meat with smoked ribs - delicious, affordable and delicious

And now a bonus for those who, having tasted my article, are absolutely delicious, better than in the restaurant, solyanka, a sweet meat soup with smoked meats:

Well, maybe it’s all today!

Who knows, solyanka with collected meat is like a peasant’s soup. So, it’s true that men love and love, but it’s not true - solyanka belongs to women.

Prepare this rich, varied soup and serve it to all your household. Today I am ready to indulge in such a deliciously meaty hodgepodge of various savory products - I can’t get enough...

It is important to note that among the first herbs, one of the most popular is solyanka. I just can't compare it with other soups. Aje tse is not just a soup. Let me tell you, this world of culinary mystique is like a symphony!

Meat solyanka is such a herb that you can serve it on the Holy Day, I won’t say anything about everyday life in the family. When you come out with a very tasty, hearty and, of course, aromatic soup, I will sing that salty soup is invariably a must for everyone - both adults and children. And yet there is nothing special in the prepared food. Of course, it has its own rules, little secrets and subtleties, but it’s not at all the kind of grass that would be so scary to tackle.

I don’t have any recipes for making classic pickled meat solyanka for you. And now I’ll tell you how I prepare it – the result of my photo recipes is one hundred percent perfect.

And so, let's get started!

Before you start looking at the recipes, you need to learn the rules. How to properly prepare meat solyanka at home, so that it does not go beyond the traditional version of such a savory and sievey soup cooked with both meat and fish broth, a smooth consistency, with a hot and sour taste with such relish and such a charming aroma.

The rules for preparing meat solyanka in the minds of your booth are generally accepted:

Tomato puree needs to be coated over low heat in a frying pan with vikory oil, coated with cibul to a red ore color.

Cybula is an essential ingredient of any kind of mixed meat, which is naturally cleaned on the cob, and then washed under water and washed. Do not leave the fish to soak in the water for a long hour and do not expose it to the wind, otherwise it will smell unpleasant.

Salted pickles from the mother’s mother have springy and thick pulp. If the skin has withered or become chewy, then it is best to remove it from the skins, and it will be removed.

The olive brushes must be removed, and the lemon and olive brushes must be placed directly into the hodgepodge.

To achieve greater richness and meatiness, you can roast meat ingredients such as mova, nirka, vim and heart.

To get the best results from the finished salt, you need to combine at least 4 different meat components, for example, you will see ingredients such as sausages, cowbass, and even sausages.

Now let's look at the shortest recipes for preparing this herb.

Recipe for selected meat and classic solyanka

This recipe was taken from a book on cooking by William Pokhlebkin, a cook like God, who already knew exactly how to properly prepare a classic hodgepodge. There is also no need to doubt - and as soon as you finish all the subtleties, then you will love this soup 100%.

Ingredients:

Broth - 3 liters
veal - 850 gr
smoked brisket - 200 gr
Myslivski cowbaski - 2 pcs.
sausages - 2 pcs
cibul ripchasta - 1 piece
tomatoes - 3 pcs.
chasnik - 3 cloves
Solonium kernel - 4 pcs.
capers - 30 gr
chili pepper - 1 piece
lemon - 1/2 piece
greens - a bunch.

Cooking method:

We prepare all the necessary products and proceed before cooking. We cut veal, brisket and cleaned tsibul with chasnik into small pieces. Let's grease everything at once in a frying pan on oil.

Capers and tomatoes are finely chopped. Pour into the pan and continue to simmer for another 3-5 minutes.

Place everything in the pan in a saucepan, cut the sausages and sausages and pour the whole mixture into the prepared broth. Place the saucepan on the stove and once the broth has boiled, reduce the heat to low and cook for 20 minutes.

2-3 minutes before the end of cooking, you need to add sliced lemon and add green soup.

The straw is ready, remove it from the stove, cover it with a lid and leave it to steep for five minutes, and then serve it to the table.

Recipe for solyanka with cowbass

This soup is truly marvelous with the aroma of cowbass, lemon, olives and seasoned herbs.

Ingredients:

Water - 3 liters
smoked cowbass - 200 gr
Varena kovbasa - 150 gr
Solonium kernel - 2 pcs.
potatoes - 4 pcs.
cibul ripchasta - 1 piece
olives without brushes - 10 pcs
peppercorns - 4 -5 pcs
salt, pepper and herbs - for relish.

Cooking method:

1. Mash the potatoes, peel them and cut them into cubes. Pour three liters of water into a saucepan, bring to a boil, add chopped potatoes into it.

2. In a frying pan, coat the tomatoes with medium slices, the cibul into squashes, the cabbage into strips and the cucumbers into small cubes.

4. Before serving, pour the soup into bowls and add a squeeze of lemon to the skin.

Solyanka with sausages

An excellent recipe for making solyanka with sausages because the meat in it is very rich. I have pork, chicken, sausages and especially cowbass... In a word, the dish looked even better!

Ingredients:

Smoked chicken okist - 200 gr
pork on a brush - 400 gr
sausages - 200 gr
smoked kovbasa - 100 gr
Salted cucumbers - 2 pcs.
potatoes - 2 pcs.
cibulin - 1 piece
tomato paste - 4 tbsp. spoons
olives - 8 pcs
spices - for relish
lemon - 1/2 pcs.

Cooking method:

We boil the broth from the meat onto the brushes. Mine, clean, cut the potatoes into strips and throw into the broth.

Cleanly, finely chop the fillet and coat it in a frying pan until golden brown.

The cucumbers are cut into small pieces and thrown into a saucepan with potatoes that are already cooked.

Cut the chicken meat from the steak into strips, cowbass and sausages and transfer to a saucepan.

Add tomato paste, squeezes of lemon, olives and the necessary spices, such as salt, pepper and herbs, or you can add them at your own discretion.

Simmer five pieces of bread over low heat, then remove from the stove.

The soup is ready.

Delicious!!!

Ogirks are a favorite culture of most city dwellers, so the stink grows in our sheep beds everywhere. However, it is often the case that unsatisfied summer residents have a lot of nutrition due to their growing nature and, first of all, to the open soil. The truth is that cucumbers are even thermophilic plants, and the agricultural technology of this crop in zones of moderate climate has its own peculiarities. Everything you need to know about the growth of soil in open soil can be found in this article.

Regardless of the popularity of the popular nickname “dance palm”, it is very difficult to confuse the common dance palm tree with its relatives. Fresh indoor velvet and add rare algae, hyophorba - from the largest palm trees. Vona became famous not only for her special dance, but also for her unforgivable character. It is no more difficult to spot the hyophorbe of nitrochi than even the most common indoor palm trees. You just have to choose.

A warm salad with funchose, cowberry and mushrooms is the most delicious herb for lazy people. Funchoza - rice or glass lokshina - is one of the simplest prepared among its pasta relatives. I'm going to fill the lokshina with enough dill and add a little bit of hull, then add water. Funchoza does not stick, and there is no need to water it with olive oil. Cut the long lokshina raj with scissors into smaller fragments, so as not to inadvertently seal the entire portion of the lokshina in one sitting.

Of course, many of you have tasted this plant, at least as a component of some cosmetic or grub products. It “disguises itself” under various names: “zizyphus”, “unabi”, “jujuba”, “Chinese phoenix”, but all the same. This is the name for the culture that has long been felt in China, and they felt it as a plant. From China it was brought to the edges of the Mediterranean, and jujube began to slowly spread throughout the world.

Herbal troubles in the ornamental garden are always related to the need to more productively harvest the skin's hair. This month we plant seedlings of flowers and begin to prepare for the season. Never forget about chagarniks, nor about lianas, nor about trees. Due to the imbalance of the monthly calendar of this month, decorative plants are best planted on the cob and in the middle of the grass. If the weather never allows you to follow the recommendation.

Do people now move to the countryside and buy dachas? For a variety of reasons, of course - practical and material. Still, the main idea is to be close to nature. The long summer season has already begun, a lot of work in the garden and city is watching us. This is the material we want to remind you and yourself - in order for the work to be a joy, you need to remember to pay attention. And what could be better for repairs in the fresh air? There are no more repairs to be made in a patched-up little patch of hairy garden.

Grass does not bring more warmth, and it is not less possible to grow warm-loving plants into the beds. This month they begin to transfer rose gardens into the soil, and the crops reach their peak. During planting and new crops, it is important not to forget about other important activities. It’s not just the beds that will need more attention, but also the growing plants in greenhouses and the seedlings, which will begin to be actively harvested this month. It is important to carefully formulate the lines.

Pie for Great Day - a homemade recipe for a simple sponge cake filled with peas, candied fruits, figs, rodzinki and other relishes. The icing is white, like decorating a cake, made with white chocolate and topping butter, it won’t crack, and tastes like chocolate cream! Since you don’t have enough time to tinker with the yeast dough, you can prepare this simple Christmas Eve cake for the Great Day. I think such a clumsy recipe would be perfect for any home pastry chef.

Chebrets or thyme? Or maybe thyme or Bogorodska herb? Yak right? And it is correct, in different ways, even under these names to “pass” one and the same tree, more precisely, one row of trees from the Yasnotkov family. Of course, even without other popular names, associated with the amazing power of this supernatant, one can see a large number of aromatic speeches. This article has information about the cultivation of thyme and its cultivation in garden design and cooking.

The love of Saintpaulia is not only due to its special appearance, but also to its very specific character. The growth of this plant hardly resembles the classical approach to indoor crops. And the relatives of the Usambar violets from among the Gesnerians require another approach. Watering is often called a “wonderful” point in caring for violets, as it gives preference to non-standard watering over the classical method. If you change the approach, you will end up with good things.

Savoy cabbage gratin is a vegetarian recipe for a savory and cinnamon-based herb without meat that can be cooked into a paste, since the products of the cooking process are not cooked when it is prepared. Savoy cabbage is a close relative of white cabbage, but it will overtake the “relative” for savory berries, which will prevent this vegetable from ever going away. If for some reason you don’t enjoy soy milk, replace it with plain water.

Currently, breeders have created over 2,000 varieties of garden sorrel. This is what we call “half-nice”. The Sadova sounica is a descendant of the hybridization of the Chilean and Virginia sounits. Breeders are not eager to give us new varieties of this berry. Selection is aimed at selecting not only fruit-bearing, disease-resistant and unhealthy varieties, but also high-savoury fruits and transportability.

Brown, flamboyant, unshakable and simple, the well-felt black-shaved hair is irreplaceable. Long ago, flower beds and classic flower beds moved to original compositions, decorating the beds and potters. With their easily identifiable yellow-orange-brown infusions and even more unique aromas, today’s editions embrace their diversity. First of all, among the black-shaved trees there are both tall and miniature heights.

The system for the protection of fruit and berry plantings is based on the most important pesticides. However, since in the protection of plant pesticides can be applied throughout almost the entire growing season according to the definition of a skin preparation, then in the protection of berry crops they can be vicorized until the stage of the flower cob darkness and after the harvest I give birth. In connection with this there is nutrition, and the drugs are allowed to congeal during this period to suppress pathogens and pathogens.

The first thing to do is to have a diet every day. A light broth or a fine fumé, or a hot sauce is needed for a full-fledged work. And you know that you give priority to salads and pasta, and there is a culinary masterpiece that will become your favorite - solyanka soup. Based on historical facts, it is popular among Russian villagers, it is boiled not only in water, but with brine - cucumber or sauerkraut. Most of the villagers did not share their wealth; everything that was in the cabin was mixed at the boiler: trimmings of meat, mushrooms, preserves and fresh vegetables. The result was a rich and thick soup. That’s what it was called before – “village”.

Strava allows for freedom in storage and different methods of preparation, but still has a cob base. Let's finish with this recipe for hodgepodge.

What ingredients are needed?

Required products and proportions:

Three liters of water;
Meat yaloviche (600 gr);
Smoked meats (300 g. Bazhano pork ribs);
Shinka is low-fat (200 g);
Smoked cowbass (200 g);
Cucumbers, marinated and pickled salts (4 pieces, medium size);
100 g. Maslin (Can be replaced with olives);
Cybula ripchasta (2 heads);
Bay leaf (one or two);
Tomato paste (2 tablespoons);
Roslinna oliya (2 tablespoons, sonyashnikova or olive, for bazhannyam);
Oliya Vershkova (1 st. lodge);
Lemon (one);
Parsley;
Black pepper, whole (five peas each).

The cooks add another non-essential seasoning to the prepared hodgepodge - capers. This brunki kvitiv bush is growing in Cyprus. They are marinated, eaten as a stand-alone appetizer and added to a variety of herbs and sauces as an exotic spice.

Capers have a very specific, irreplaceable flavor – sour-salted, hot and tart. It’s clear that the national recipe for meat solyanka with overseas herbs is unlikely to be mixed, unless you don’t have enough of them, it’s not very good – there’s an infused note to decorate the savory bouquet.

The recipe for solyanka soup does not for nothing convey such a richness of meat, and you can eat cowhide and pork (three hundred grams each) at the same time. If you have a good brush, the broth will come out so soft and thick. It needs to be cooked for at least two years.

Another important detail - you need to prepare the soup in a container with thick walls, so it will turn out to be stewed, which greatly enhances the acidity of the taste. If you replace a metal saucepan with a ceramic pot and do not cook, but simmer, then the result is guaranteed to be a culinary masterpiece.

Bitter preparation process

You start preparing the mixed meat solyanka from the fumé itself (that’s what professional cooks call a meaty, thick, concentrated broth). Place the raw meat in a saucepan with thick walls, fill it with cold water and put it on gas. During the cooking process, foam is removed. Some gentlemen practice a different method - putting meat in a crock. This way there will be less scale to clean up.

After two years, add pepper, bay leaf, whole cibulin head (peeled), salt. Fifteen to twenty more quills are left on the fire. Once off the stove, remove the meat, cool it and cut it into thin strips. Products that are lost should be removed just like that. Serve the cibulin, strain the broth thoroughly.

After cutting the pickled cucumbers, pour in the prepared broth and simmer over low heat for seven minutes. So the hodgepodge of meat is just like that with a special, sour-sweet taste.

Other cibulin needs to be cleaned, coarsely chopped and sautéed in a little butter. In an hour - hvilini zo three. Then add tomato paste to the lubricant, pepper, salt, simmer some more and then transfer to the broth.

After removing the soup from the stove, let it brew. For ten minutes, do not let it cool down, then “steam” it, adding all the flavors of seasoning and ingredients. If you were planning on adding capers, then it’s time to start earning money.

Before serving the hodgepodge, place a squeeze of lemon, a spoonful of sour cream and a splinter of parsley leaves in a bowl. Salted meat solyanka is ready!

Other savory solyanka recipes

In addition to the classic solyanka recipe, it is based on other savory recipes. Basically, stinks are modified by a set of ingredients that are combined. We would like to present the most delicious solyanka recipes, which will delight you with its wonderful relish.

Homemade hodgepodge with potatoes

And gentlemen, who do not like soup without vegetables, they deserve solyanka with potatoes. She has a relish for changing a little, leaving skin fragments for a new component to add its own note to the bouquet. You will get enough calories, thanks to the fact that the grass is so rich.

For this option you need the same set of products as for the recipe for classic hodgepodge plus potatoes. The preparation scheme does not change radically.. Cut the potatoes into strips and add them to the broth after lubricating them with pulp after a couple of quills. Then add the olives and stop everyone from having to sit outside for another quarter of a year. Lemon can be added a little before removing from the fire, or it can be added directly to the plate.

It’s also easy to taste classic hodgepodge with cabbage.

Solyanka with fresh cabbage

For this hodgepodge you will need:

800 g of meat on a brush (pork or cowhide);
1 kg cabbage;
1 carrot;
1 cibulin;
1 tomato;
1 tbsp. spoon of tomato paste;
2 chasnik cloves;
Bay leaf, salt, pepper;
2 salted olives.

How to prepare:

Acting gentlemen include cucumbers with raspberries, and then end up with borscht or stew, and not solyanka with cabbage.

If there is no time to work the broth like in the classic version, then simply simmer the finely chopped meat under a tightly closed lid.

While you're tired, let's take care of the vegetables. Once you have shredded the carrots and cypress, brush them and add them to the meat, don’t let them “steam” at once.

Remove the skin from the tomato, soften it into a porridge, mix it with tomato paste, sprinkle with spices, dilute with water and put on low heat. Once it boils, put in the salted cucumbers (cut into strips) and a couple of bay leaves (remove them after five minutes).

If the cabbage has been sitting since summer, it is best to cut it thinner. If it is pumped from the garden bed, it can be large. Coat lightly with the meat and drop the sumish directly into the sauce while it is simmering. Follow until the dish is juicy. Bite it thinly and you will get soup. Thicker - friend. Sour cream and greens - for the sour cream.

Here we outline the ingredients from the classic recipe, expand with sauerkraut (sauerkraut) and bell pepper (one).

While the fumée is preparing, pour water (you can use fresh broth) over the cabbage and simmer under a closed lid (forty minutes).

Frying is done traditionally - the vegetables are chopped and coated in olive oil. Then simmer the shredded pickled cucumbers, pour tomato sauce diluted with water 50/50 over the beast.

After removing the boiled meat and letting the broth cool, put the cabbage in a saucepan and turn it over to the fire. As soon as it boils, add the soup with the prepared sauce, spices until it tastes good and simmer it on the stove for another ten minutes. After making sure that you can “go”, the dates will stand for a quarter of a year.

Solyanka with mushrooms has a completely different aroma – the herb is light and contains fewer calories. Give the wood for the new need to stock it up at the back - by boiling it in front or soaking it overnight in the water. Meat is included in the grocery list, and meat is excluded. Take three hundred grams of fresh mushrooms (champignons, honey mushrooms or any other) and fifty grams of dry white mushrooms.

The action plan is as follows:

We cook the mushrooms (for a long time, repeat again, no matter how long the stench has lain by the water).
We pass the cibul until insight.
Add carrots to the tsibula and coat them.
Sprinkle with sauce or ketchup, pour the mushroom broth into the frying pan and pour on the stove for five minutes.
At the sumish, we throw in the vegetables, all at once painfully for about ten minutes, stirring.
Mushrooms should be coated with the sauce and then added to the sauce.
Pour the hot liquid into the mix, don’t forget about the spices.
We put the olives there and remove the pan from the fire in a quarter of a year.
We decorate the greenery with a slice of lemon.

A fragrant, blue soup, with a unique mushroom spirit of cooking!

How can you prepare hodgepodge shvidko

How to prepare hodgepodge? Add fresh meat from the list and add smoked meats. The broth will be no less rich and flavorful. Golovne, don’t save, buy expensive and clear natural reserves.

Recipe for solyanka with cowbass

The recipe for solyanka with cowbass does not need to be too harsh; instead of smoked vegetables, you can use sausages, shredded vegetables, etc. The set of spices can be selected according to your preferences; marinated or pickled fruits play a significant role.

Place the proportions of ingredients in a bowl. The list is as follows: cowbass (shred, sausages, smoked meat or ribs), potatoes (for eggplant), carrots, ketchup, tomato, tsibulya, olives, cucumbers, lemon, greens.

One rule is to combine hodgepodge with cowbass in the correct sequence to preserve richness and flavor.

While the water in the saucepan is boiling, cut the vegetables (including cucumbers) and meat into thin slices.

Place the cabbage on the frying pan (or whatever else you have), then throw the vegetables in there and grease everything over low heat, stirring. Pour ketchup and a small amount of dill through a small amount of pineapple and leave under the lid for another ten hours.

Place the potatoes in the boiling water and let them cook for a bit. Then transfer the dressing, vegetables and olives. Harvest in three weeks - the grass will be harvested, harvested and harvested.

Modern kitchen appliances allow you to speed up the process of culinary creativity as much as possible, as we are talking about a rich 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. Do you want to cook with cowbass and smoked ribs? Here is the main secret of the process technology.

Since you wanted to make a hodgepodge of meat broth, I want to make you angry with a portion. Boil the beef meat for 15 minutes, rinse it, add new water and return it to the multicooker for at least a year. At this time, prepare the mixture of ingredients. Then pour everything into the prepared broth and set the boil mode to five. Place the lemon as you open the lid. Or just in portions.

If you have chosen smoked meats or cowbass in the base, first place the multicooker bowl to grease them. Step by step, bring the carrots and tsibula to them. Tomato sauce or porridge with fresh tomatoes. The list includes potatoes - and fry the oil until greased. Ale in the rest of the world.

Pour chilled sprinkling over this mixture and start the multicooker “simmer” mode on the first day. After the signal, open the multicooker and put in the leftover spices and olives. We launch the same mode for ten minutes. That's it, the process is completed. Pour the solyanka into plates, not forgetting the greens and lemon.

How can you recognize grass?

Don't be afraid to experiment with this soup recipe. There are a number of rules, such as not allowing it to be changed into anything else. And within this framework, you can safely find your unique combination of aromas. Save the cucumbers (sweetened brine is allowed) as a viscosity component, and a number of types of meat (cowbass, smoked meats) have a viscosity. Do not turn off the olive oil and lemon.

The most democratic of all possible variations is homemade hodgepodge. Here is a recipe using quassole (boil the beans yourself or buy canned ones). Potatoes - as needed. Other products – standard set.

Meat and vegetables must be sautéed thoroughly. In the meat broth, add potatoes using first blackberries and boil for five minutes. Then we put in the vegetable oil, into the remaining pot - kvass, cucumbers and olives. Lemon, herbs and sour cream - a portion of each is sprinkled.

If you have never made hodgepodge before, just follow our descriptions and everything will turn out just fine. Having mastered the basics of this Asian complex culinary masterpiece, you may find your own, exclusive version.