Classic Meat Solyanka, Recipe With Photo

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Classic Meat Solyanka, Recipe With Photo
Classic Meat Solyanka, Recipe With Photo

Video: Classic Meat Solyanka, Recipe With Photo

Video: Classic Meat Solyanka, Recipe With Photo
Video: Classic meat solyanka. Recipe! 2023, May


Beef on the bone - 500 g

Pickled cucumbers - 5-6 pcs.

Bulb onions - 2 pcs.

Breast - 150 g

Milk sausages - 150 g

Ham - 150 g

Tomato paste - 2 tablespoons

Salt - 1 tsp

Pepper - on the tip of a knife

Vegetable oil - 1 tbsp.

Bay leaf - 2 pcs.

Peppercorns - 3 pcs.

Lemon - before serving

  • 69 kcal
  • 2 hours
  • 2 hours
  • B: 5.07
  • W: 5.07
  • Y: 0.96

Photo of the finished dish

Step by step recipe with photo

There are a lot of recipes for meat hodgepodge, they all differ from each other, and everyone has a right to exist. But sometimes it becomes interesting: what is the method of making a real hodgepodge?

To prepare the classic meat hodgepodge, we will prepare the necessary ingredients. There are a lot of them, so in order not to miss anything, it is better to put everything together at once.

We wash a piece of beef on the bone and set to cook, we also add the peeled and washed onion to the water. Cook for 60 minutes. Cut the smoked meats into strips, slices - as convenient.

Cut sour or pickled cucumbers into cubes or strips, save the brine - it will be useful for broth.

Onions need to be peeled, rinsed and chopped not very finely.

Add bay leaf, peppercorns and salt to the beef broth 20 minutes before the end of cooking, stir. After 20 minutes, we take out the meat from the broth, take out the onion and discard it. Strain the broth and put back on low heat.

Separate the beef meat from the bone and cut into small pieces, send it to the broth. Simmer the cucumbers in a frying pan with butter for 10 minutes, and then transfer them to the broth with brine.

Saute the onions for 3-4 minutes, add the tomato paste. Stir and simmer for another 2 minutes. We transfer to broth, put smoked meats in the same place. Stir and cook for another 20 minutes.

After the hodgepodge is cooked, it is better to let it brew for 15 minutes. And the classic meat hodgepodge is ready.

Before serving, put sour cream in each plate, a slice or two lemons, capers or olives if desired. You can also add fresh herbs.

Tomato soups tend to become tastier on the second day; hodgepodge also refers to such soups. Enjoy your meal!

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