Solyanka

Prefabricated meat hodgepodge is a very rich soup based on several types of ready-made meat and pickles. Than the meat hodgepodge is good, that you can cook it quickly. Solyanka is a meat and high-calorie soup. Most of my acquaintances men respect the hodgepodge very much. By the way, I heard them complaining that they stopped cooking hodgepodge at home …

Ingredients

Directions

We take out of the freezer the coveted package with meat pieces for hodgepodge and choose.
In addition to our piece of baked lamb roll, we chose: a piece of boiled turkey sausage, a piece of boiled lamb lung, a piece of lightly smoked horse meat roll (horse malfunction itself), a small piece of dry smoked sausage.
Meat – absolutely any. At least from some sausages, at least only from boiled meat. The meat solyanka is so interesting that it is never the same. Now this combination of meat is my choice.
There are many ways to cut meat for hodgepodge. I suggest the simplest one – straws.
Peel and cut one large onion into small pieces. Peel pickled cucumbers and grind them into strips. Two tablespoons of tomato paste are enough for such a volume. The paste and color will give a beautiful, and add sourness to the hodgepodge.
Pour cold chicken bone broth into a saucepan.
A lemon, a branch of green celery and a small bag of green olives are left behind the scenes (pictured).
Now the spices. Spices in a hodgepodge are important. Let’s take: the traditional grains of cilantro and cumin, paprika, red hot peppers, pounded dry purple basil, a pea of allspice. Pound everything in a mortar one by one.
Another bay leaf.
Put a pot of cold broth on the stove. Add spices. Turn on the hotplate under the pan in the “slightly above average” setting. About 4 (out of 6).
While the broth is warming up with spices, prepare the meat. We process meat strips without oil (in a suitable frying pan). Moreover, we still have to fry the onions in oil.
We also heat the pan in the “above average” mode for half a minute or a minute.
Let’s check its readiness – we throw a piece of meat. Hisses? So we send all the meat and stir vigorously. In any case, there is enough fat in sausages. We will use it. Does it stick a little? Stir. Judging by the sound, there is already fat in the pan – it has melted out of the meat.
As soon as the meat darkens, transfer it from the pan to a bowl.
Add some oil to the pan. Let’s warm it up. Check the readiness with a slice of onion. Hisses? We send all the onions to the pan. Stir occasionally, fry until transparent and light yellow. Pass over medium heat. This is good for a bow. Is the bow ready? Then put it in a bowl of meat.
Reduce the power of the hotplate under the pan to a minimum. Put tomato paste in the remaining oil. Let’s increase the fire a little, and stir the pasta constantly. Otherwise it will stick to the bottom very quickly. Already sticking? Nothing, stir it so that it warms up all over. Does the paste get dark? Then pour boiled water into a frying pan with paste and stir until smooth. Bring to a light boil.
Pour the fried pasta solution into a saucepan with broth. The pan was practically clean after adding water. We wipe it with a napkin and return it to the burner.
Let’s check if the broth is boiling. Is it boiling? As soon as it boils, reduce the power of the burner to a minimum. We look at him.
Now add the chopped pickles into the empty pan. The power of the burner is medium. Stir sometimes. The cucumber straws provide abundant juice, so the cucumbers do not stick. Let’s evaporate most of the water. But do not overdry the cucumbers. Our straws will now become denser and more elastic. Do you already have such a case? That’s it, turn off the pan.
So, the broth has boiled. He warmed up with spices. We added tomato paste heated in oil to it.
And we have prepared separately: a mixture of fried meat, sautéed onions and stewed cucumbers. Let’s add all this to the stock pot. We will increase the power of the burner, bring it to a light boil. Reduce heat to low.
We also add a little bit of sugar to the broth. For balance. It will be tastier. And pour the pickle from under cucumbers, 50 milliliters into a saucepan. And yet, there is some pickle in the bag with olives. We will also pour it into a saucepan.
Stir the hodgepodge. Let’s try salt. “For salt” should be tasted in a cooled state. Hot can play a bad joke and deceive the taste. Can I add salt? Add a quarter teaspoon and try again.
Close the pan with a lid and simmer the hodgepodge over low heat for 10 minutes.
Until the broth comes to readiness, cut olives into rings. Cut off half a lemon, peel it. Cut the lemon into thinnest half rings. So that they can be seen through. Both lemon slices and olives will be added directly to the hodgepodge.
Cut the garlic clove very finely. We will also serve separately. We will serve the katyk in portions. Each in a bowl separately. Cool katyk goes well with hot dense hodgepodge.
And we will also cut a sprig of celery as small as possible – we will serve it in a bowl, we will sprinkle it with a hodgepodge.
10 minutes have passed? Turn off the stove. While we are setting the table, let the hodgepodge stand under a tightly closed lid. It will be tastier.

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Solyanka

Ingredients

Directions

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