Solyanka with smoked prunes gets an incredible aroma. The simplicity of making a hodgepodge in a multicooker will amaze and encourage the most inexperienced chefs to cook soup.
Prepare all the ingredients for the sausage, meat, potatoes and prunes hodgepodge. Wash and dry the meat, cook the broth from the beef on the bone. This can be done in advance. Peel the vegetables.
Turn on the “Fry” mode in a slow cooker for 30 minutes. Cut the onion into cubes and fry in 2 tablespoons of vegetable oil.
Cut the prunes into small cubes, put in a multicooker bowl and fry with onions until the latter is transparent.
Cut the sausage, smoked meat and boiled beef into equal sized cubes.
Transfer the meat to the multicooker bowl, fry for 5 minutes along with the onions and prunes.
Cut the pickled (pickled) cucumbers into cubes and add to the meat. Fry together for another 5-7 minutes.
Transfer the tomato paste to a bowl, salt and pepper the future hodgepodge to taste. Keep in mind that salt is found in both cooked meat and cucumbers. Fry for another 5-7 minutes until the end of the mode.
After the beep, place the diced potatoes in the bowl and add 2 liters of beef stock.
Boil or simmer the hodgepodge with potatoes on the “Cooking” (with the lid open) or “Stew” (with the lid closed) mode for 40 minutes. I like stewing more, then the hodgepodge in a multicooker becomes richer and more fragrant, but at the same time retains transparency. Finally, add chopped garlic and herbs.
Let the prune hodgepodge steep, then pour the hodgepodge into a serving plate, put a circle of lemon and several different olives.
Serve hot solyanka with sausage, potatoes and prunes.
Ingredients
Print Recipe
Pin Recipe