Solyanka (another name of the village) is one of the most popular dishes of Russian cuisine, a thick spicy soup of a filling type with a sour-salty-sharp taste. Solyanka is prepared on a strong rich broth meat, fish or mushroom. The composition can include products such as different types of meat and various sausages, pickles , mushrooms, cabbage, and some other products. In the hodgepodge, spices and a variety of herbs are always present.
How best to prepare a hodgepodge of fresh or sauerkraut is an open question, because both are good, only the tints of taste are different.
Salsola from cabbage with meat, mushrooms and olives
Ingredients:
- pork brisket or bacon - 200 g;
- onion - 1 pc .;
- chicken hearts - 300 g;
- cabbage, fresh or sour - 300 g;
- salted cucumber - 3 pcs., strong, small;
- madera or sherry - 30 ml;
- mushrooms fresh white or mushrooms of medium size - 5-8 pcs .;
- olives without pits - 15 pcs .;
- tomato paste - 2 tbsp. spoons;
- garlic - 3 cloves;
- pepper red hot and other dry spices;
- Fresh greens are different;
- lemon.
Preparation
Each chicken heart is cut in half, cleaned and washed. We cook with a laurel and bell pepper.
Cut off the brisket or bacon greasy part, cut into small cubes as cracklings and simmer in the frying pan fat. Fry the finely chopped onion and the rest of the bacon (also cut into). Add the mushrooms, cut relatively large, pour Madera and fumble for 20 minutes, closing the lid.
Cabbage or shinkuem or washed with water and thrown to a colander, if sour.
In a saucepan with hearts and broth we put cabbage, sliced pickles, olives (circles) and onion-meat-mushroom mixture from the frying pan. Cook on low heat for another 20 minutes, then add tomato paste, turn off the fire, lay chopped greens.
We pour out the hodgepodge into a serving bowl, put it along a lemon slice, season with garlic and red pepper, and serve sour cream separately. To the hodgepodge you can serve a strong unsweetened wine, bitter or berry tinctures.
Another approach is well known to the preparation of the saltwort.
Skilful and vigorous canned, prepare for the winter vegetable mix of cabbage and tomatoes, from which it is convenient to quickly make a hodgepodge.
Solyanka from cabbage and tomatoes for the winter
Ingredients:
- Fresh mushrooms - 1 kg;
- fresh cabbage - 2 kg;
- carrots - 1 kg;
- tomatoes - 1,5 kg;
- sweet pepper - 1 kg;
- onion - 1 kg;
- hot red pepper fresh - 1 pc .;
- vegetable oil;
- salt - 1-2 tbsp. spoons;
- vinegar 5-9% - 1 tbsp. spoon per 1 liter jar;
Preparation
Mushrooms soaked in cold water, then washed in salted cold water and thrown to a colander.
Shinkuyu cabbage, salted and actively mnem hands in a separate working capacity, to let the juice.
Tomatoes, as well as peeled sweet and hot peppers let's go through a meat grinder or grind it with a combine harvester.
Peeled carrots finely chopped, in the same way and onions.
In a large saucepan, we warm up the oil (it should be a lot, we do not regret it), we pass the onions and carrots, then we lay the mushrooms. Stew for at least 15 minutes. Add cabbage, if you need more oil, tomato-pepper mixture. Solim to taste. We mix it periodically to bring it to its fullest (20 minutes).
We spread the finished mixture on sterilized jars, add to each vinegar - 1 tbsp. spoon. We roll it up, turn it over and cover it with a blanket until it cools down.
In the cold period of the year such vitamin blanks will diversify your table. You can fill the soup-hodgepodge or use it as a ready-made cold vegetable dish.