Solyanka from smoked chicken

Solyanka (or peasant village) is a popular dish, a tasty and hearty soup of mixed type on strong broth (there are meat, fish and mushroom soup). Usually a meat solianku is prepared from different meat products, meat of different animals and birds and meat smoked products.

Tell you how to make a hodgepodge of smoked chicken. Carefully choose smoked chicken (or its individual parts). At present, many unscrupulous producers do not smoke a chicken, as is normal technology: smoke from fruit filings and chips, and boil in so-called liquid smoke. Such a product, if it is rubbed, is fouled yellow and has a lighter, unnatural shade. Correctly smoked chicken is more of a brownish-golden hue. So it's better to choose the products of proven manufacturers.

Recipe for a homemade salad with smoked chicken and sausage

Ingredients:

• chicken smoked (leg, back) - about 400 g;
• all for broth (1 onion, laurushka, gvozdichka, bell pepper);
• sausage (for example, "Krakow" or "Braunschweig") - about 300 g;
• potatoes - 3-4 pieces;
• eggs of chicken - 2 pieces;
• olives without pits - 20 pcs .;
• garlic - 2 cloves;
• mushrooms marinated or salted any - about 200 g;
• fresh fresh herbs (onion, parsley, dill, coriander, etc.);
• sour cream;
• hot red pepper;
• lemon.

Preparation

Separately boil the potatoes in the "uniform" and hard-boiled eggs. Cool and clean. Cut each potato and each egg into 8 pieces.

Cut the meat of the smoked chicken from the pits, not much trying. We cut it into small pieces. Weld a small amount of broth from the bones with the remains of meat (in broth we add everything necessary, see the list of ingredients). Slightly adhere, cool and strain into a clean pan.

Sausage slices randomly, as you like. Olives are also better cut into circles, however, whatever you want, you can put it entirely.

Now put deep plates and lay out in each slice of potatoes and boiled eggs, mushrooms (they can also be cut), olives, pieces of meat and sausage. Add chopped greens and a slice of lemon. Fill with boiling broth. We wait for 5-8 minutes and add 1-2 tablespoons of sour cream, seasoned with red hot pepper and garlic. We serve as an aperitif bitter strong or berry tincture or, perhaps, a glass of table sherry.

You can make a hodgepodge of smoked chicken in a multivark. The cooking time, of course, will differ (see the instructions for the specific device). Cook all individually and collect in plates - so it will taste better.