Classical halophyte - this deliciously delicious and very fragrant soup, the main components of which are pickled cucumbers and meat. However, if you do not have in stock a piece of veal or beef, do not get upset! After all, the hodgepodge can be made from ordinary sausages, sausages, mushrooms or wursts. So, let's look at the classic soup recipes for you.
Recipe for the national team of meat meats
Ingredients:
- sausages, pickled mushrooms, boiled pork, ham, boiled meat - 400 g;
- bulb - 3 pieces;
- carrots - 2 pieces;
- water 3.5 liters;
- pickled cucumbers - 4 pcs .;
- tomato paste - 1 tbsp. a spoon;
- laurel leaf - 2 pcs .;
- sauerkraut - 100 g;
- olives - 10 pieces;
- capers - 10 pieces;
- lemon - 1 piece;
- green onion, dill, parsley;
- sour cream - for refueling;
- vegetable oil - 1 tbsp. a spoon.
Preparation
Let's deal with you, how to make a classic hodgepodge. Meat with a stone we put in a saucepan, we fill in with water. Add the peeled whole bulb and carrots. Cook the broth on a slow fire for 1.5 hours, periodically taking off the foam that has risen, and slightly add some salt. Now we make roast. To do this, let's pass on the vegetable oil finely chopped onion and grated carrot until golden. Then add tomato paste, mix. Broth filter, remove the meat from the stone and put it in the soup. All other meat products: sausages, sausage, mushrooms and cut into broth. There we also spread the roast and pickled cucumber with thin straws. If desired, you can throw a little sauerkraut and capers in the soup. Now cook for 10 minutes and press under the lid. In serving plates we put green onions, dill, parsley, cut off a lemon ring, throw a few olives, pour hot soup and serve it on the table with sour cream.
Recipe for a classic salted salad with sausage
Ingredients:
- water - 3 l;
- boiled sausage - 300 g;
- water - 3 l;
- bulb - 1 piece;
- potatoes - 3 pcs .;
- olives - 10 pieces;
- tomato paste - 3 tbsp. spoons;
- pickled cucumbers - 2 pcs .;
- sunflower oil;
- salt, pepper, bay leaf - to taste.
Potatoes are cleaned, washed and shredded in cubes. Then put it in a pot of boiling water and cook for about 15 minutes on low heat. Chopped sausage. Onions are cleaned, finely shredded and fried in a pan with sunflower oil for 10 minutes. Then add to onion roast sausage and cook all together for another 5 minutes. Salted cucumbers are diced, and olives - circles. As soon as the potatoes are ready, we spread onions with sausage, tomato paste, pickles and olives. We add to the soup a laurel leaf, salt and pepper to taste. We bring the soup to a boil, remove it from the fire, cover it with a lid and let it brew for 15 minutes.
The recipe for a classic solianki in a multivariate
Ingredients:
- pork pulp - 300 g;
- pickled cucumber - 2 pieces;
- olives - 10 pieces;
- bulb - 1 piece;
- water - 2 l;
- tomato paste - 2 tbsp. spoons;
- carrots - 1 piece;
- vegetable oil - 2 tbsp. spoons;
- spices and herbs - to taste.
Preparation
The recipe for the classic meat salted meat is quite simple: put the pork in the bowl of the multivark, fill it with water and cook the broth, including the "Quenching" mode for 2 hours. Then we take the meat, and filter the broth. Onions and carrots are ground, fried in a multivark at the "Baking" mode and at the end we add tomato paste. Salted cucumbers cut into thin strips, cut olives in rings, put everything in a multivark, add a few tablespoons of broth, close the lid and cook in the "Quenching" mode for 30 minutes. Boiled meat is cut into small pieces, put into a bowl, poured with broth, add spices, turn on the "Quenching" program and wait about another one hour. Before the end of cooking, add the lemon wedges and finely chopped greens to the soup.