Solyanka is the most delicious recipe with potatoes. Hearty classic meat hodgepodge with potatoes. Meat hodgepodge of sausages

Professional chefs have their own secrets to preparing this famous and delicious first course, but the basics remain the same. Mixed meat solyanka with potatoes is not quite a classic recipe for this soup, but a variation of it, and today we will tell you the recipe for a delicious solyanka with potatoes. We offer a quick cooking recipe that is suitable for both experienced and those housewives who are just starting to cook.

Selyanka, which is what this soup was called in the old days, in its modern version is significantly different from what our ancestors ate. Selected meat delicacies were put into the hodgepodge, and not everyone could afford such a soup. Peasant families prepared simpler solyanka, which contained mainly vegetables, including potatoes.

The recipe for the classic mixed meat hodgepodge does not include potatoes, but homemade recipes have long been modified and those who love it add potatoes to the soup.

The calorie content and nutritional value of the mixed meat hodgepodge with potatoes are calculated for 100 grams of ready-made soup. This recipe uses fresh and smoked chicken, and hunting sausages. The data given in the table is indicative and may vary significantly depending on the type of ingredients used.

Do you need potatoes in hodgepodge and should you add them?

In the classic version of making solyanka, potatoes are not added. This dish is considered quite rich and satisfying even without it, because several types of meat and sausages are used. Do they add potatoes to hodgepodge? No, not in a national solyanka, but you can add it to a homemade one, and it definitely won’t make the taste any worse. Therefore, whether potatoes are needed or not is a matter of taste and the choice is yours.

How to cook solyanka with potatoes

Ingredients:

Chicken breast - 500 gr.
Smoked chicken - 300 gr.
Hunting sausages - 200 gr.
Potatoes - 4 pcs.
Tomato paste - 2 tbsp. spoons
Onion - 1 pc.
Carrots - 1 pc.
Pickled cucumbers - 3 pcs.
Bay leaf - 2 pcs.
Butter - 40 gr.
Pepper
Sour cream
Lemon
Greenery

Preparation:

Cook a cool broth on chicken breasts. When the chicken meat is ready, carefully remove it and cut it into small pieces, removing all the bones along the way.
Chop smoked chicken and sausage into small pieces, mix with previously boiled chopped chicken fillet and place in a pan with broth.
Next add the chopped potatoes and cook over low heat for 20 minutes.
At this time, fry the onion in oil (necessarily butter) until golden brown. Next add coarsely grated carrots.
Next, add tomato paste to the vegetables and fry briefly until the contents darken.
Chop the pickled or pickled cucumbers with a knife and place in a frying pan. You can add a little of the resulting chicken broth and simmer for 5 minutes.
Add the resulting overcooking to the pan, pepper, add bay leaf. If necessary, add salt and continue cooking for 5 minutes.
The meat hodgepodge with potatoes is ready. When serving, be sure to add sour cream and a lemon wedge, and garnish with herbs if desired.

Home-style solyanka with potatoes is one of the variants (there are more than 800 recipes in total) of a traditional sour Russian soup with meat and spicy seasonings. Pickled cucumbers serve as the sour-salty base of the dish, and meat products add a characteristic richness. Many chefs believe that solyanka contains extra potatoes, but most gourmets do not agree with this opinion. Total cooking time is 45 minutes.

The peculiarity of the classic hodgepodge is the small and thin cutting of all ingredients; large pieces are unacceptable.

Ingredients for 4 servings:

meat (sausage, frankfurters, brisket or ribs) – 500 grams;
potatoes – 200 grams;
pickled cucumbers – 200 grams;
tomato paste – 50 grams;
carrots – 1 large piece (or 2 small ones);
onions – 2 pieces;
sunflower oil – 3 tablespoons;
bay leaf – 2 pieces;
water – 2.5 liters;
salt - to taste;
ground black pepper - to taste;
olives and black olives - to taste;
lemon - to taste;
greens - to taste (optional);
sour cream - to taste (optional).

If the tomato paste is very sour, you need to balance the taste with sugar. Any available meat is suitable: in addition to pork, beef and sausages, it is permissible to use chicken, mushrooms and even fish fillet. Plain water can be replaced with broth.

Recipe for meat solyanka with potatoes

1. Cut the washed, peeled potatoes into small cubes (3-4 cm), large and medium pieces are not suitable.

2. Chop the onion into cubes (first make longitudinal cuts, then transverse ones).

3. Grate the peeled carrots into thin strips.

4. Bring water to a boil in a saucepan. Add potatoes. Cook for 15 minutes.

5. While the potatoes are cooking, cut the pickled cucumbers into thin strips or small cubes. Grind the meat products into small pieces (pre-remove the skin from sausages, sausages and other finished products).

Smoked or boiled meat is ideal for preparing hodgepodge.

6. Heat a frying pan with vegetable oil. Fry the onion until transparent, then add the carrots and fry, stirring occasionally, for 2-3 minutes. Then pour in the meat products, then fry over medium heat for 2-3 minutes until a crust appears. Add tomato paste and a ladle of water from the pan. Add salt and pepper to taste. Stir and add pickled cucumbers.

7. Cover the frying pan with a lid. Simmer over low heat for 7-9 minutes, stirring from time to time with a wooden spatula.

8. Add the contents of the frying pan (frying) to the pan with potatoes. Add bay leaves and dried herbs. The assembly of the meat hodgepodge is complete.

Step-by-step recipes for preparing hodgepodge with potatoes, different types of meat and mushrooms

2017-12-20 Ekaterina Lyfar

Grade
recipe

2816

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

8 gr.

Carbohydrates

5 gr.

141 kcal.

Option 1: Classic recipe for solyanka with potatoes

Traditionally, Solyanka is prepared without potatoes. But some people like this particular option, because it is much more satisfying. In addition, potatoes go well with any type of meat and sausages. The classic recipe uses pork, veal and smoked meats. Thanks to this, the dish becomes especially tasty and rich.

Ingredients:

Pork ribs - 250 g;
Onion - 75 g;
Potatoes - 300 g;
Carrots - 80 g;
Veal - 150 g;
Pickled cucumbers - 200 g;
Tomato paste - 30 g;
Smoked chicken - 250 g.

Step-by-step recipe for hodgepodge with potatoes

Chop the ribs and veal. Make broth from them.

Peel the carrots and onions and chop finely. Fry until golden brown.

Slice the cucumbers and add them to the frying pan. Pour the tomato paste into it, stir and simmer for another couple of minutes.

When the broth boils, remove the foam and reduce the heat.

Boil the meat for 40 minutes, then add fried vegetables, diced smoked meats and potatoes to the pan. In half an hour the soup will be ready, but it will be much better to let it brew before serving.

Solyanka is very difficult to spoil, because any defects are easily corrected by adding certain ingredients. For example, if the dish turns out too bland and lackluster in taste, just add a little brine from cucumbers or olives. To level out excess acid, add a pinch of sugar and stir the contents of the pan.

Option 2: Quick recipe for solyanka with potatoes

The easiest way to speed up the preparation of hodgepodge is to do without meat or vegetable broth. To prevent the taste of the soup from spoiling, add more different sausages and sausages.

Ingredients:

Ham or boiled meat - 200 g;
Sausages - 4 pcs.;
Brisket - 100 g;
Other sausages (optional) - 100 g;
Potatoes - 5 pcs.;
One carrot;
Bulb;
Tomato paste, vegetable oil - 40 g each;
Cucumbers in brine - 3 pcs.

How to quickly prepare hodgepodge with potatoes

Vegetables need to be washed, peeled and cut. Also chop the pickles and pour the brine into a separate bowl.

Place a pan of cold water on the stove. While it heats up, fry the onions and carrots in a frying pan.

Add cucumbers to the pan, stir and cover with a lid.

When the water boils, salt it and add the potatoes.

All sausages must be peeled and cut into equal small cubes. Add to vegetables, fry everything together.

Pour the tomato paste into the pan with the soup, and pour the contents of the pan into it. Pour in the brine and add salt if necessary. Cook until the potatoes are soft.

Remember that you cannot add too coarsely chopped ingredients to the hodgepodge. Yes, you will have to spend more time grinding them, but this will significantly affect the taste.

Option 3: Solyanka with potatoes and mushrooms

This recipe perfectly combines mushrooms, lean beef and sausages. This hodgepodge will allow you to forget about hunger for a long time.

Ingredients:

Beef - 300 g;
Ham - 150 g;
Smoked sausage - 150 g;
Sausages - 150 g;
Marinated mushrooms - 300 g;
Bulb;
Carrot;
Tomato sauce (paste) - 30 ml;
Cucumbers in brine - 300 g;
Three potatoes;
Oil for frying;
Sour cream - 150 g;
A bunch of parsley;
Salt, sugar, pepper - a pinch.

Step by step recipe

Remove the skins from the onions and also peel the carrots and potatoes. At this time, put a frying pan with oil on the fire for frying.

Cut the onion into cubes, grate the carrots. Place the potatoes in cold water to prevent them from browning.

Place the onion in the pan. Fry it for a couple of minutes, then add the carrots.

Cut the meat into small cubes. Place it in the frying pan with the vegetables and fry for 7 minutes.

Pour hot water over beef. While the meat is stewing, you can work on the remaining ingredients. Peel all sausages from skins, cut into strips or thin slices.

Bring a partial pot of water to a boil. Cut the potatoes into cubes and place them in boiling water. Add meat there too.

Fry sausages, sausage and ham in a dry frying pan. They should be lightly browned, then you can add them to the pan.

Cut the mushrooms and cucumbers into thin slices and add to the soup. No need to drain the brine!

About a quarter of an hour after adding the potatoes, you need to pour brine and tomato paste into the hodgepodge. Salt if necessary, add sugar and other spices. Cook for another 7 minutes.

If you have time, leave the hodgepodge to steep for an hour. After this, it will become especially tasty and aromatic. Before serving, sprinkle each serving with fresh parsley and add one spoon of sour cream.

Option 4: Solyanka with pork and potatoes

This recipe contains the simplest and most affordable ingredients that almost everyone without exception likes. Choose lean pork so that it is easier for the body to digest. Meat goes well with potatoes, and garlic gives the dish a special piquancy.

Ingredients:

Pork - 600 g;
Bacon - 100 g;
Cabbage - 2 kg;
Potatoes - 500 g;
Bulb;
Three small carrots;
Garlic - 4 cloves;
Tomato paste - 50 g;
Salt, pepper, herbs.

How to cook

Cut the bacon into slices and fry in a frying pan.

The meat needs to be cut into small cubes. Place it in a hot frying pan with the bacon grease, adding a little oil if necessary. Add salt and fry until a crust appears. Do not overdo it, as the pork may become dry after frying for a long time.

Fill the pan with water, leaving room for meat and vegetables. Place potatoes there, peeled and cut into cubes. Add pork to it, add salt if necessary. Stir and leave to simmer.

Shred the cabbage as thinly as possible. Fry it in vegetable oil until the color changes, then remove from the pan.

Cut the onion into half rings and grate the carrots. Add tomato paste, salt and pepper. Stir and simmer for a few more minutes.

Place the bacon and all the roasted vegetables in the pan.

Chop or grate the garlic, chop the herbs. Add these ingredients to the hodgepodge, bring to a boil and remove from heat.

Some cooks add their favorite spices to this soup. But you need to be careful with this, as they can clog the taste of meat products. The beauty of solyanka is that it remains tasty even without a huge amount of spices. Keep it in moderation and the dish will definitely please you.

Option 5: Solyanka with potatoes, lemon and olives

You can add pork, beef or even poultry to the hodgepodge according to this recipe. But remember that cooking time will vary depending on the meat you choose.

Ingredients:

Meat - 300 g;
Hunting sausages - 70 g;
Carrots - 100 g;
Boiled sausage - 70 g;
Potatoes - 200 g
Smoked sausage - 70 g;
Large onion;
Olives or olives - 100 g;
Cucumbers - 150 g;
Small lemon;
Sour cream - 50 g.

Step by step recipe

Rinse the meat, remove skin, fat and bones. Cut into portions, add water and cook the broth.

Remove the skins from all vegetables and also clean the sausages. Cut the potatoes, carrots and onions into cubes. Chop the sausages too.

When the meat is tender, add the potatoes to the pan.

Cut cucumbers and olives into slices.

Fry the onion over medium heat. When it's browned, add carrots, olives and pickles to the frying pan. Pour in tomato paste, stir and reduce heat. Simmer the vegetables for 10 minutes, then add them to the pan with the soup.

Squeeze the juice from ½ lemon. Mix it with brine (you will need about half a glass), pour the resulting dressing into the soup. Stir, salt and pepper if necessary.

Step 1: Prepare the potatoes.

First, wash the potatoes to remove dirt and sand. Remove the peel from the tubers, along with the growths, and cut out the eyes, if any, with the tip of a knife. After cleaning, be sure to rinse the vegetables thoroughly again, because there is always soil stuck to them.
Place washed and peeled potatoes on a cutting board and cut into small cubes. Beginner housewives often make the mistake of making vegetable pieces too large, so be careful.

Step 2: Prepare the onion.

Remove the skins from the onion; I find it more convenient to first cut the vegetable into halves. Cut the peeled onion into small cubes. It is best to make longitudinal cuts first, and then transverse ones, and not vice versa.

Step 3: Prepare the carrots.

Wash the carrots, just like the potatoes, peel them and rinse with water again. Grind the vegetable using a grater. But you can also cut it into thin strips if you know how to do it and are confident in your abilities.

Step 4: Cook the potatoes.

Let's start cooking the soup so as not to waste time. First, place the pan with the required amount of water in it on the gas. Bring to a boil and pour in the potato pieces. Cook everything over medium or low heat for 15 minutes. While the potatoes are cooking, start preparing the other ingredients.

Step 5: Prepare the cucumbers.

Cut the pickled cucumbers into strips, as in the classic version, or simply into small cubes. It all depends on your taste and desire. But under no circumstances cut the cucumbers very large, as is the case with other ingredients. I repeat once again that large pieces in hodgepodge are not acceptable.

Step 6: Prepare deli meats.

Remove thin skin from sausages and sausages. Do this anyway, whether the casing is natural or not.

Cut deli meats into small pieces. It will be very great if you find smoked or boiled meat for soup; you can simply chop it and tear it into fibers. The main thing is to avoid getting any bone fragments or hard, hard-to-chew cartilage, blood vessels, or veins.

Step 7: Prepare the roast for the soup.

Heat a little vegetable oil in a frying pan. And first fry the onion in it until transparent, and then add the carrots and cook everything together some more 2-3 minutes, remembering to mix. Next, add deli meats and a variety of smoked meats to the frying pan. Stir and cook still over medium heat. 2-3 minutes, or until a light crispy crust appears on them. Then add tomato paste and a little, literally a ladle, of broth from the pan. At this stage, salt and pepper everything to taste. Mix well again, add pickled cucumbers and simmer over low heat for about 7-9 minutes. Don't forget to stir the contents of the pan occasionally with a spatula.

Step 8: Cook hodgepodge with potatoes.

While preparing all the other ingredients, the potatoes should have had time to cook, so just add the dressing stewed in tomato paste to the pan with them. Add a couple of bay leaves, pepper and salt again to taste and necessary. Mix the contents of the pan well and cook over low heat for a little less 7 minutes. If you want to add dried herbs, then you need to do this now, if fresh, then after you remove the soup from the heat.
After the hodgepodge is cooked, cover it with a lid and, turning off the heat, let it brew for a while. 10-15 minutes. I would like to note that many housewives claim that olives and a little lemon should be added right now, but I usually put these ingredients in portioned bowls with soup.

Step 9: Serve the hodgepodge.

Place the finished hodgepodge on plates and season with sour cream to taste, and be sure to add slices of lemon, olives and black olives. That's all, place the bowls of soup on the table and invite everyone to dinner, and also enjoy the aromatic soup from meat delicacies yourself.
Bon appetit!

If the tomato paste is very sour, don’t be upset, just add a little regular granulated sugar to it.

Combined hodgepodge can also be prepared from delicacies made from poultry and even fish.

I often see recipes where it is recommended to add pickled champignons to such a hodgepodge; they are also fried along with other ingredients, adding tomato paste.

To make the soup richer, use ready-made meat or vegetable broth.

The recipe for the classic mixed meat hodgepodge does not include potatoes, but homemade recipes have long been modified and those who love it add potatoes to the soup.

Calorie content of mixed meat soup with potatoes

Do you need potatoes in hodgepodge and should you add them?

Ingredients:

Chicken breast - 500 gr.
Smoked chicken - 300 gr.
Hunting sausages - 200 gr.
Potatoes - 4 pcs.
Tomato paste - 2 tbsp. spoons
Onion - 1 pc.
Carrots - 1 pc.
Pickled cucumbers - 3 pcs.
Bay leaf - 2 pcs.
Butter - 40 gr.
Pepper
Sour cream
Lemon
Greenery

Step 1.

Cook a cool broth on chicken breasts. When the chicken meat is ready, carefully remove it and cut it into small pieces, removing all the bones along the way.

Step 2.

Chop smoked chicken and sausage into small pieces, mix with previously boiled chopped chicken fillet and place in a pan with broth.

Step 3.

Next add the chopped potatoes and cook over low heat for 20 minutes.

Step 4.

At this time, fry the onion in oil (necessarily butter) until golden brown. Next add coarsely grated carrots.

Step 6.

Chop the pickled or pickled cucumbers with a knife and place in a frying pan. You can add a little of the resulting chicken broth and simmer for 5 minutes.