Solyanka team is one of the main Russian national dishes. Despite its popularity, it causes a lot of controversy and disagreement. First of all, this concerns the history of the origin of this dish. Solyanka can be cooked in fish, meat and mushroom broth. It all depends on your taste preferences. Currently, there are a huge number of recipes and methods for making hodgepodge. Which one to choose? How to cook soup, so that the husband and children are satisfied and satisfied?
As the basis used broth and cucumber pickle. In order for us to have a delicious and rich hodgepodge, we must first prepare a good broth. It can be mushroom, fish or meat.
We take pickle from cucumbers, filter it thoroughly and boil for several minutes. After that, pour the brine into the broth. Based on 1.5 l of broth, 250-500 ml of brine. Bring it all to a boil. Preparing the meat hodgepodge without adding root vegetables.
If you decide that it will be soup with mushroom or fish broth, then be sure to chop parsley, celery and carrots into it. Those who carefully monitor their figure and prefer diet food can take tap water or fresh vegetables for a decoction.
Solyanka team on meat broth
To cook a meat hodgepodge, you need to go to the store and purchase there several types of meat products. The most rich broth is obtained using lean beef on the bone. You can safely add sausages, sausages, ham, smoked or raw smoked sausage, cervelat to the hodgepodge. That is, those meat delicacies that you usually eat. The dish should include not only boiled meat, but also sharp and smoked products from it. For 5 l of meat broth there are: 0.5 kg of beef, 200 g of kidneys, 300 g of various smoked meats, 200 g of several types of sausages (hot, smoked, piquant). You can set the composition and quantity of meat products yourself, focusing on the real needs of the family and the taste preferences of each household. Do not be afraid to conduct culinary experiments. If you and your family have never eaten hodgepodge, then it's time to taste it.
Solyanka team on fish broth
We present to your attention a classic recipe for hodgepodge on fish broth. For its preparation, only delicious fish species are used, including trout, burbot, sturgeon and salmon. It is advisable to cook a hodgepodge of two or more types. For example, you can prepare a rich and fragrant broth from 200 g of trout and 0.5 kg of sturgeon. The finished broth you should get about 2 liters. Do not forget to do the frying. To do this, take medium carrots and onions. Grind them, and then put them in a pan with chopped tomatoes (200 g). Stew it all in olive oil. Ready fish broth should be filtered and add vegetable dressing to it. Within 5 minutes, cook the broth over low heat. Then we put finely chopped olives, pickles, several olives and 1 tbsp. Into the broth. l capers.