Solyanka of sauerkraut is the national dish of the peoples of Russia, a hodgepodge is prepared in all parts of our country. The day of our table is a hodgepodge and a festive treat, and the first dish for lunch, and a light snack, and a full dinner.
In the old days, hodgepodge was traditionally prepared in the village from the remaining products. Now the status of this dish has changed a little, and the recipes of various salads have entered the menu of most catering establishments. Now it is bought by visitors and the most expensive restaurants, and public dining.
Prepare the products. Peel carrots, wash, chop on a grater. Sausages clear of packaging and cut into strips. Sort the parsley while removing the yellowed leaves, then rinse thoroughly, air dry and chop with a knife. Remove dry scales from onions, cut off the neck and bottom, wash and cut into strips.
Vegetables (except cabbage) pass on oil until half cooked.
Drain all pickle from sauerkraut, then rinse the cabbage in cool water to remove excess salt. Then sort it, if you get large pieces, cut them into strips, put them to the steamed vegetables and heat them in the pan for a few minutes, add warm boiled water and continue cooking until the cabbage is half cooked.
Pepper peas grind in a mortar in a crumb or powder.
Put sliced sausages, vinegar, tomato paste, pepper and sugar over the hodgepodge.
Mix the hodgepodge thoroughly. Simmer until the broth evaporates with the pan lid closed.
At the end add parsley to the hodgepodge and mix.
Recipe solyanka of sauerkraut with meat and ginger
- 280 g of beef (with fat) or marble veal;
- 200 g potato tubers;
- 70 g canned cucumbers;
- 200 g of sauerkraut;
- one medium onion;
- one medium carrot;
- 20 g capers;
- 70 g butter;
- 3 g dry ginger;
- 2-3 black peppercorns;
- two cloves of garlic;
- 130 ml of water or broth (vegetable or meat);
- fresh dill.
Cooking time — 1 hour 20 minutes.
Calories per 100 g: proteins — 5.7 g; fats — 7.5 g; carbohydrates — 4.6 g; 108.2 kcal.
Meat wash, dry, cut off all films and veins, cut.
Dill greens thoroughly and sort, chop.
Peel the garlic cloves, wash and chop them.
Black pepper peppercorns grind in a mortar.
Wash the potatoes a little, peel and wash them in cool water, and then also cut them into strips.
Pickled pickled cucumbers from brine, peeled from the coarse skin and cut.
Slices of meat a little fry in a pan with the addition of butter.
Separately, pass the pre-sliced onions with carrots and cucumbers.
Fry the potatoes a little in butter until crispy.
In a high saucepan or saucepan combine meat, cucumbers, saute, garlic and potatoes.
Add salt, dry ginger and ground black pepper to the pan. Put the capers on. Simmer with the lid closed and moderate heat.
Add previously liberated from the brine and chopped cabbage. A little warm and pour the broth or water. Stew until cooked meat.
Solyanka portioned, sprinkle with herbs.
- 400 g pork (neck or scapula);
- 200 g of sauerkraut;
- one carrot;
- 80 grams of rice cereal;
- one onion;
- 2-3 art. l vegetable oil;
- meat broth;
- any salt;
- a pinch of dried mint;
- 2 g dried rosemary;
- 2 g of dried dill.
Cooking time — 1 hour.
Calories per 100 g: proteins — 9.4 g; fats 14.8 g; carbohydrates — 8.2 g; 202.9 kcal.
Wash pork, remove films and tendons from the meat, as well as areas of coarse connective tissue. Rice rice to sort if necessary, and then rinse. You can soak the rice in water for 10-17 minutes, and then pull it out of the water. Peel and wash onions and carrots.
Cut meat into medium cubes.
Pour the oil into the bowl of the multicooker, put the meat in the same way and fry the meat in the “Frying” mode for 20 minutes.
Put pre-chopped carrots and onions in a bowl, mix, and in the Baking mode, stew the dish for 15 minutes.
Release sauerkraut from the brine, you can lightly rinse, chop and put in a bowl, continue stewing for 10 minutes.
Pour the rice and pour broth so that it is a couple of centimeters higher than the food. Add salt and dry herbs.
In the «Pilaf» mode, cook until signal.
How to cook a delicious and hearty salad «White Nights».
A stew with vegetables and potatoes — a selection of recipes here.
Read how to make a soup of zucchini in cabbage, cheese or mushrooms.
- 450 grams of sauerkraut;
- 120 g of any mushrooms (you can use dried);
- 130 g of meat or water broth;
- one onion;
- 70 g dried tomatoes;
- 60 g canned cucumbers;
- 35 ml of sunflower oil;
- green basil.
Cooking time — 1 hour.
Calories per 100 g: proteins — 1.1 g; fats — 3.8 g; carbohydrates — 2.9 g; 46.8 kcal.
Clean pickled cucumbers from coarse skin. Sort basil greens, removing yellowed leaves, wash, dry and chop. Mushrooms clean, wash, soak in salt water if necessary, and then chop and boil. If dried mushrooms are used, they do not need to be pre-processed. In a bulb, cut off the neck and bottom, clean off dry scales, wash and finely chop.
Sliced onions passaged with butter. Add cucumbers and pre-chopped cabbage, simmer a little less than 14 minutes.
Wash mushrooms and fry separately, add to the hodgepodge.
Pour broth into the hodgepodge and put sun-dried tomatoes. Simmer with the lid closed for 15 minutes.
At the end of cooking, add herbs, spices. You can add some salt, focusing on your own taste. Solyanka with sauerkraut and mushrooms is ready.
- 30 grams of rice cereal;
- 400 grams of sauerkraut;
- 100 g of dried fruit;
- one carrot;
- one onion;
- one Bulgarian pepper;
- 4 tbsp. l any vegetable oil;
- black pepper peas;
- 170 g of water;
Cooking time — 50-60 minutes.
Calories per 100 g: proteins — 2.6 g; fats — 5.7 g; carbohydrates — 11.0 g; 103 kcal.
Pepper Bulgarian, onion and carrots clean and rinse. Wash dried fruit, leave in warm water for a few minutes and rinse again.
Ground black pepper in a mortar to a powder.
Chop the onion and chop the carrot with a chopper. Pepper and dried fruits cut into strips.
Wash rice to clean water.
Sliced vegetables (peppers, onions and carrots) pass over butter. Add chopped cabbage. Stew for 10 minutes. Put in a hodgepodge rice, dried fruit, salt and ground pepper. Pour water. Continue to simmer until soft rice. But in the ready hodgepodge rice should not be boiled.
- 1 kg of sauerkraut;
- 1 kg of tomatoes;
- a pound of carrots;
- 150 g Bulgarian pepper;
- 40 grams of sugar;
- a pound of onion;
- 120 ml of vegetable oil;
- bay leaf (at the rate of 1 leaf per jar 500 ml);
- 2 tbsp. l salts;
- table vinegar;
- ground black pepper;
- pea allspice.
Cooking time (along with the time of sterilization of lids and cans and the natural cooling of half-liter cans) — 2 hours 30 minutes.
Calories per 100 g: proteins — 1.3 g; fats 4.4 g; carbohydrates — 5.5 g; 63.4 kcal.
Prepare vegetables. Rinse the cabbage, chop small strips. Rinse the tomatoes with water and cut into slices. If the cutting of vegetables is large, the cooking time will increase significantly.
Pre-peeled, washed and thinly chopped carrots, peppers and onion turnips, a little fry in oil.
Put all the vegetables in a suitable pot by volume, pour in oil and simmer for a little less than 20 minutes, constantly stirring with a povertine or a long wooden spatula. Season with salt, sugar and suitable spices. Simmer for about 40 minutes. The fire should be moderate, otherwise the vegetables will burn down.
In about 7-10 minutes of the readiness of the dish, add lavrushka and table vinegar 9%. The proportions of vinegar added must be respected. Solyanka should be slightly acidic. Be sure to stir.
In hot condition, put the hodgepodge in sterilized jars, cover with sterilized lids, cork and leave to cool in an inverted state in a warm blanket.
To prepare such a solyanka, its main ingredient is better to free from brine or rinse with cool water, then there will not be excess salt in the finished dish.
If dried fruit is used in the hodgepodge, you can choose a variety of options, from ordinary dried apricots and prunes, to cornel, dried persimmon and dried figs. In addition to raisins, he will give solyanka unnecessary sweetness.
When cooking meat solyanka, any meat, poultry or game, offal or cooked smoked products will do. But a simple vegetable or mushroom hodgepodge will delight with a rich taste, if you add broth while stewing.
Be sure to use a variety of greens. Parsley, dill, and basil will suit the sauerkraut soup.