I cook mixed meat solyanka in a slow cooker in two ways. The first one is based on meat broth, usually beef. But for hodgepodge, many also use pork and chicken. And the second method is faster, but more on that next time. Today we’ll cook a classic version mixed meat hodgepodge in a slow cooker.
This dish is loved by many. Mixed meat solyanka is one of the most popular first courses. It has a distinctive sour taste, which can vary noticeably depending on what ingredients you use. And there are a lot of options here, especially in what meat to cook it with. Almost any meat product is acceptable in this capacity, but the most delicious hodgepodge is obtained if it is smoked.
By the way, meat solyanka is considered one of the most expensive, in the most literal sense of the word, first courses. After all, the products from which it is prepared: smoked meats, olives and others cost a lot. However, our resourceful housewives know well how to reduce the cost of preparing hodgepodge: they cook it after the holidays, using the products left over after the guests leave.
Another way to make hodgepodge cheaper is to add potatoes and carrots to it, proportionally reducing the amount of other ingredients. But this is already a very serious deviation from the classic recipe, and many gourmets categorically refuse to call such a first dish, cooked with the addition of carrots and potatoes, a solyanka.
So, let's start cooking hodgepodge of meat in a slow cooker.
Ingredients:
- 500-600 grams of beef
- 300 - 400 grams of cold cuts (cervelat, boiled-smoked sausage, sausages and other smoked meats)
- onion head
- 2 tablespoons tomato paste
- 3-4 pieces of pickled cucumbers
- 100 grams pitted olives or capers
- 2-3 tablespoons sunflower oil
- Bay leaf
- three black peppercorns
- a circle of lemon, herbs, sour cream on a plate
- a little salt
- two liters of hot water
How to cook mixed meat hodgepodge in a slow cooker:
We wash the beef under running water, cut it into medium-sized pieces and put it in a slow cooker.
Pour boiling water from the kettle so as not to waste time heating the water, and turn on the “quenching” mode for two hours.
After the signal, take out the meat and cool it, strain the broth.
Assorted meats: sausages, sausages, ham and other smoked meats, as well as beef cut into cubes.
We will also cut the pickled cucumbers into cubes.
Cut the olives into circles.
Turn on the multicooker in “baking” mode for 40 minutes.
Finely chop the onion and fry in a multicooker in vegetable oil for 7 minutes in baking mode.
Slice the pickled cucumbers with olives and add them to the sautéed onions. Cook for another 5 minutes.
Open the lid and add a couple of tablespoons of tomato paste, stir and cook for another 8 minutes in the same mode.
Smoked meats.
And chopped meat.
Mix well and continue cooking for another 10 minutes.
Pour in beef broth. You can add a little brine from pickled cucumbers or olives. Season with a little salt and add a bay leaf.
Cooking mixed meat soup in a slow cooker 20 minutes in “baking” mode. You can also cook in the “stew” mode for 60 minutes, if you are not in a hurry.
Let it brew a little, pour the hodgepodge into plates, add a slice of lemon, add sour cream and serve. Bon appetit!
Meat hodgepodge is ideal to cook after a stormy feast.
Solyanka is exactly the dish that you won’t get tired of.
There are a huge number of solyanka recipes and you can always cook something new. A slow cooker will help with this.
Solyanka in a slow cooker - general principles of preparation
Any solyanka recipe can be adapted for a slow cooker, but you need to know some tricks and be sure to follow the correct sequence of adding ingredients. Otherwise, you may end up with porridge rather than a flavorful and vibrant dish.
What are hodgepodges made from:
Meat and sausage products;
Fresh, canned, salted vegetables;
Mushrooms of all types;
To make the dish more flavorful, the vegetables are pre-fried. You can use the “Frying” or “Baking” mode. After adding the bulk of the food and liquid, the dish is prepared using the “Soup” or “Stew” programs.
Solyanka in a multicooker team
A common recipe for mixed meat soup in a slow cooker. According to the rules, it should not include less than three meat products.
Ingredients
1.5 liters of broth;
200 grams of boiled meat;
150 grams of boiled sausage;
2 sausages;
200 grams of smoked sausage;
4 cucumbers;
3 tablespoons of oil;
2 onions;
2 spoons of pasta;
100 grams of olives;
Spices, capers if desired, lemon for serving.
Preparation
1. Immediately cut the onion into cubes and throw it into the slow cooker. Pour a little oil, three spoons is enough, fry for a couple of minutes. To do this, it is best to use the “Baking” program.
2. Cut all types of sausages into cubes; sausages can be cut into circles. We also cut the meat. Add everything to the onion and fry together for a few minutes.
3. Add pasta to meat products and sauté a little.
4. Now you can change to the “soup” program.
5. Add broth, it should be hot.
6. Chop the cucumbers and add to the hodgepodge. But you can throw them in earlier and fry them together with the onions; many people do just that.
7. Close and cook for 15 minutes.
8. Add chopped olives, capers, adjust the taste with spices. Close and cook for another 20 minutes.
9. When serving, add lemon slices to plates with hodgepodge and offer sour cream.
Solyanka in a slow cooker with smoked meats
Recipe for aromatic hodgepodge in a slow cooker, which is prepared from smoked ribs and sausage. For all its great taste, the dish is very simple and quick.
Ingredients
0.5 kg ribs;
0.3 kg smoked sausage;
2 onions;
0.4 kg of cucumbers;
100 grams of olives;
0.5 lemon;
150 ml tomato paste;
1 carrot;
Oil, pepper, salt.
Preparation
1. Turn on the multicooker to baking mode, pour in oil.
2. Add onion cut into large pieces, grated carrots and sauté until golden brown.
3. Cut the cucumbers into cubes and add to the vegetables. If you use barrel cucumbers, you can reduce the quantity.
4. Fry vegetables with cucumbers for about ten minutes and add tomato paste, stir, fry to change color.
5. As soon as the tomato becomes darker, add the smoked ribs, add the chopped sausage and pour two liters of boiling water. You can use any broth.
6. Cut the olives into slices and also add them to the hodgepodge.
7. Close, turn on the stewing mode, cook the smoked dish for 40 minutes.
8. At the very end, add salt, pepper, and herbs. Turn it off and let it brew.
We throw lemon into the plates when serving the dish.
Solyanka in a slow cooker made from cabbage
A variant of cabbage solyanka, which is the complete opposite of previous recipes and is prepared completely without meat. A wonderful lean and vegetarian recipe. White cabbage is used.
Ingredients
1 kg cabbage;
2 carrots;
2 tablespoons of oil;
2 onions;
3 spoons of pasta;
Spices, bay, any herbs.
Preparation
1. Turn on the “Baking” program. Pour oil, heat it up.
2. Chop the onion into strips and start frying.
3. Grate the carrots, add them to the frying onions, and cook further.
4. While the vegetables are sautéing, chop the cabbage. You can use a suitable grater.
5. Throw in the shredded cabbage and sauté together with the vegetables, letting the vegetables soften and lose volume.
6. In a glass of water, dilute the paste, add salt, pepper and pour everything into the hodgepodge.
7. Close the multicooker and simmer for half an hour.
8. Open, taste, check the cabbage for softness. If necessary, add another 15-20 minutes.
9. At the end, add the greens and laurel, stir thoroughly and you can serve the hodgepodge!
Solyanka in a slow cooker made from cabbage with sausages
Another option for quick and simple hodgepodge in a slow cooker, but this is no longer a vegetarian recipe. Sausages are added to the dish. You can take sausage, sausages, it turns out delicious with ham and smoked meats.
Ingredients
0.2 kg sausages;
Onions, carrots;
500 grams of cabbage;
2 spoons of pasta;
Oil and spices.
Preparation
1. Peel and chop all the vegetables into strips, but do not mix.
2. Using the frying mode, sauté the carrots and onions, adding a little oil.
3. As soon as the vegetables are browned, add shredded cabbage to them. We also fry it a little.
4. Mix tomato paste and half a glass of water. If you need a more liquid hodgepodge, then add more. You can use broth rather than plain water.
5. Pour tomato water into the cabbage, add salt, stir.
6. Cut the sausages into circles and place a layer on top. If other meat products are used, then cut them as you like.
7. Close the multicooker and prepare the hodgepodge using the “Stew” program. On average it will take 30-40 minutes, but it all depends on the juiciness and softness of the cabbage.
Mushroom solyanka in a slow cooker with cabbage
A recipe for an amazing mushroom hodgepodge in a slow cooker with mushrooms. If there are no fresh champignons, then you can take a frozen product. In this case, let the product thaw and squeeze out all the water.
Ingredients
500 grams of mushrooms;
700 grams of cabbage;
100 grams of onion;
3 spoons of ketchup;
1 pickled cucumber;
5 tablespoons of oil;
100 grams of olives;
Preparation
1. Heat the oil in frying mode.
2. Cut the champignons into pieces. We make the mushrooms arbitrary in size, but there is no need to chop them, as they will shrink during the cooking process.
3. Throw the mushrooms into the oil and fry for ten minutes.
4. Add onion to the champignons and cook for another five minutes.
5. During this time, you need to cut the pickled cucumber, add it to the onions with mushrooms.
6. Shred the cabbage into strips and also add to the hodgepodge.
7. Mix ketchup and 150 ml of water. You can take pasta. Add salt to them, put pepper, you can add any spices. Pour the cartoons into the bowl.
8. Cut the olives in half and place on top.
9. Switch to the “Stew” program, close it and forget about the hodgepodge for 50 minutes. After the signal, open and stir well.
Solyanka in a slow cooker from pork with sauerkraut
You can make an amazing hodgepodge with sauerkraut. To prevent the food from becoming too sour, add fresh cabbage.
Ingredients
Half a kilo of pork;
Onion 200 grams;
Half a kilo of sauerkraut;
1 glass of tomato juice;
Half a kilo of fresh cabbage;
50 ml oil;
Two carrots.
Preparation
1. Cut the pork into cubes, but not very large, so that the meat cooks quickly. Throw in the multicooker. Add oil and fry for a quarter of an hour.
2. Add onions and carrots to the pork and fry further.
3. Squeeze the sauerkraut from the brine. If the workpiece is sour, then you need to rinse it in cold water and squeeze it well. Throw it in with the meat. We cook together for another ten minutes, doing all this on the frying mode.
4. Shred the white cabbage. Place in a dish.
5. Add tomato juice and close the multicooker.
6. Turn on the “Quenching” mode for hodgepodge. Cook the dish on it for 60-70 minutes. At the end, we evaluate the taste of the dish, season it with salt and pepper if necessary.
Fish solyanka in a slow cooker
Salmon is best suited for this hodgepodge. But this is not the rule. You can take any fish you have and prepare a flavorful soup with it.
Ingredients
0.6 kg of fish;
0.4 kg of cucumbers;
0.1 kg carrots;
0.2 kg of onion;
0.15 kg olives;
50 ml oil;
0.2 kg celery root;
Various spices;
0.4 kg of tomatoes.
Preparation
1. Place the fish in a slow cooker, add 2 liters of water, spices and cook on soup mode for 20 minutes.
2. Strain the broth, cool the fish, remove the bones, and leave the pieces aside for a while.
3. Cut vegetables. Diced onion, carrots and celery sticks.
4. Pour oil into the multicooker, add chopped carrots and onions, fry on the “Baking” program for about ten minutes.
5. Add celery, and after another ten minutes, chopped cucumbers. Sauté until all the brine has evaporated.
6. Rub the tomatoes so as to get rid of the skin, pour them into the slow cooker and continue preparing the hodgepodge.
7. As soon as most of the tomato juice has evaporated, add chopped olives and fish broth.
8. Close and cook the hodgepodge in the “Stew” mode for about 40 minutes.
9. Ten minutes before the end, you need to taste the dish, season with spices and add pieces of fish.
10. This hodgepodge is also served with lemon, sour cream, and sprinkled with parsley.
For hodgepodge, you can use not only sausages or sausages. An incredibly tasty dish is made with hunting sausages, of which you only need a small amount.
If suddenly the hodgepodge turns out to be liquid, then this matter is easy to fix. Add a couple of finely chopped potatoes to the dish. You can also add some rice. But all this is done while adding food, so that additional ingredients have time to prepare.
If you need to make the taste of solyanka brighter, you can add lemon juice or powdered acid to the dish. They do this at the very end so as not to slow down the cooking process.
In cold, and especially frosty weather, many doctors strongly recommend including thick soups in the menu. Such dishes perfectly satiate and give the body additional energy for heating.
One of these soups, undoubtedly, is meat solyanka - a dish adored by many. Very often, zealous housewives cook it when, after the holidays, there are a lot of all kinds of smoked meats left in the refrigerator - the main components of any hodgepodge. We won’t wait for the holiday, although our hodgepodge in the slow cooker will also consist of sausages.
The classic solyanka recipe does not require potatoes, but we have them here to make the dish more filling. And it doesn’t spoil it at all; on the contrary, the dish turns out even thicker and richer - just what you need to replenish your energy reserves in the cold.
In general, the good thing about hodgepodge in a slow cooker is that when preparing it, you can use your imagination and experiment with a variety of ingredients.
Ingredients:
Sausages (you can use up to 7 types, the recipe uses 2 – “Doctor” sausages and “Spanish” sausages) – 500-600 grams;
Fresh meat (you can use chicken, beef, lamb, etc., for our solyanka recipe we preferred pork) – 200-300 grams;
Lightly salted cucumber – 2-3 pcs. (depending on taste preferences - light sourness or the taste of weak brine);
Onions - half a large onion or a whole small head;
carrots – 1 pc.;
potatoes – 3-5 pcs.;
vegetable oil – 4 tbsp. spoons;
salt;
ground black pepper;
bay leaf - 3 small leaves.
Note: the quantities of some products are indicated “from” and “to”, for example sausages, potatoes. What does it mean? If you want the solyanka soup in a slow cooker to be liquid, then use the first number; if you want it to be thick, pay attention to the second number.
*The volume of the bowl in a multicooker of this brand is 4 liters.
How to cook hodgepodge in the Philips HD 3039 multicooker:
Wash the pork and dry it on a paper towel. Cut the meat across the grain into small strips.
Peel the onions and rinse them in cold water in order to “calm down” their aggressive effect on the mucous membrane of the eyes. Cut into small cubes with a knife, often dipping it in cold water - again, to avoid tears.
Wash the carrots, peel them with a knife or vegetable peeler, then rinse the vegetable again. Grate or chop into thin strips.
Peel the sausages, remove the sausages, if using them, from the cellophane packaging.
Next, cut them. For the hodgepodge in the slow cooker, the recipe for which you received, cut all the sausages into small rings.
Let's start with the cucumbers - they need to be cut into small cubes.
Wash the potatoes and remove the skins with a vegetable peeler. Rinse under running water. Cut into small cubes.
Pour vegetable oil into the multicooker bowl and place the meat there.
Using the “Menu” button, set the “Frying” function for 30 minutes. Don’t forget to use the “Product Selection” key and set it to “Meat”. Click "Start"!
Remember to close the lid tightly so that the oil does not splatter, but be sure to monitor the frying process - periodically open the lid to stir the meat and monitor its readiness.
After 20 minutes (but maybe earlier!), as soon as the meat is slightly browned, add the chopped onion to the multicooker bowl. Fry for 2-3 minutes, stirring from time to time.
Then place the sausages and carrots into the bowl. Fry for the remaining 7-8 minutes.
Place the potatoes in the slow cooker.
Fill all the ingredients with clean water so that about 1 cm is missing from the maximum mark on the bowl.
Salt and pepper to taste.
You can serve solyanka with half a slice of lemon, olives (pitted), sour cream - whatever you like. You can also sprinkle fresh finely chopped herbs on top.
Victoria Ostrovnaya cooked for you.
Advice from Edana:
Sausages, in my opinion, are an essential component of this dish. They give the solyanka a peculiar soft taste, highlighting the taste of smoked sausages. In general, the more meat ingredients in this dish, the better - the taste is more intense. Another nuance - if smoked sausages contain a lot of fat, you can pre-fry them in a dry frying pan to get rid of excess fat. And be careful with salt - after an hour or two, the hodgepodge can brew and become much saltier.
They can be used to prepare a very tasty soup called meat solyanka. Cooking this dish in a slow cooker is as easy as shelling pears. We invite you to familiarize yourself with the recipe.
team: recipe
Any meat products will be useful for you. To make the task easier, we offer an approximate list of ingredients. You can add or exclude products according to your desire and taste. So, the composition:
- pork pulp weighing 300 grams;
- beef pulp weighing 300 grams;
- chicken meat weighing 300 grams;
- smoked chicken leg - 1 piece;
- any sausages (milk, cream, etc.) - 1-2 pieces;
- smoked sausages - 1-2 pieces;
- green olives (preferably pitted) - about 10 pieces;
- black olives (preferably pitted) - about 10 pieces;
- tomato paste - 2 tablespoons (full tablespoons);
- water (depending on the volume of the bowl or meat broth;
- pickled cucumbers (gherkins are best) or capers - 5-10 pieces;
- salt, bay leaf, lemon;
- optional (you don’t have to add): potatoes, onions, tomatoes, bell peppers - 1-2 pieces each.
meat: step-by-step cooking recipe
It is best if you have boiled meat (all varieties). Perhaps you were preparing some dish and there were some unused pieces left over. If not, then you will have to first prepare the raw meat. It needs to be washed, dried and cut into small (1x1 cm) cubes. Then pour vegetable oil into the bowl and fry the pieces. To simplify and speed up the procedure, you can use a frying pan and perform this step on it.
You can use the second method and boil the meat. You will get broth for hodgepodge and ready-made pieces that do not need to be fried. In this case, after cooking, cool the meat and divide it into small pieces, and strain the broth. It is better to do all the cooking on a regular stove. It will take less time.
Mixed meat solyanka in a slow cooker will turn out delicious in any case. After you've boiled (or fried) the meat, cut all the other ingredients into pieces. Be sure to remove bones (for example, from a leg). Place the meat products in the multicooker bowl. Simmer everything with the meat a little more.
Step 4
Heat a little vegetable oil in a separate frying pan and fry finely chopped cucumbers or whole capers in it. You can put this product in a bowl without frying, but this way you achieve a more intense taste and aroma of the hodgepodge. Place the cucumbers in a bowl with the remaining ingredients.
Boil the broth on the stove. While it is boiling, you can chop and put one or two potatoes in it. With them, the meat hodgepodge will become more satisfying and nutritious. In a slow cooker, add two tablespoons of tomato paste to the meat. Stir. Fill everything in and close the lid. Set the "Extinguishing" function for an hour.
Step 6
15 minutes before readiness, add olives to the hodgepodge (you can take less than indicated in the recipe), add a bay leaf, and taste the soup for salt. Close the lid again and wait for the signal. Mixed meat solyanka in a slow cooker is ready. Pour the soup into bowls. Cut the lemon into half rings. Place it in each serving and serve. The soup turns out to be hearty, nutritious, incredibly aromatic and tasty. You can eat it with sour cream. It is especially good to eat hodgepodge after festive feasts. Bon appetit!
Solyanka is a very unusual dish. This soup combines the components of cabbage soup and pickle soup, such as cabbage, sour cream, pickles, and brine. There are three types of solyanka: meat, mushroom and fish. By adding olives, cucumbers, capers and lemon to the soup, you get an unusual spicy, sour and salty taste. And thanks recipes for making solyanka soup in a slow cooker, this process becomes much easier and eliminates the possibility of the soup boiling over. There are many different recipes for solyanka, usually it is a rich soup, which, due to its thickness, is sometimes classified as a second course, in contrast to kharcho soup, which is also prepared with a large amount of meat, but remains liquid.
The essential content of hodgepodge for all recipes is meat, mushroom or fish broth. For meat soup, they mainly use various sausages and meat for broth. Any smoked meats, sausages, sausages, hams, etc. will do. In almost all recipes you can find pickles and olives. Carrots and onions serve as a dressing. It is also customary to serve solyanka with lemon slices. The basis of the fish broth is sterlet or sturgeon. However, the most common solyanka recipes are based specifically on meat broth.
Recipe for solyanka meat soup in a slow cooker.
To prepare hodgepodge in a slow cooker you will need:
- 300 gr. beef
- 300 gr. smoked meats Boiled sausage, frankfurters, cervelat sausage.
- 3-4 pickles
- 3-4 potatoes
- 100 gr. pitted olives
- Sunflower oil
- 1 onion
- ½ lemon
- Bay leaf
- 1 tbsp. spoon of tomato paste
- Spices to taste
First, let's prepare the meat broth. Fill the multicooker about 2/3 full with water and add the beef. Cook in the “Soup” mode for 40-50 minutes.
When the strong broth is cooked, pour it into another bowl.
After this, you need to prepare the frying. Place the diced sausage, frankfurters, smoked meats into the multicooker bowl, and add the onion, cut into small cubes. Add vegetable oil and set the “Frying” program. Fry the sausage and onion for 5-7 minutes until the onion is golden brown.
Then you need to add a spoonful of tomato paste to the sausage and onion and fry for a few more minutes. At this time, cut the peeled potatoes into cubes and pour them into the slow cooker for frying. Add the pre-cooked broth with pieces of beef to the bowl and set for another 20 minutes in the “Soup/Stew” mode.
If the cucumbers are small, you can simply chop them. If they are large, you can simmer them in boiling water. Add chopped cucumbers to the bowl. At the signal from the multicooker, open the lid and add salt. It is necessary to do this at the end because it is not known how much salt cucumbers and smoked meats will provide. Solyanka is served with a slice of lemon and olives.
If desired, you can add spices or sour cream.
Such recipe for making solyanka soup in a slow cooker can be considered basic, but not the only possible one. There are many variations and ways of preparing it. You can also add or subtract some ingredients from the recipe. The main components, without which hodgepodge is impossible, can be considered meat, fish and mushrooms for the broth. Various smoked meats that you can choose according to your taste, pickles are also indispensable ingredients in solyanka. If desired, you can use capers, olives, lemon, and potatoes in cooking.
Solyanka soup recipe in a slow cooker video
There is nothing complicated about preparing hodgepodge in a slow cooker. However, for those who are new to cooking with this kitchen appliance, it will be useful to see the entire process of preparing this soup. Cooking solyanka soup in a slow cooker differs from a similar method of cooking on the stove. Thanks to this video lesson, the principles of operation of the programs, features and sequence of adding ingredients to the soup will become clear. Thanks to the above recipe for making solyanka soup in a slow cooker, you will not only save time and work surface area, it produces a completely different taste of the dish, new, unusual, more rich and aromatic. Just what is needed when preparing hodgepodge.
