Sauerkraut solyanka or from fresh cabbage - this is a great option for a delicious and hearty dinner. Do you think this is a simple dish that has no cooking options? We dare to dissuade you from this! Read the recipes for making hodgepodge in our article.
Solyanka from cabbage- it's a classic Russian dish, whose fans for centuries have been both ordinary villagers and rich nobles. Solyanka can be prepared from sour or fresh cabbage. The basis of the dish, according to many chefs, is the broth. It can be mushroom, fish or meat. In addition, the composition of the hodgepodge includes cucumber pickle.
Solyanka from cabbage with mushrooms
Ingredients:Cabbage - 1.2 kilograms
- pickle- 2 pieces
- mushrooms - 320 g
- water - 0.5 cups
- lemon - half a fruit
- bulb
- butter, tomato paste - 2 tablespoons each
- sugar - a teaspoon
- vegetable oil
- vinegar
- salt
- black pepper
Cooking:
1. Chop cabbage, put in a saucepan, add water, a spoonful of butter, vinegar, simmer for 45 minutes.
2. Chop the onion, cut the cucumbers and mushrooms into small pieces.
3. Fry the onion with mushrooms in oil, salt and pepper during cooking.
4. 15 minutes before the end of readiness, add chopped cucumbers, salt, bay leaf, black ground pepper, sugar, chopped cucumbers.
5. Stir it all well, cover with a lid.
6. Lubricate the baking dish butter, put half stewed vegetables, put a layer of mushrooms on top, cover with a layer of vegetables.
7. In order for the hodgepodge to be covered with a crust, sprinkle it with breadcrumbs and sprinkle with vegetable oil.
8. Place the mold in a preheated oven for half an hour.
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Sauerkraut solyanka
Ingredients:sauerkraut - 2/3 kg
- wheat flour - 15 g
- pickle
- lard - 100 g
- meat broth– 200 g
- brisket - 255 g
- pickle
- tomato paste - a few tablespoons
- greenery
- spices
Cooking:
1. Squeeze the cabbage so that it does not have brine and a rich sour taste.
2. Finely chop the onion, fry in pork fat. Add bay leaf tomato paste, spices, cabbage, sweat over low heat.
3. Put the brisket cut into small cubes.
4. Fry the flour in a hot frying pan, mix with warm broth, pour in the hodgepodge, continue to simmer for another 20 minutes.
5. Serve with chopped herbs and ground pepper.
Solyanka from fresh cabbage
Ingredients:Cabbage - 1.5 kilograms
- bulb
- beef - 0.5 kilograms
- tomato paste - two tablespoons
- tomato - 2 pieces
- carrot
- eggplant - 2 pieces
- salt
- greenery
Cooking:
1. Chop the beef, fry, add water to the pan, simmer over low heat until soft.
2. Rinse the eggplant to remove bitterness, cut lengthwise, salt the halves, leave for half an hour.
3. Fry chopped onions with grated carrots in vegetable oil, add tomatoes and tomato paste to them.
4. Cut the eggplant into pieces, fry with the addition of vegetable oil.
5. Mix all the ingredients, add chopped cabbage, salt, cover with a lid, simmer until tender, stirring occasionally. If the liquid evaporates quickly, add water.
6. Serve the hodgepodge with chopped herbs.
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Cabbage solyanka with sausage
Ingredients:Cabbage - one kilogram
- ground black pepper
- vegetable oil
- carrot
- sausages - ½ kg
- salt
- ketchup - 4 tablespoons
- bulb
- bay leaf - 3 pieces
Cooking:
1. Chop cabbage, put in a deep frying pan with three tablespoons of vegetable oil, add a little water, cover with a lid, simmer over low heat with occasional stirring.
2. In another pan with vegetable oil, fry the grated carrots and chopped onions, fry in oil.
3. Cut sausages into small pieces, add to carrots and onions.
4. Add salt, spices, ketchup, lightly fry. ready!
Solyanka from cabbage in a slow cooker
Ingredients:White cabbage
- red onion
- a clove of garlic - a couple of things
- chicken breast - 350 g
- carrot
- sunflower oil - a tablespoon
- spices
- allspice
- salt
Cooking:
1. Pour into the bowl sunflower oil, put the grated carrot, chopped onion, set the "Jam" mode, time - 10 minutes.
2. Put into the bowl chicken breast, diced, set the "Frying" mode, time - 20 minutes. Do not close the lid!
3. Set the "Extinguishing" mode, time - 20 minutes. Close the lid.
4. Salt, add pepper, garlic, some water, cabbage, spices, tomato paste. Simmer for 20 minutes with the lid closed.
5. Open the lid, stir. In an hour and a half, the dish will be ready!
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Cabbage solyanka recipe.
Ingredients:
Pork - 820 g
- cabbage - 1 kilogram
- carrot with onion
- tomato
- tomato paste - a tablespoon
- garlic clove - 2 pieces
- herbs and spices
- salt, pepper, sugar
- bay leaf - 2 pieces
- water or broth - 1 cup
- sunflower oil
Cooking:
1. Cut the meat into 3 cm pieces, fry in vegetable oil with the lid open.
2. Add pepper, salt, fry the meat until the liquid evaporates.
3. In a separate pan, fry the onion with carrots.
4. Mix the meat with browned vegetables, leave over low heat.
5. Cut the cabbage into strips.
6. Finely chop the tomato, put it together with the garlic squeezed through the press.
7. As soon as the tomato softens, add fresh herbs, sugar, tomato paste, dilute the broth or water.
8. After boiling the sauce, add the bay leaf, which must be removed at the end of cooking.
9. Pour the cabbage with meat with sauce, simmer until completely evaporated. Solyanka from cabbage with meat ready!
How to cook hodgepodge with cabbage
Ingredients:
Medium-sized cabbage - ½ fruit
- bulb bulb
- some salt
- sunflower oil
- medium red tomato
- olive oil
- Bulgarian pepper - half red and yellow
- paprika - ½ teaspoon
- bunch of fresh dill
- White vinegar- tea spoon
Cooking:
1. Cut the cabbage into thin strips, Bulgarian pepper - into thin longitudinal slices.
2. Remove the skin from the tomato, cut into cubes.
3. Cut the onion into thin half-rings, fry in a pan with sunflower oil.
4. As soon as the onion becomes transparent, add bell pepper, with constant stirring, fry for a couple of minutes, add the tomato, simmer for 7 minutes with continuous stirring.
5. Add cabbage, pour olive oil. Add wine vinegar, salt, add black pepper and paprika.
6. If you want to get crispy cabbage, cook it for about 10 minutes. ready!
Solyanka from cabbage with pork.
Ingredients:
fresh cabbage– 420 g
- tomato paste - a couple of tablespoons
- pork - 320 g
- carrot
- vegetable oil
- bulb
- sour cream
- greenery
- marjoram
- black pepper
- Bay leaf
Cooking:
1. Cut the meat into cubes, fry in vegetable oil until golden.
2. Cut the onion into rings, grate the carrot, put it on the meat, fry for a couple of minutes.
3. Cut the cabbage into strips, add to other products, add 155 ml of boiling water, simmer under the lid.
4. Add power, simmer for 5 minutes, stir thoroughly, cook for another three minutes, add herbs and spices.
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Solyanka from cabbage for the winter.
Ingredients:
Head of cabbage
- salt
- sugar
- tomato - 100 g
Cooking:
1. Clean the head of cabbage from dirty, green and old leaves, rinse under running water, chop with a sharp knife.
2. Salt, leave for a few hours.
3. Squeeze out the juice that stands out.
4. Put the chopped vegetable into a deep saucepan, put it on the stove, simmer for half an hour over low heat.
5. Fill the jars with hot hodgepodge, cover them with a lid, sterilize for 20 minutes.
6. Banks roll up, put away for storage.
Solyanka from cabbage with potatoes.
Ingredients:
Pork young - 520 g
- head of onion
- salt
- vegetable oil
- hot boiled water
- tomato paste - a tablespoon
- hot boiled water - 755 ml
- Bay leaf
- carrot
- small potatoes - 8 pieces
- table salt
- head of onion
- ground black pepper
- vegetable oil
Cooking:
1. Cut the cabbage, put it in a shallow frying pan with vegetable oil, fry for 20 minutes.
2. Cut the pork into small pieces, put in another pan, fry for 20 minutes in vegetable oil.
3. Peel the potatoes thoroughly, rinse and cut.
4. Add grated carrots, onion cubes to the fried meat. Fry all this until cooked, lay out the contents of the first pan, pour hot water, mix thoroughly, simmer for 25 minutes.
5. At the end of cooking, season the dish with pepper, bay leaf and salt, turn off the stove, cover the stove with a lid, leave to brew. ready!
Cabbage hodgepodge photo.
Solyanka from cabbage with stew.
Ingredients:
White cabbage
- stew
- bulb
- carrot
- cumin
- salt with spices
Cooking:
1. Take a can of stew, open it, transfer it to a saucepan with a dense bottom. Stew should preferably be beef.
2. Put the stew on low heat, leave for a while.
3. Add some crushed dill seeds and cumin.
4. Put everything out together for five minutes.
5. Cut the onion into rings.
6. As soon as the cabbage becomes soft, put the carrots and onions in it, season a little with salt, stir, simmer over low heat.
7. Serve the finished hodgepodge hot, decorating with fresh herbs.
8. You can also use olives and lemon slices for decoration.
Hearty cabbage hodgepodge can be both an independent dish and an interesting option. vegetable garnish. Such a treat is being prepared with various additives - mushrooms, meat, potatoes. And the basis of it can be both fresh and sauerkraut.
Solyanka from fresh cabbage
Ingredients: 630 g fresh cabbage, half less than carrots, large onion, 60 g tomato paste, 4 bay leaves, ground black pepper, salt.
- Washed vegetables are finely chopped. Onions are best cut into small cubes. This component is fried in any fat until soft.
- Next, chopped carrots, salt, pepper are poured to the onion. Together, the ingredients are stewed for another 7-8 minutes.
- Cabbage is also sent to the pan. It is advisable to pre-rumple it with your hands.
- The mass languishes over low heat for another 7-8 minutes.
It remains to put the tomato paste in the pan, and bring the fresh cabbage hodgepodge to full readiness.
With the addition of sausages
Ingredients: about a kilo of fresh cabbage, a small carrot, onion, 7 standard sausages, 2 tbsp. spoons of ketchup without additives, salt.
- The cabbage is washed, cleaned of the upper coarse leaves and finely chopped. It is laid out in a pan and poured with olive or other vegetable oil. The vegetable is being fried.
- In a separate frying pan, chopped onions and carrots are sautéed in any convenient way. They cook until soft. Next, ketchup is sent to the container.
- Roasting is transferred to the finished cabbage. At this stage, the dish is salted.
- Chopped sausages are cooked in the pan left over from frying. They need to be fried for 2-3 minutes with stirring.
It remains to mix the contents of two pans and the hodgepodge with sausages and cabbage is completely ready.
Solyanka from cabbage with mushrooms for the winter
Ingredients: 1.5 kilos forest mushrooms and fresh cabbage, 2 carrots, 65 g of salt, 3 ripe tomatoes, 2 onions, 55 g of granulated sugar, 120 ml of tomato paste, any seasonings, 25 ml table vinegar.
- Mushrooms are cleaned, washed a couple of times and boiled for 12 minutes after boiling. Then they recline in a colander.
- The cabbage is medium-sized chopped, after which it is lightly fried in refined oil in large saucepan. Next, a little water is added to the container and the vegetable is already stewed at minimum heat.
- In a separate pan, grated carrots and onion half rings are sautéed. This mass is also sent to the cabbage.
- Tomatoes are freed from the skin. The easiest way to do this is after they are scalded with boiling water. Together with mushrooms, without excess liquid, they are laid out in a saucepan to the rest of the components.
- The remaining ingredients stated in the recipe are added, except for vinegar. The mass is stewed for about half an hour. It is important not to forget to stir it occasionally. The last portion of vinegar is poured into the container.
Solyanka - a traditional dish Russian cuisine. Interestingly, not only soup can have such a name, but also a dish prepared exclusively from cabbage with various additives. In ancient times, this dish could be seen on the table of both the rich and the poor. Solyanka refers to dietary foods that have a positive effect on the activity of the digestive tract.
solyanka with sausages
This dish can be considered economical, since more affordable sausages are used instead of expensive meat. Prepared according to this recipe, the dish can be served at any meal, as it is both hearty and light.
For cooking, you should take such a set of products: 425 g of a white vegetable, 6 milk sausages, 2 pickles and the same amount of onions, carrots, 4 tbsp. spoons of tomato sauce, herbs and spices.
- First, prepare the main vegetable of this dish: wash, remove the spoiled leaves and dry the head of cabbage with a towel. Chop it into thin strips and send it to a frying pan with heated oil. Add salt and pepper, stir and simmer for 15 minutes. The fire must be medium;
- Cut the peeled onion into half rings, and grate the carrot. Send the vegetables to the pan and fry until golden brown. Dilute the tomato sauce with a little water and add to the pan. Simmer covered for 35 minutes;
- Cut the sausages into cubes and fry them separately in hot oil. Remove the peel from the cucumbers and also chop into cubes. Together with sausage, send them to the pan with vegetables. Mix everything, add spices to taste and simmer for another 15 minutes. Serve with chopped greens.
solyanka with vegetables
Consider lean recipe, which can be included in the vegetarian menu. It is worth noting the low calorie content, which means that people who watch their figure can eat such a hodgepodge.
vegetable solyanka is prepared from such ingredients: 250 g of onion, 725 g of cabbage, 155 g of carrots, 300 g of pickles, 45 g of tomato paste, a couple of bay leaves, 5 cloves of garlic, 200 ml of broth, vegetable oil, salt and pepper.
Step by step cooking instructions:
- Take a pan with thick walls, pour in the oil, heat it up and add the chopped carrots and onions. Send diced cucumbers and pasta there. Put out a little and put the chopped cabbage. Stir occasionally, fry over medium heat;
- When the vegetable slices are slightly fried, send the laurel to the pan and pour in the broth. Cover the lid, lower the heat and simmer for 30 minutes. until ready. In the end heat treatment add chopped garlic and simmer for 3 more minutes. Leave for a while to brew and serve.
hodgepodge with mushrooms
Consider the recipe for another second course, which can be eaten separately or added with any meat. Solyanka can be taken with you to work, because it is very tasty and satisfying even when cold.
To get delicious hodgepodge, you should prepare such a set of products: 0.5 kg of champignons and cabbage, 2 pickles, onion, 2 tbsp. tablespoons of vegetable oil, table vinegar and tomato paste, and another 1 tbsp. a spoonful of breadcrumbs, 2 teaspoons of granulated sugar, bay leaf, salt and pepper.
Step by step cooking instructions:
- First, prepare the main vegetable of the dish: wash the head of cabbage and chop it finely. Put it in a saucepan, add 1 tbsp. a spoonful of oil, 0.5 tbsp. water, vinegar, put on the stove and simmer for 20 minutes;
- After the time has elapsed, put chopped cucumbers, tomato paste, spices, granulated sugar, salt and simmer everything for 20 minutes;
- At this time, cut the peeled mushrooms and fry in hot oil in a frying pan along with chopped onions. After that put them to the cabbage. Mix everything, put in a pre-oiled mold, and sprinkle with breadcrumbs on top. Bake in the oven for 15-20 minutes.
fresh cabbage hodgepodge in a slow cooker
This delicious second dish can also be prepared in a slow cooker. Thanks to this technique, the cooking process is greatly simplified. We suggest using meat in the recipe right away to get full meal for lunch or dinner.
For this dish, you should prepare such a set of products: a small head of cabbage, 2 onions, a carrot, 1 tbsp. a spoonful of tomato paste, 425 g fillet, 2 cloves of garlic, 2 tbsp. tablespoons of vegetable oil, salt, pepper and spices.
Step by step cooking instructions:
- Pour oil into the multicooker bowl and turn on the "Frying" mode. When the oil is hot, put the chopped onion and grated carrot. Cook without closing the lid for 10-15 minutes;
- Wash the fillet in running water, cut it into a small cube and send it to the slow cooker. Continue cooking in the same mode, but only for 20 minutes. Do not forget to stir from time to time so that the meat is evenly fried;
- After the time has elapsed, select the "Extinguishing" mode, close the lid and cook for 20 minutes. At this time, chop the head of cabbage and pass through the garlic press;
- Send vegetables, salt, pepper, spices, tomato paste to the slow cooker and pour in some water. Cook in the “Stew” program under the lid for 2 hours. After half an hour, open the lid and mix everything well.
solyanka with potatoes and meat
The dish prepared according to this recipe is very tasty, juicy and beautiful. Another advantage is satiety, which allows you not to remember hunger for a long time. Ingredients are for 6 servings.
To prepare this dish, you should take the following set of products: 2 kg cabbage, 3 medium-sized carrots, a large onion, 650 g pork, 2 tbsp. spoons of tomato paste, salt, 6 medium potatoes, herbs and 2 cloves of garlic.
Step by step cooking instructions:
- Cut the meat into cubes and fry in hot oil until golden brown. It is recommended to slightly salt the pork. After that, transfer it to the pan, add the potatoes, peeled and cut into large pieces. Add water to cover the ingredients a little and simmer over low heat;
- Grind the head of cabbage, as for a salad and separately fry the vegetable until golden brown over medium heat. Separately, you should prepare chopped onions and carrots;
- When the pork with potatoes will already be stewed for 20 minutes. Add salt, tomato paste, cabbage, and onions with carrots to them. Mix everything well and simmer over low heat until cooked. On average, this takes about 20 minutes. For 5 min. before the end of the heat treatment, put the chopped garlic. Serve with chopped greens.
solyanka with stew
If there is no meat, then in the recipe for this second course, you can use a more affordable stew. Believe me, the taste of hodgepodge will not disappoint you. Ingredients are for 6 servings.
Step-by-step recipes for cooking cabbage hodgepodge with meat, potatoes, mushrooms or fish
2018-02-13 Yakovleva KiraGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
2 gr.
8 gr.
carbohydrates
6 gr.101 kcal.
Option 1: Cabbage hodgepodge with meat - a classic recipe
Most often in rural areas, cabbage hodgepodge was cooked in meat broth with the addition of lard and pickles. The Russian people fell in love with hodgepodge from ancient times, and not only peasant people, but also rich nobles, it periodically appeared even on the royal table. And not in vain, because it is not only satisfying and tasty dish but also very useful. Cabbage contains a lot of vitamin C, magnesium, folic acid and potassium. If you eat it at least a couple of times a week, you can reduce the risk of diseases of the cardiovascular system and strengthen the immune system.
Ingredients:
- 700 grams of sauerkraut;
- 100 grams of lard;
- 250 grams of smoked brisket;
- 200 grams of meat broth;
- 1 onion;
- 1 pickled cucumber;
- 15 grams of flour;
- 2 tbsp. spoons of tomato paste.
Step-by-step recipe for cabbage hodgepodge with meat
Squeeze the cabbage to leave as little brine as possible, so you can avoid too strong a sour taste.
Chop and fry the onion lard within a couple of minutes.
Add tomato paste, spices (bay leaf if desired) to the onion, cover the pan with a lid, simmer over low heat for seven minutes.
Peel the cucumbers from the peel and seeds, cut into small cubes, send to the pan.
Cut the brisket with the same cubes, add to the rest of the products.
Fry the flour for a few minutes, add the meat broth, mix.
In a saucepan, mix the meat broth, vegetables and meat, cook over low heat for twenty minutes.
Serve the dish on the table, seasoning it with a spoonful of sour cream and sprinkling with finely chopped herbs.
Option 2: A quick recipe for hodgepodge with cabbage and potatoes
The traditional hodgepodge is made from sauerkraut, and the preparation of products depends on the specific recipe, in which each chef brings something of his own. The basis of the soup is meat broth, although it is often prepared with mushroom or fish stock and even cucumber pickle. Therefore, the broth is prepared in the first place, it can be made the day before and left in the refrigerator, this will speed up the preparation of the dish the next day. Potatoes will make the soup more satisfying, so you can add a few medium-sized ones.
Ingredients:
- 3 potatoes;
- 1 onion;
- 1 carrot;
- 2 pickles;
- 200 grams of sour cabbage;
- 1 st. a spoonful of tomato juice;
- 30 grams of sunflower oil;
- olives or capers to taste.
How to quickly cook a hodgepodge with cabbage and potatoes
Cut the peeled potatoes into small strips, dip in boiling water, cook for twenty-five minutes.
Dice peeled cucumbers.
Rinse the cabbage, squeeze out the water.
Chop onions and carrots, fry over low heat in oil for two minutes.
Add cabbage and cucumbers, simmer for ten minutes.
Pour in tomato juice, mix, cook one minute.
Transfer vegetables to a saucepan, cook for ten minutes.
Before serving the soup, you can put a few olives or capers in each bowl, or sprinkle with fresh herbs.
Option 3: Cabbage hodgepodge with meat
Meat hodgepodges are the most rich. At the same time, the type of meat does not matter, you can cook on any - chicken, beef, pork. Often they are even combined, then they get more interesting taste, especially if you add smoked meats.
Ingredients:
- 300 grams of beef;
- 350 grams of white cabbage;
- 1 carrot;
- 1 onion;
- 2 glasses of water.
Step by step recipe
Cut the beef into small equal pieces, fry until a small crust forms.
Chop onion, add to meat.
Grind carrots on a grater, pour into a pan.
Chop cabbage, add to meat and other vegetables.
Pour boiled hot water, simmer for half an hour.
Add tomato paste or juice, simmer for another seven minutes, adding fire.
Add spices.
Such a hodgepodge is more like a stew, so it can be served with potatoes or rice.
Option 4: Solyanka with cabbage, potatoes, mushrooms and fish
Most unusual recipe solyanki - with champignons and canned fish. Here's what can really surprise relatives and guests. They will definitely be satisfied with an unusual, satisfying and tasty treat.
Ingredients:
- 240 grams of sardines, canned in tomato;
- 300 grams of champignons;
- 300 grams of sauerkraut;
- 2 cucumbers;
- 1 onion;
- 1 carrot;
- 50 grams of olives;
- seasonings to taste.
How to cook
Cut potatoes into thin slices.
Pour three liters of water into the pan, when it boils, add potatoes and cook for twenty minutes.
Finely and thinly cut the mushrooms.
Chop onions and carrots.
Cut pickles into small cubes.
Simmer onions and mushrooms for five minutes.
Add carrots to skillet and cook for 3 more minutes.
Put cucumbers, simmer for another three minutes.
Add cabbage to vegetables.
Pour vegetables with half a glass of broth, simmer for five minutes under the lid.
Add fried meat and sardines to the soup.
Pour olives, spices and finely chopped greens into the soup, mix and let it brew for twenty minutes under the lid.
Place a lemon wedge into each serving.
It is not necessary to cook with sardines, any will do. canned fish, but it is better to choose in tomato sauce, as this will emphasize the classic, slightly sour, taste of hodgepodge. The soup will be even more aromatic and tastier if you add a couple of olives, a slice of lemon and some crispy rye crackers to each serving.
Option 5: Fresh cabbage hodgepodge with sausages
This is the simplest recipe, both in terms of the composition of the products and the cooking process. It is better to choose smoked sausages, by type hunting sausages. Thanks to them, the soup will turn out rich and fragrant. You should not add a lot of spices, as sausages are usually already peppered, although, of course, you need to be guided by your own taste sensations.
Ingredients:
- 1 kg of cabbage;
- 3 carrots;
- 2 onions;
- 5 sausages;
- 5 grams of Italian herbs;
- 4 tbsp. spoons of allspice;
- bunch of greens.
Step by step recipe
Cut sausages into circles, fry until golden brown.
Finely chop the onion, fry together with sausages for five minutes.
Grate the carrots, add to the pan, cook for another five minutes, stirring occasionally.
Add spices, mix.
Finely chop the cabbage.
Put all the vegetables and tomato paste in a cauldron, pour water.
Simmer for forty minutes under the lid.
Sprinkle with finely chopped herbs.
Since hodgepodge is made from meat, and in some cases sausages and sausages, it is very useful for humans, because these products are a source of protein. And in pickles there are a lot of trace elements necessary for a person, such as zinc, phosphorus, chromium, iodine and potassium. Vegetable oil can be replaced with creamy, rich in vitamins of the K, B, PP groups, which favorably affect the health of the skin, bones, hair and nervous system.
Option 6: Solyanka with cabbage for the winter
If you take a little time in the summer winter preparations, then during the period of severe cold it will be possible to open a jar of fragrant hodgepodge and make sure that the efforts were not wasted. In addition, this will save a lot of time for cooking dinners, because the soup will simply be warmed up. And if you make the hodgepodge thicker, like a stew, then it can be served as a second dish with any side dish, like rice or mashed potatoes. Those who like it spicier can add red and allspice to the list of ingredients.
Ingredients:
- 3 kg of white cabbage;
- 2 kg bows;
- 2 kg carrots;
- 6 tomatoes;
- 4 bay leaves;
- 2 tbsp. spoons of salt;
- 1 st. a spoonful of sugar;
- 1 st. a spoonful of vinegar.
How to cook
Remove the top leaves from the cabbage head, cut out the stalk, chop the rest.
Grate carrots on a fine grater.
Chop the onion into half rings.
Scald the tomatoes with boiling water, remove the skin and cut into thin slices.
Place all vegetables in one bowl.
Add water, sugar, salt, oil, mix.
Cook for two hours over low heat.
At the end of cooking, add black peppercorns, bay leaves, mix.
Sterilize jars, spread hot hodgepodge over them, roll up.
It is important to remember that the more different ingredients are added to the hodgepodge, the tastier and richer its taste will turn out. It is recommended to mix smoked meats and several types of meat at once. When preparing soup based on sauerkraut, you must definitely get rid of excess brine and sourness. To do this, you need to lower the cabbage into boiling water for a couple of minutes, then put it in a colander and, when it cools down, squeeze it well and only then add it to the soup. You can even fry it a little in a little olive oil beforehand.
Option 7: Solyanka with cabbage, eggplant and beef
Eggplant in the composition of the hodgepodge will not only add benefits to it, but also make the taste more original, which will surely please all guests.
Ingredients:
- 1.5 kg of cabbage;
- 1.2 kg of beef;
- 1 carrot;
- 2 eggplants;
- 1 onion;
- 2 tomatoes;
- 2 tbsp. spoons of tomato paste.
Step by step recipe
Cut the beef into neat small pieces and fry until a crust forms.
Add a little water to the meat and simmer over low heat until it becomes soft (about thirty minutes).
Rinse the eggplant, cut in half lengthwise, salt and leave aside for half an hour.
Chop onions and carrots, fry for a few minutes.
Scald the tomatoes with boiling water, remove the skin from them and add them, along with the tomato paste, to the pan with other vegetables.
Cut the eggplant into small cubes, add to the pan, mix.
Chop the cabbage, send to the rest of the vegetables.
Stir, add seasonings and spices, a little water, simmer for ten minutes.
Put the meat and frying into boiling water, cook for ten minutes.
Solyanka refers to the type of soups that nutritionists are allowed to eat at least every day, despite the fact that this is clearly not dietary product, because it is based on meat broth. But it perfectly warms and saturates, so the feeling of hunger goes away for at least a few hours. In addition, this dish is prepared quite quickly, in just an hour, and most of the time - cooking - takes place without our participation at all. In addition, it allows you to use stale after the holiday, for example, products.
Meat hodgepodge in all its varieties can be called a classic of the genre and an unconditional male favorite. Creativity folk chefs enriched this recipe with many variations. One of the most popular solyanka recipes - with cabbage and potatoes, by no means classic, but very satisfying and incredibly tasty.
This rich and thick winter soup goes well with both sauerkraut and fresh cabbage. Any meat is suitable for him, but it is preferable to take those varieties that cook faster.
Products:
- Meat (veal, pork, turkey or chicken) - 400 gr.
- Potatoes - 400 gr.
- Cabbage (fresh or sauerkraut) - 300 gr.
- Onion - 100 gr.
- Tomato - 1 tbsp. a spoon.
- Water or broth - 1 liter.
- Salt, parsley, pepper.
Cooking:
- Rinse the meat with water, cut into small pieces. Peel and finely chop the onion. Shred the cabbage. If you are using sauerkraut, squeeze it lightly to remove excess liquid. Peel the potatoes and rinse with running water.
- Place the meat in a saucepan where the hodgepodge will be cooked, and fry in oil.
- Separately, fry finely chopped onions. When it turns pink, add the shredded cabbage and simmer together until soft.
- Combine the meat in a saucepan with onion and cabbage, add a spoonful of tomato and simmer a little over low heat.
- Cut the peeled potatoes into cubes and add to the main frying. Salt, sprinkle with freshly ground black pepper, add bay leaf and stir.
- Next, add the hodgepodge with broth to the desired density and bring to a boil over medium heat. Cook covered until the potatoes are soft.
The amount of liquid in the hodgepodge can be reduced - many people like it when there is little water in it, and the hodgepodge looks more like meat with a side dish.
Registration:
SOLYANKA FROM FRESH CABBAGE WITH SMOKED MEATS
Hello to all my readers. Today I will tell you a recipe for making a hodgepodge, but not that hodgepodge with meat, or, as it is called there, it seems that a combined hodgepodge with meat, but for lunch we will have pickled cabbage Yes, and with meat, and all sorts of smoked meats.
This recipe for making cabbage soup was taught to me by my mother, and we have been preparing fresh cabbage soup this way for quite a long time. In general, of course, there are a huge number of variations on the theme of “hodgepodge” - you can just stew cabbage with vegetables, you can use sauerkraut, add mushrooms, smoked meats, meat, sausages and - and all this will be incredibly tasty, but today I will tell you my recipe for preparing this wonderful dish, the way it is cooked in my family.
Ingredients for Fresh Cabbage Solyanka:
- 1 small head of cabbage
- 1 carrot
- 1 bulb
- 1 red bell pepper
- any smoked meats that you have in the refrigerator (I have smoked meat with lard - 300 grams, even in the recipe I used yesterday's turkey chop)
- tomato paste
- salt, pepper, spices to taste
Cooking:
- First, peel all the vegetables from their skins.
- We'll chop the cabbage.
- Cut the onion and bell pepper into small cubes.
- Grate carrots on a coarse grater.
- I also cut the smoked meats and chop into cubes, but not too small.
- Pour oil into a pan and fry a little onion.
- When the onion is a little reddened, we send carrots and bell peppers to his company. Fry a little until golden brown.
- Now it's time for the meat. Add the meat to our vegetables and also fry a little, literally 2-3 minutes.
- Now throw in the cabbage and mix everything thoroughly.
- Now fry a little all the ingredients for 10-15 minutes. Stir so that the cabbage does not burn.
- Now you can add the tomato paste. Mix everything and fill everything with broth, if available, or boiled water, so that the water is at the level of cabbage.
- We all simmer our fresh cabbage hodgepodge for 20-30 minutes under the lid until the cabbage becomes soft. Check your hodgepodge, maybe it will cook faster, or you may need to stew it a little more, depending on which cabbage and how quickly it becomes soft.
I don’t know why, but cabbage hodgepodge in our family is always served with mashed potatoes, and this cabbage sauce is just delicious. Try it and serve it like this, I'm sure you'll like it.
Bon appetite.
Solyanka soup from fresh cabbage
For the recipe you will need:
- Cabbage - 300-400 g.
- Vegetable oil - for frying
- Sausages - 3-4 pcs.
- Smoked ham - 200 g.
- Semi-smoked sausage - 200 g.
- Boiled pork pulp - 300 g.
- Large onion - 1 pc.
- Large carrots - 1 pc.
- Large tomato - 1-2 pcs. Tomato paste - 2 tbsp. l.
- Olives - to taste
- Salt - to taste
- Ground black pepper - to taste
- Purified water - 3 liters
- Vinegar -1 tbsp. l.
Solyanka soup from fresh cabbage - cooking method:
We take out half-smoked sausage, ham and sausages from the refrigerator. We remove the protective film from them and put them one by one on a cutting board. Using a knife, cut the sausages into small round pieces and transfer to a clean plate.
Then, cut the sausage across into small circles and then grind it as much as you like. We shift the pieces of sausage to the sausages in a plate.
At the end, put the ham on a cutting board and also chop it into small pieces. After - we shift the chopped product into a plate with sausages and sausage.
You can also increase or decrease the amount of these meat ingredients as desired. If, for example, you prefer the taste of fried semi-smoked sausage in soup, then you can take a larger piece of this product, and take half as much ham. And vice versa. The main thing is that you like the taste and texture of the dish.
Using a knife, peel the onion from the husk and then rinse the ingredient under running water. We spread the vegetable on a cutting board and finely chop it into squares no larger than 1 centimeter in length and width. Transfer the finely chopped onion to a plate.
Peel the carrots with a knife and then rinse under running water. We spread the vegetable on a cutting board and cut it along the fruit into two halves. Then finely chop each half into small pieces.
Also, each half, before chopping, can be cut into two more halves. It all depends on what kind of carrot you want to see in the soup. If you like this vegetable in the form of chips, then you can use a coarse grater and grate the ingredient with this inventory. In any case, we transfer the crushed component to a free plate and proceed to the next stage of cooking.
Put the tomatoes in a bowl and cover with boiling water. Leave the ingredient in this state for 5 minutes, so that then you can easily remove the skin from the vegetable.
After we have peeled the tomatoes with a knife after the allotted time for blanching has expired, put the ingredient on a cutting board. Using the same sharp equipment, finely chop the vegetable and immediately transfer it to a separate plate.
So, all the ingredients are processed and ready for further preparation of the soup. Therefore, we put all the chopped meat products in a pan and pour a small amount of vegetable oil into the container.
We put the pan with the ingredients on medium heat and, from time to time stirring everything with a wooden spatula, fry the meat products until a soft golden color. After that, put the cabbage in a container and mix everything well again with a spatula.
Simmer the ingredients under the lid for 7-10 minutes on a fire less than medium. After this time, open the lid of the pan and again mix everything well with improvised equipment. Initially, the cabbage will release juice, which in turn will soak the sausage with meat.
After that, simmer the components of the dish for another 5-10 minutes. Then, turn off the burner and cover the container with a lid. Set the ingredients aside to set.
Put the second frying pan with a little oil on the stove over medium heat. When the oil warms up, reduce the heat to medium-low and put the finely chopped onion into a container.
Fry the ingredient until a soft golden color is formed, stirring everything with a spatula from time to time so that the onion does not burn. After that, add carrots to the pan and again mix everything well with a spatula.
Fry the two components for 5-10 minutes until the carrot is soft.
Lastly, add finely chopped tomatoes to the bowl. We make a small fire and, having mixed everything well with a spatula, simmer until part of the liquid evaporates and the tomatoes become soft. Then - turn off the burner, salt and pepper the frying to taste, cover everything with a lid and set aside to brew.
So, put a deep pot of purified water on a big fire. After the water boils, make medium heat and add the fried meat ingredients to the container with stewed cabbage and vegetable roast.
Mix everything well with a tablespoon and wait for the water to boil again. After that, we reduce the fire to medium and add tomato paste, olives to taste, as well as salt and black pepper to taste. Mix everything well with a spoon and cook under the lid after the next boiling of the dish for another 15-20 minutes.
When the soup is cooked, do not rush to serve it immediately. The dish must still be infused. You can also serve hodgepodge with cabbage by decorating the soup with a slice of lemon and finely chopped greens.
