Cabbage solyanka with ham. The recipe for hodgepodge of mixed meats is classic with sausage. The most delicious recipe for the whole family Solyanka with ham recipe

Rich, thick and aromatic Solyanka mixed meat with sausage classic, cooked from several types of meat and smoked meats, with porcini mushrooms, olives and black olives - not just a first course, but a real delicacy.

But now I can safely tell you how to prepare the most delicious solyanka recipe at home, knowing that it will definitely please both family members and guests. This wonderful dish will brighten up any holiday dinner. Look at the top photo and see for yourself.

Preparation

First, I'll tell you how to cook the right broth. Wash a piece of beef with a bone thoroughly, fill it with cold water and put it on the stove. Bring to a boil, skim off the foam, add salt and simmer over low heat for 2 hours. Then add smoked meat to the beef and continue cooking the hodgepodge broth for another 30 minutes.

While the meat is cooking, prepare the roast. To do this, peel, wash them, cut them into small cubes and fry in butter until tender.

Remove the cooked beef and pork ribs from the broth, strain the broth, and set the meat aside. Place peeled, washed and diced potatoes, smoked meats, boiled meat and sausage into the boiling broth. It is advisable to take at least three types of smoked meats from different types of meat, then our soup will be especially tasty. We have smoked pork ribs, smoked chicken, hunting sausages, two types of boiled sausage or ham, preferably both pork and beef.

After ten minutes, add diced pickled cucumbers to our hodgepodge, lightly fried, and cook them for 5 minutes.

You can use any mushrooms, but with white ones it turns out tastier; both frozen and fresh will do.

Then add olives and chopped Chinese cabbage to the broth and cook for another five minutes. I replaced white cabbage with Chinese cabbage because white cabbage in winter and spring can sometimes be too tough and have a rather pungent taste. It is better to put it in hodgepodge in summer or early autumn, and in winter and spring use Chinese cabbage, which has a delicate taste, to make hodgepodge.

Just before the end of cooking, add a couple of bay leaves, a few peas of allspice, finely, to the soup and remove the pan from the heat. It is better to remove the bay leaf after ten minutes so that it does not spoil the taste of the finished dish.

I don’t put tomato or tomatoes in the hodgepodge because pickled cucumbers, olives and black olives give it enough acid and... The lack of acid can be easily compensated for by a slice of lemon, which can be placed on a plate with ready-made hodgepodge before serving. Serve with sour cream or. Bon appetit!

Ingredients

• Water – 3 liters;
• Beef on the bone – 600 grams;
• Smoked pork ribs – 300 grams;
• Smoked chicken – 150 grams;
• Hunting sausages – 2 pieces;
• Boiled beef ham – 150 grams;
• Boiled pork ham – 150 grams;
• Forest mushrooms - 50 grams dry or 350-400 grams fresh;
• Onion – 1 piece;
• Carrots – 1 piece;
• Potatoes – 4 pieces;
• Pickled cucumbers – 7 – 8 pieces (not large);
• Beijing cabbage - 6-8 sheets;
• Olives - ½ jar;
• Olives - ½ jar;
• Bay leaf – 2 leaves;
• Allspice – 5 peas;
• Dill, parsley and salt to taste.

A hearty cabbage solyanka can be either an independent dish or an interesting option for a vegetable side dish. This treat is prepared with various additives - mushrooms, meat, potatoes. And its basis can be either fresh or sauerkraut.

Ingredients: 630 g fresh cabbage, half the carrots, large onion, 60 g tomato paste, 4 bay leaves, ground black pepper, salt.

1. The washed vegetables are finely chopped. It is best to cut onions into miniature cubes. This component is fried in any fat until soft.
2. Next add chopped carrots, salt and pepper to the onion. Together, the ingredients simmer for another 7-8 minutes.
3. Cabbage also goes into the frying pan. It is advisable to first knead it with your hands.
4. The mass simmers over low heat for another 7-8 minutes.

All that remains is to put the tomato paste in the frying pan and bring the hodgepodge of fresh cabbage to full readiness.

With added sausages

Ingredients: about a kilo of fresh cabbage, a small carrot, an onion, 7 standard sausages, 2 tbsp. spoons of ketchup without additives, salt.

1. The cabbage is washed, cleared of the outer coarse leaves and chopped quite finely. It is laid out in a frying pan and poured with olive or other vegetable oil. The vegetable is sent to be fried.
2. Onions and carrots, chopped in any convenient way, are sautéed in a separate frying pan. They are cooked until soft. Next, ketchup is sent into the container.
3. The fried cabbage is transferred to the finished cabbage. At this stage the dish is salted.
4. Shredded sausages are cooked in the remaining frying pan. They need to be fried for 2-3 minutes while stirring.

All that remains is to mix the contents of two frying pans and the hodgepodge with sausages and cabbage is completely ready.

Cabbage solyanka with mushrooms for the winter

Ingredients: 1.5 kilos of wild mushrooms and fresh cabbage, 2 carrots, 65 g salt, 3 ripe tomatoes, 2 onions, 55 g granulated sugar, 120 ml tomato paste, any seasonings, 25 ml table vinegar.

1. The mushrooms are cleaned, washed a couple of times and cooked for 12 minutes after boiling. Then they lean back in a colander.
2. The cabbage is chopped into small pieces, after which it is lightly fried in refined oil in a large saucepan. Next, a little water is added to the container and the vegetable is stewed over low heat.
3. Grated carrots and onion half rings are sautéed in a separate frying pan. This mass is also sent to the cabbage.
4. The tomatoes are peeled. The easiest way to do this is after they have been scalded with boiling water. They, together with the mushrooms, without excess liquid, are placed in a pan with the rest of the ingredients.
5. Add the remaining ingredients stated in the recipe, except vinegar. The mass is stewed for about half an hour. It is important not to forget to stir it periodically. The last portion of vinegar is poured into the container.

After mixing, hodgepodge of cabbage and mushrooms for the winter is laid out in sterilized containers. The treat is kept cool.

How to cook with meat?

Ingredients: half a kilo of pork, 2 onions, large carrots, a small head of cabbage, 2 tomatoes, 5-6 garlic cloves, 130 g of tomato paste, 1 tbsp. a spoonful of granulated sugar, salt, 3 bay leaves.

1. Small pieces of meat are fried in any fat until the liquid from the pan evaporates.
2. Shredded carrots and onions are sautéed separately.
3. The cabbage is cut into miniature squares and transferred to the meat. Salt is also poured here.
4. Tomatoes and garlic are finely chopped. They fry together for 10-12 minutes. The mixture is poured with a small amount of water with sugar and tomato paste. Bay leaves are also laid. After the mass boils, the bay leaf is removed.
5. Vegetable sauce is poured over meat and cabbage. With a minimal sauce, the treat is stewed under the lid for 15-17 minutes.

Solyanka with meat will be a complete hearty lunch option for the whole family.

Multicooker recipe

Ingredients: a whole forkful of cabbage, a couple of carrots, a large onion, table salt, ¾ tbsp. filtered water, 3-4 tbsp. spoons of thick tomato paste without additives, a mixture of peppers. The following describes how to cook hodgepodge in a slow cooker, tasty and simple.

1. The cabbage is finely chopped. The remaining vegetables are randomly chopped with a knife.
2. First, the onion is sauteed in any fat in the bowl of a “smart pan”, then it is fried along with the carrots.
3. After 5-6 minutes, the cabbage is added to the bowl.
4. The products are salted, peppered, and filled with water with the paste dissolved in it.
5. In the program intended for stewing, the dish simmers for about half an hour.

If the specified time was not enough, you can cook the food in the same mode for another 12-14 minutes.

Country-style sauerkraut

Ingredients: 620 g of sauerkraut, a pickled cucumber and an onion, a full glass of meat broth, salt, a couple of large spoons of tomato paste, 80 g of lard, 15 g of flour, aromatic herbs.

1. The cabbage is directly squeezed out of the brine by hand. If it turns out to be too sour, the vegetable must also be rinsed with running water.
2. Onion cubes are fried in lard. Salt, spices, and tomato paste are added to the same frying pan. And after a couple of minutes - prepared cabbage.
3. The treat is simmered on low heat. When the vegetables have softened well, you can place the pickled cucumber slices without the peel in the frying pan.
4. Fry the flour in a separate frying pan until golden (no oil is used). Then it is filled with broth. The liquid is mixed until the lumps disappear.
5. The mixture from step four is poured over the cabbage and cooked for another 15-17 minutes. At the very end, you can add fried bacon or sausages to the treat to taste.

Solyanka with cabbage and potatoes is simmered until all ingredients are fully cooked.

Lenten solyanka

Ingredients: 2 medium carrots, half a small head of cabbage, 2 onions, 1 tbsp. spoon of olive oil, 2-3 tbsp. spoons of ketchup, any mixture of spices.

1. The cabbage is chopped medium. The onion is finely chopped. The carrots are grated on a grater with medium holes.
2. The onions are sautéed in olive oil right in the stewing pan for a couple of minutes. Then it cooks for 6-7 minutes along with the carrots.
3. The cabbage is salted, kneaded by hand, and only after that it goes into the pan with other products. The simmering continues for another 10-12 minutes.

I already wrote about the benefits of cabbage in the recipe -. Today we will cook stewed cabbage with ham. Oddly enough, in addition to solyanka - first courses, stewed cabbage with various fillings is also called solyanka. Those. stewed cabbage, something like a semi-finished product, like pancakes. The pancakes themselves are made the same way, but they are stuffed with various fillings (meat, cottage cheese, jam, cheese, apples, etc.). Likewise, cabbage solyanka has a base of stewed cabbage, and the fillings can be meat, fish, sausages, smoked meats, ham, and mushrooms.

Cabbage, i.e. white cabbage, . Grate the carrots and cut the sweet pepper into strips. Pour vegetable oil into a cauldron or deep frying pan, put it on fire, and add shredded cabbage, carrots, sweet peppers, and bay leaves.

Simmer the cabbage, uncovered, over medium heat, stirring occasionally. When the cabbage is almost ready, we add pre-chopped ham, salt, and add ground hot pepper.

A very interesting question about how long does it take to simmer cabbage until done? There are no canons here, because cabbage is a vegetable that can be eaten raw, so if you like firmer cabbage, then simmer for less time, and vice versa.

It’s clear that I didn’t come up with this recipe, but everyone has their own cooking style, and then there are special recipes that were once developed for catering establishments. I was interested to see how this dish is prepared on the Internet. And so I came across this recipe for stewed cabbage, where they advise adding water to the cabbage while stewing. I can’t say where the person got this recipe, but I can say one thing: adding liquid to cabbage for stewing is complete nonsense. Why add water? Cabbage is a vegetable that has a sufficient amount of moisture. If you carefully read my recipe, then I recommend stewing the cabbage with the lid open, and I do this in order to evaporate excess moisture. And we salt the cabbage only at the end of stewing so that it cannot release juice. The excess moisture cooks rather than stews the cabbage, and the cabbage turns out soft and mushy. Of course, it’s up to you to choose how to cook, but in my recipes I still adhere to the technologies that I studied for 6 years at the institute.

For 4-5 servings of solyanka: 1 small head of cabbage, 1 carrot, 1 sweet pepper, 3-4 bay leaves, 100 gr. vegetable oil, 300 grams of ham, salt and pepper to taste.