Russian cuisine is famous for its first dishes. A variety of soups, as well as the opportunity to vary the composition of the ingredients, open an unlimited space for creative ideas. This fully applies to such a cult dish as a classic hodgepodge. And the word "classical" in no way should frighten you. The main highlight of this dish is that the taste of the saltwort will always be a bit different, because it has many components, and their ratio changes every time. In other words, when we talk about such a concept as the recipe of a classic salted saline, we mean a certain basic set of products that are crucial for a given dish. All the rest is your creative research and work.
Classical meat solyanka
Products:
- 500-600 grams of beef or calf breast
- 2 chicken thighs
- 1 turkey shank
- 200 grams of ham
- 250 grams of sausages
- 200 grams of smoked bacon
- 2 onions
- 2 carrots
- 400 grams of salted cucumber
- 1 cup cucumber brine
- tomato paste
- olive oil
- bay leaf, black pepper and fragrant,
- capers, olives, lemon, greens
- sour cream
Cooking method: Wash meat thoroughly, put it in a large saucepan, add a bulb, carrots, a couple of laurel leaves, black pepper and fragrant and cook. When the water boils, remove the foam and cook over a low heat until the meat is ready. Remove the meat, separate it from bones and skins and put it in a separate bowl, drain the broth. Salted cucumbers rinse, peel and cut into cubes, onions and carrots, too, cut into pieces. Put the bay leaf in the pan, black pepper and fragrant, lightly fry in olive oil, add onion and carrots and continue frying. To put vegetables cucumbers, put out all together for 5 minutes, add tomato paste, mix, pour in a little broth and cook under the lid for 7-10 minutes. Broth the boil, add the contents of the frying pan, pour a glass of cucumber brine and wait for it to boil. Cook boiled meat, ham, sausages and brisket and cut into a saucepan. Add capers, olives or olives (you can both, and another), sliced thin slices of lemon and greens. Solyanka is ready. Before serving, put a spoonful of sour cream in each plate. Notes on the recipe:
- The more varieties of meat and meat products used for the salted water, so it tastes better.
- As additives, you can use boiled pork, boiled-smoked ham, fried meat (in a frying pan or on a grill).
- Sour cream can be put directly into the pan immediately after preparation and mix thoroughly.
- Cucumbers must be firm, crisp, without any foreign flavors.
- Solyanka practically does not require salt, as it is enough in cucumbers and brine. If this is not enough, you can balance the taste at the very end.
Classical fish soup
Products:
- kilogram of fish (pike perch, salmon, trout, sturgeon)
- 2 onions
- 2 carrots,
- 400 grams of salted cucumber
- 1 cup cucumber brine
- tomato paste
- olive oil
- bay leaves, black pepper and fragrant
- capers, olives, lemon, greens
Cooking method: Fish, clean, gut, rinse and separate the meat from the bones. Bones, head (gills remove) put in a pan, add a bulb (you can in the husk), carrots, dill stems and parsley, bay leaf and pepper, bring to a boil and cook over a small fire for about an hour. Broth the broth, put it on the fire again, bring it to a boil and put the prepared fish fillets. Cook for 7-10 minutes. Ready fish put in a separate bowl. Salted cucumbers rinse, peel and cut into cubes, onions and carrots, too, cut into pieces. Put the bay leaf in the pan, black pepper and fragrant, lightly fry in olive oil, add onion and carrots and continue frying. To put vegetables cucumbers, put out all together for about 5 minutes, add the tomato paste, mix, pour a little fish broth and cook under the lid for 7-10 minutes. Broth the boil, add the contents of the frying pan, pour a glass of cucumber brine and wait for it to boil. Add capers, olives or olives (you can both, and another), sliced thin slices of lemon and greens. The dish is served as follows: a fish fillet is laid out in a bowl and filled with a ready-made hodgepodge, it can be sprinkled with finely chopped green onions. Notes:
- Solyanka can be cooked both from several varieties of fish, and from one.
- Fish solyanka is quite acceptable to cook without adding tomato paste.
- The more fresh the fish, the less spices put in the broth.
- Fish solyanka can be cooked with potatoes. In this case, the cucumber brine is added at the end of the preparation (before this it should be boiled).
Now you know how to cook a meat solyanka andfish. Everything is simple enough. And the main component of the success of any dish is a positive attitude and a desire to please your loved ones. Bon Appetit! We advise you to read:
