After the holidays, there was a whole bunch of smoked products,which can not be eaten at once, and can not be stored, and it's a shame to throw it away. What to do? In such cases, the preparation of a saltwort is the best way to utilize the remains of meat products. And the variety after the festive abuse of fatty, heavy and other extremely unhelpful food for the figure.
What is solyanka?
Solyanka - originally Russian soup. And it was not just called the national team. In ancient times people cooked a soup from the remains of meat when it was finished. In difficult times or on lean days, the hodgepodge was prepared from fish or mushrooms. Solyanka also called the soup because of the acute-salty taste, because of the salt cucumbers, salt fish and mushrooms that make up the soup. Once it was an economical, satisfying and varied dish of the Russian peasant. And later the hodgepodge got into the menu of inns and taverns, from where it migrated to city restaurants. Recipes have many options. Of course, unlike the common soup, the tavern and restaurant soups-solyanka were not cooked from the kitchen waste. For their preparation, products of excellent condition were used. And the homemade hodgepodge served in the tavern often served as a visiting card of the establishment, making sure that if the hawthorn is good, then all other dishes will be of proper quality. The present kitchen includes a great variety of ways of cooking the saltwort. Let's consider the main recipes.
Let's take a look at the refrigerator
For the classic post-festive meat salted meat team will need:
- Meat with bone - for broth, about 0.5 kg (pork or beef);
- Meat smoked products are different - 150-200g (brisket, balyk, sausage, ham, etc.);
- Potatoes - 2-3 pcs .;
- Pickled cucumbers - 3-4 pieces;
- Black olives (can be green, or both, and others) - about 300 g;
- Small bulbs - 3-4 pcs .;
- Lemon, it's okay if he's already cut;
- Tomato paste - 2 tablespoons, tomato juice or tomatoes in any form;
- Spices - pepper, coriander, garlic and everything that you like;
- Sour cream for serving - to taste.
First you need to boil the broth. We lower the meat on a stone in a saucepan and put it on the fire. In broth, add bay leaf, sweet and black pepper for a couple of peas, you can and clove. Now it's time to make the rest of the soup ingredients. Bulbs cut into fairly thick rings, so that they do not fall apart during cooking. Fry in fat from baking hams or ducks, you can and in vegetable oil. Bring the onions to transparency. We cut salted cucumbers and put them in a frying pan with onions, keep them on fire, stirring, until they turn white. And then you need to add to them tomato paste, juice or finely chopped tomatoes. The amount of juice or tomatoes will have to be taken that will be approximately 3 times larger than the volume of tomato paste. Let's cook again for a couple of minutes and remove the frying pan from the stove. Potato should be cleaned and cut as small as possible. It will be very good if it is boiled in the soup. We lower it into a saucepan with broth. All meat products, which we typed in the refrigerator, carefully cut into the same size cubes or straws. Each kind of meat separately fry in a pan. When the broth is cooked, the meat needs to be taken from the pan and cut too, repeating the shape of the smoked products, with cubes or cubes. If it was a very shapeless piece, which is difficult to cut beautifully, it is better to make small pieces according to the number of servings of soup and put them when served in saucers. So, we will collect a little salad, after all, it's not for nothing that she has our team. Add fire under the pot with broth - let it boil properly. And we throw there all the fried meat products and meat from the broth. Add the fried cucumber with onion and tomato. Spread the olives. If they were with brine, pour out and pickle. We wait until the soup starts boiling, and boil it for another two minutes. Turn off the plate and leave for 10-15 minutes hodgepodge to infuse under the lid. When serving in each plate put a circle of lemon, greens. Add to the taste of sour cream or mayonnaise. And eat on health.
But you can cook in a different way
What to do if there are no holidays and notis expected, and the national team solyanka loved home? Here, the way will come to the rescue of the preparation of the team meat sausage, which is closest to what was prepared in Russia in times immemorial. This is the basis on which you can create your own recipes of the saltwort. Products that will be needed:
- Brain beef bone - 200-300 g;
- Pork without bone - 200 g;
- Meat of chicken - 200-250 g;
- Sausage cooked or sausage - 50-100 g;
- Sausage cabbage - 100 g;
- Pickled cucumbers - 1-2 pcs. depending on the size;
- Salted or pickled mushrooms - about 100 g;
- Tomato paste - 1 tbsp.
- A small onion;
- A pair of cloves of garlic;
- Sour cream for filing.
First you need to cook beef brothbones and chicken. Beef is cooked for a long time, so it will be time to prepare everything else. Pork cut into pieces about 2 cm in size. Fry the meat in a frying pan until golden brown. If pork is very lean, you can fry it in vegetable oil. Well, a piece of bacon will give enough fat to be cooked. When the pork is well fried, add chopped onions and, stirring, slightly fry. And pour a little water into the pan, lightly salt and pepper the meat and slowly extinguish it until ready. Separately in vegetable oil put put out sauerkraut. Fire make the middle. From time to time, stir slowly, making sure that the cabbage does not burn. When it is ready, add in the dishes with cabbage cubes of pickles, tomato paste and mushrooms. If the mushrooms are small, then leave them whole. It will be beautiful. All together put out another 10-15 minutes and set aside. The broth is ready. It is necessary to get a stone and meat, to broth a broth, because beef bones always have a lot of sharp fine fragments. They should not get into the soup. Chicken meat and meat from the bone finely chopped and returned to the broth. Then put the stewed vegetables and pork. Bring to a boil, add salt, add spices to taste and salt. On a small fire, prepare a hodgepodge for another 15 minutes, add chopped sausage or sausage slices. Replacing or adding other types of meat or sausages, you can create original recipes. Squash the garlic with a knife and chop it. Add to the soup. Remove the saucepan from the fire and let the hodgepodge stand under the lid. Serve with sour cream and chopped greens, putting a slice of lemon in a bowl.
Solyanka - lean food?
Why not. The table should also be varied. Since there are no meat and dairy dishes on it, there should be mushrooms and vegetables. A hodgepodge can be not only meat. You can cook in many ways. Here are the recipes of vegetable salads. For the national team of saltwort with mushrooms you need:
- Two large potatoes;
- Bulgarian pepper;
- Mushrooms (fresh or frozen) - 250-300 g;
- Pickled cucumbers - 5 pcs .;
- Cabbage is fresh or sour - 300 g;
- Olives - 10 pieces;
- Tomato paste - 3 tablespoons;
- Lemon for filing.
Sliced carrots to fry onvegetable oil in a saucepan or a deep frying pan. Shredded onion, strips of Bulgarian pepper, mushrooms, potato cubes add in turn, lightly frying each ingredient. Pour in the water and simmer until the potatoes are ready. Separately put out the cabbage and pickles with tomato paste. When the potatoes are ready, combine the contents of the two pans, add water to make a thick soup. Soup bring to a boil, add olives, boil for another 5 minutes, adding pepper, salt and garlic to taste. When serving, sprinkle the soup with herbs and decorate with a slice of lemon. But some do not like mushrooms. Will get rid of the way of cooking a lean team of saltwort without mushrooms - let everyone be happy. Adding other vegetables, you can diversify the recipes of the saltwort. For this we take:
- Cucumber salted large - 4 pcs .;
- Potatoes - 2 pieces;
- The bulb is medium;
- Olives - 10 pieces;
- Lemon for filing.
Peel the cucumbers from the peel and seeds. Cut into strips. Peel the seeds and seeds with steep boiling water (about 0.5 liters). Leave it up. Sliced carrots fry in vegetable oil, add chopped onions, fry, stirring, to the transparency of onions, add chopped potato chips. When the potatoes are almost ready, add pickled cucumbers to the frying pan and warm the vegetables for another 5 minutes while stirring, so as not to burn. Infusion of seeds and peel of cucumbers strain and pour into vegetables. Add hot water until the required density of the saltwort is achieved. Bring to a boil, add salt and season to taste. Add olive rings and chopped garlic to the soup. Remove from heat and insist the hodgepodge under the lid for 10-15 minutes. Serve with a slice of lemon and greens.
Soup from fish, but not ear
Not an ear, but a collective hodgepodge of fish. Her recipes can also be different. As for any national team of saltwort, you will first have to prepare the ingredients separately, and then combine everything. You will need:
- Fish for broth - marine, river, large or small, holed, tails from large red fish - 500 g or more;
- Crayfish or shrimp, crab, squid - 300-500 g;
- Fish fillet freshly frozen - 200-300 g;
- Smoked fish - 200 g;
- Carrots average;
- Pickled cucumbers - 3-4 pieces;
- Mushrooms (salted, pickled) - about 100 g;
- Several small bulbs;
- Tomato paste - 3 tablespoons;
First you need to prepare crayfish if you usedecided them. Fresh crayfish toss in boiling water and boil for several minutes until they turn red. Slightly cool them and separate. Separate the cancer cervix. We postpone the meat, we do not throw out the shell. From the body of the cancer we remove all the insides. We leave the shell and claws. Now we begin to boil broth from fish and cleaned shells of crayfish. Put whole carrots, bay leaf, pepper black and fragrant in a pan. Quickly boil on high heat, remove the foam and continue to cook on very low heat for about an hour. Cut the onions into rings. Fry it to the clarity in butter, add the tomato paste and boil for another 5 minutes. Large pickles pickled cucumber and cut into cubes or straws. Cut mushrooms if they are large. Prepare shrimp, squid, if used for saltwort. Prawns boil in salted water with dill and clean. Squid clear of the film, boil 2-3 minutes in a small amount of boiling water. Cancer necks or shrimp, squid meat, crab cut into pieces approximately 1 cm in size. Cut the fish fillets and smoked fish in a similar manner. Different types of fish and seafood will help diversify the recipes of fish salted fish. The broth is ready and it must be filtered to remove all small bones. What was boiled in the broth, you can throw. We're collecting a hodgepodge. Add the toasted onion and tomato to the boiled broth. Add cucumbers and mushrooms. Bring to a boil and cook for 15 minutes. It was the turn of raw fish and smoked products. Readiness of the fish will be a signal to launch into the soup already boiled cancer necks, crabs, squid. For a long time we do not cook, we just let it boil, we try for salt, we add seasonings and greens to taste and remove it from the fire. Leave for 20 minutes under the lid to infuse the saltwort. Different types of fish and seafood will help diversify the recipes of fish salted fish. We serve a circle of lemon and sour cream. Using the given recipes and varying the components of the soup, which provides such a space for imagination, each hostess will be able to give her households a chance to enjoy halophyte at any time of the year. Enjoy your appetite!