How to cook a tasty and low-fat hodgepodge: we share the classic and most successful recipe
Solianka is a very spicy multi-ingredient soup. The dish often turns out to be quite fatty because it contains hunting sausages and olives. To make sure you really like the taste and texture, you need to add all the ingredients in the right order,
The idea of making a delicious meat hodgepodge was published on the Instagram page of food blogger Yulia Simonchuk (cook_julija_simonchuk). It's important to add not only cucumbers but also their brine to make it much tastier.
Recipe for a delicious meat hodgepodge
Source: Screenshot of a post on the Instagram page of food blogger Yulia Symonchuk
Ingredients:
- broth/water – 3-4 liters.
- cucumber brine – 200-300 ml.
- large onion – 1 pc.
- carrots – 1 pc.
- pickles – 4-5 pcs.
- sausages (different) – 700-750 g
- pitted olives – 1-2 cans
- tomato paste – 1-1.5 tbsp
- lemon – 1 pc.
- bay leaf, allspice, spices, herbs – to taste
- oil – for frying
- sour cream – for serving
Method of preparation:
Fry the vegetables
Source: Screenshot of a post on food blogger Yulia Symonchuk's Instagram page
1. In a saucepan, fry the onions and carrots until browned, add the finely chopped (or grated) cucumbers and fry together a little more.
2. Add the chopped meat products (sausage, sausages, hunting sausages, smoked sausage, boiled, boiled meat).
Add sausage
Source: Screenshot of a post on food blogger Yulia Symonchuk's Instagram page
3. Combine 3-4 types to get the best flavor.
4. Mix, fry, add tomato paste and fry a little more.
5. Add water or meat broth and cook for 20 minutes, add brine.
Add water
Source: Screenshot of a post on the Instagram page of food blogger Yulia Simonchuk
6. Stir, cook, add olives, spices, herbs.
7. Taste for salt, add more if necessary.
Add olives
Source: Screenshot of a post on the Instagram page of food blogger Yulia Symonchuk
8. Remove from heat, cover, and let it brew.
9. Serve hot with lemon slices and sour cream.
Ready-made meat hodgepodge
Source: Screenshot of a post on the Instagram page of food blogger Yulia Symonchuk
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