Solyanka is a special kind of traditional for the Russian table first course. A rich meat, slightly sour soup perfectly saturates and gives a real gastronomic pleasure.
The solyanka with pork turns out thick, rich, beautiful in presentation. For its preparation, various ingredients are used. Solyanka can be cooked with cabbage, mushrooms, potatoes and even rice.
Choose a recipe to your taste.
Solyanka with pork - general principles of cooking
For a meat hodgepodge you will need a piece of pork. It can be fillet, and meat on the bone, and ribs. The pork is boiled and a hodgepodge is prepared on the basis of the resulting broth. It must be thick - this is the main feature of the soup. That is why there should be a lot of ingredients in a pork hodgepodge.
This hearty dish can be prepared in two fundamentally different ways:
1. cook pork, and then add the remaining ingredients to the resulting broth;
2. stew the pork together with the components of the hodgepodge in a large bowl, that is, without boiling.
The second version of the hodgepodge is thicker - the spoon is worth it! This gives the dish a special taste and unusual serving.
Solyanka with pork "Meat expanse"
The richest in taste, hearty version of pork hodgepodge is prepared from several types of meat products. Together with cucumbers, traditional for this soup, olives are used, which will add piquancy and butteriness to the dish.
Ingredients:
• four hundred grams of pork;
• two hundred grams of boiled sausage;
• two hundred grams of ham;
• three pickles;
• medium sized onion;
• a can of pitted olives;
• four bay leaves;
• a bunch of fresh parsley (can be replaced with dried);
• black pepper peas (5-7 pieces to taste);
• salt;
• some vegetable oil;
• two tablespoons of thick tomato paste.
Cooking method:
Pork in a large saucepan with pure cold water, start cooking ordinary meat broth.
When the water boils, throw black pepper, bay leaf into the water, remove the foam with a spoon.
Simmer the broth for an hour and a half.
Strain the finished broth, remove the meat and cool.
Gently chop the ham, sausage and boiled pork meat.
Chop the onion, cucumber and herbs.
Open a jar of olives, cut the olives into halves, do not pour out the liquid.
Heat the oil in a pan, fry the onions along with tomato paste and cucumbers.
After ten minutes, put the frying into the broth, cook for ten minutes at a slow boil.
Put the meat base, chopped greens and olives, pour the liquid from the can, bring to a boil.
As soon as the broth boils, turn off the fire and let the hodgepodge brew.
Solyanka with pork and vegetables
The original version of the hodgepodge with fresh cabbage and vegetables is a cross between the first and second courses. Unlike regular soup, this pork hodgepodge is very thick, and you don’t have to cook the broth at all. You need to cook the dish in a very large pan or thick-walled pan. Simple and very tasty!
Ingredients:
• a kilogram piece of pork;
• a glass of meat broth or water;
• one large tomato;
• a kilogram of fresh cabbage;
• large carrot;
• onion;
• two bay leaves;
• a tablespoon of tomato paste;
• some vegetable oil;
• fresh or dried herbs.
Cooking method:
Cut dried dried fillet into small cubes.
Grind carrots and onions.
Heat sunflower oil, fry the meat in it first.
After ten minutes put onions and carrots in a frying pan, fry for another ten minutes.
Finely chop the cabbage, then mash it with your hands.
Peel the tomato, cut into small slices.
In cabbage, put cabbage, tomato, tomato paste, pour in broth or water.
When the liquid boils, make the fire minimal, add the lavrushka, a mixture of peppers, cut greens and add salt to your taste.
Simmer until the cabbage is completely soft.
Solyanka with pork and sauerkraut
Sauerkraut can also make a harmonious pair of pork meat. It will turn out a very interesting taste. Such a little sun can often be pampered by households both in winter and in summer, if stocks of salted cabbage have not yet been eaten since last autumn. You need to cook it in the oven, so you need a pan without wooden and plastic parts.
Ingredients:
• a pound of pork;
• large onion;
• large carrots;
• two large cucumbers;
• a glass of broth;
• bay leaf to taste;
• a tablespoon of tomato paste;
• vegetable oil.
Cooking method:
Grate and chop the vegetables as described in the previous recipe.
Cut the meat into small pieces.
In oil, fry onions with tomato paste, cucumbers and carrots.
Put the meat, fry everything together for about ten minutes until the meat slices are browned.
Rinse sauerkraut thoroughly, squeeze.
Grind pickled or pickled cucumbers.
Put the cabbage slices and cucumbers in a pan, pour the broth, salt.
Send to the oven for an hour (temperature 190 °), covering with a lid.
After an hour, remove the lid and hold the hodgepodge in the oven for another ten minutes, so that the top is slightly baked.
When serving, add fresh herbs to the plate.
Solyanka with pork and potatoes
If you add potatoes to the hodgepodge, the dish will turn out to be more satisfying. Not very traditional, but also very tasty.
Ingredients:
• average head of fresh cabbage weighing up to two kilograms;
• seven hundred grams of pork;
• kilogram of potatoes;
• large onion;
• three cloves of garlic;
• fresh garden herbs to taste;
• two tablespoons of tomato paste;
• vegetable oil;
• large carrots.
Cooking method:
Cut the pork into small pieces.
Fry meat slices in a heated frying pan, being careful not to dry the meat.
Finely chopped peeled potatoes into cubes.
Put the pork in the pan, add the potatoes.
Pour a glass of water, salt to taste, simmer over low heat under a lid.
Very thinly, with a sharp knife, chop cabbage.
In a frying pan, heat the butter, toss the cabbage and fry until browned.
Coarsely grate the carrots.
Dice the onion.
Separately, fry the carrots and onions in a small skillet.
Twenty minutes after the beginning of the stewing of meat, put cabbage, tomato paste, carrot and onion frying in a pan.
Stir, add salt to your taste, and stir for another ten to fifteen minutes.
At the end, season the hodgepodge with pork chopped garlic and dill, parsley, basil.
Let the soup brew and serve.
Solyanka with pork, rice and mushrooms
A delicious hearty pork hodgepodge, prepared according to an unusual recipe, is worth it from time to time. Unusual, beautiful, and most importantly - delicious.
Ingredients:
• a kilogram piece of pork meat;
• four hundred grams of any fresh mushrooms;
• large onion;
• half a cabbage (up to a kilogram weight);
• two tomatoes;
• a third of the head of garlic;
• three hundred grams of white rice;
• seasonings (saffron, Provence herbs, peppers);
• oil for the pan.
Cooking method:
Finely chop the onion, cabbage and carrots.
Cut fresh tomato into small cubes, after removing the peel.
Cut the washed mushrooms into slices.
Fry the pork in vegetable oil.
Pour the meat pieces with cold clean water so that it is covered with liquid (you will need one and a half glasses).
Put a tablespoon of salt, simmer for twenty minutes until half cooked.
Rinse well.
Meanwhile, cook in a separate frying pan (onions, tomatoes, carrots).
Season the grill with spices, mix, fry for three minutes and put in meat.
Add chopped mushrooms there, mix, simmer for five minutes.
Add half the cabbage.
On a cabbage with an even layer, put half of the total volume of rice.
Repeat layers of cabbage / rice.
Pour with water so that there are no more than five millimeters on top.
Add a pinch of saffron, whole cloves of garlic.
Stew after boiling water for five minutes.
Let the solyanka with pork infuse for another five minutes and serve.
In a plate you can decorate with fresh dill or parsley.
Solyanka with pork and tongue
Beef and pork tongue is considered a delicacy. If you add such meat to a pork hodgepodge, you can enjoy a pleasant taste combination of various meat ingredients, not as sharp and chevy as in the first recipe.
Ingredients:
• three hundred grams of smoked or boiled-smoked pork (you can take a shank);
• two boiled languages (it is better to take pork, but beef is also suitable);
• three liters of broth;
• three pickles;
• large carrots;
• two tablespoons of tomato paste;
• a jar of pitted olives;
• lemon;
• a mixture of ground peppers, salt, seasonings to your taste.
Cooking method:
Prepare a frying of finely grated carrots, tomato paste, onions.
Cut boiled tongue and smoked meat into small cubes.
Return the broth to a strong fire when it begins to boil, toss meat, tongue, vegetable frying.
Reduce the fire, salt to taste.
Cut olives into halves or circles.
Gently chop the cucumbers, let on the water in a pan.
Add olive cucumbers to the hodgepodge, cook everything at a slow boil for ten minutes.
Scald lemon, cut into halves.
Squeeze juice from one half of the lemon, pour into soup, season with pepper and herbs.
Cut the second half into thin slices.
Serve the solyanka with pork, putting in each plate a spoonful of sour cream and a lemon slice.
Solyanka with pork - tips and tricks
If the hodgepodge is prepared by stewing, without cooking the broth, you can take meat with small streaks of fat. This will give the dish great juiciness and tenderness.
If the taste of sauerkraut in a hodgepodge seems too harsh, you can combine it in equal parts with fresh cabbage. In this case, fresh cabbage is laid first, and only then - washed sauerkraut.
