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Hotchpotch with sausage and meat classic recipe
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Hodgepodge is not just a soup, it is a real feast of flavours, perfect for lunch. Thanks to pickled cucumbers and lemon, the dish acquires a special sourness that goes well with the rich meat flavour of smoked meats. And just imagine the mouth-watering aroma — it's all thanks to the spices and smoked sausages that turn solyanka into a true masterpiece.
Solyanka variations
Solyanka can be easily varied to suit your preferences. Add capers instead of olives or use beef and pork instead of chicken. For those looking for lighter options, there is a vegetarian version with mushrooms instead of sausage.
Secrets of tenderness and taste
To make your meat tender, cook it over low heat. Add cucumbers 10 minutes before it is ready so that they remain juicy and do not overcook. For maximum flavour, let the solyanka steep for 15-20 minutes after cooking.
Tips on ingredients
Pay attention to the cucumbers — it is better to use salted ones rather than pickled ones for the authentic taste. Choose smoked sausage for a deeper aroma, and the tomato paste should be of high quality, without excess sugar to preserve the natural taste.
Small culinary nuances
Sip the brine slowly, adding it gradually to taste. It is better to squeeze the olives before adding them, and serve the sour cream separately so that everyone can add the desired amount.
Ingredients for the recipe
Ingredients
Chilled Boneless Beef Leg
400g
Ukrprompostach-95 Likarska Boiled Sausage High Grade
200g
Globino Hunting Salami Boiled-Smoked Sausage High Grade
200g
Nizhyn Salted Po-Selyansky Cucumbers 920g
4pcs
Nizhyn Salted Po-Selyansky Cucumbers 920g
brine — 150 ml
Onion
2 pcs
Carrot
1 pcs
Chumak Tomato Paste 25% 300g
3 tbsp
Iberica Pitted Black Olives 170g
100 g
Lemon
1 pcs
Prypravka Laurel Leaves
3 pcs
Liubystok Hell's Black Peppercorns 20g
10 pcs
Pripravka Himalayan Pink Salt 200g
1 tsp
Chumak Zolota Refined Sunflower Oil 0.5l
3 tbsp
Parsley Bunch 50g
30 g
Organic Milk Thermostatic Organic Sour Cream 20% 250g
200g
Preparation steps
01
Preparation of meat broth — Wash the beef, cut into 3-4 cm pieces, cover with cold water (2500 ml), bring to a boil, remove the foam, add half an onion whole, bay leaf, peppercorns, and cook over low heat. ⏱ 50 min. Guideline: The meat should be tender and easily pierced with a fork.
02
Prepare the vegetable dressing — dice the onion, grate the carrots, fry in oil until golden brown, add the tomato paste, simmer for 3-5 minutes. ⏱ 10 min. Guideline: The vegetables are soft, the tomato paste has changed colour.
03
Adding sausages — Cut the boiled and smoked sausages into slices or cubes, add to the broth along with the vegetable dressing. ⏱ 10 min. Guideline: The sausages are heated, the broth has acquired a rich colour.
04
Adding cucumbers and brine — Cut the pickled cucumbers into strips or cubes, add to the soup along with the brine, and cook over low heat. ⏱ 10 min. Guideline: The cucumbers are soft and the flavour is balanced.
05
Final touches — Add the olives, sliced lemon, salt to taste, remove from the heat, and let it steep under the lid. ⏱ 10 min. Guideline: All the flavours have blended together, and the soup is fragrant.
06
Tip Serve hot with sour cream, chopped parsley and a slice of lemon. Solyanka tastes better the day after it has been left to infuse.
Where to order ingredients
Select the required ingredients in one of the stores
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