Russian Beef Soup Recipe | Solyanka | Солянка мясная сборная russian food
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Solyanka (also spelled soljanka), which comes from the word for salt, possibly originated in Ukraine in the 17th century and became beloved by Russians. This is a hearty, thick soup with salty cured meats, sausages, olives, pickles, sometimes carrots, and dill and sour cream for garnish. Meat Solyanka is a well known Russian and Ukrainian soup with sour and smoked meaty flavour.
There are meat, fish and vegetable (mushroom) Solyanka but today we are cooking the meat one. Russian salted cucumbers are always used in Solyanka and they give the soup that distinctive salty and sour taste. Sometimes some pickle brine is also added. In meat Solyanka you are supposed to use several types of meats (at least 3 different types), most of the meats should be smoked. For meats in Solyanka soup all kinds of smocked supplies are used: ham, sausages, frankfurters, chicken, bacon.
Fill Your Freezer | Hodge Podge of Recipes
We are filling the gaps in our freezers today with random things like a side dish, a breakfast dish, dinners, snacks, a dessert, and even an on the fly invention. Come alongside our little adventure. And help us name the pork chops.
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~ Chicken Tortellini Soup
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~ Parmesan Brussels Sprouts
~ Apple Crisp
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Homemade Polish Hodgepodge Soup - A Delicious and hearty soup made with several types of meat
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Simple, tasty and beautiful!
Thick, hearty, fragrant and very tasty soup from several varieties of meat - Polish hodgepodge soup - according to a simple recipe!
To cooking this soup, you can use any kind of meat and sausages that you have. You can decide for yourself how rich its taste and aroma will be by adding smoked meats. The beauty of this soup recipe is you can switch out ingredients based on what’s in kitchen.
You can appreciate the simplicity of its preparation and amazing taste by preparing it for yourself and your family. Be sure to try this recipe from Double Pepper!
To cooking you need:
Beef brisket - 500 g
Various sausages - 300 g
Tomatoes - 500 g
Bulb large - 1 pc (200-250 g)
Butter - 70 g
Pitted olives and black olives - 200 g
Pickled cucumbers - 150 g
Salt - 0.5 tsp
Aromatic dry herbs - 1 tbsp
Don't forget to spice the finished soup with sour cream and lemon juice!
Cooking process:
Prepare 1.5-2 liters of brisket broth in a saucepan.
Cut onion into a medium cubes.
Heat butter in a saucepan and add the chopped onion to it. Simmer it over low heat.
Cut sausages into strips and add to the onion.
Peel pickled cucumbers (how to pickle cucumbers, we told in this video from its skin, cut them into strips and add to the saucepan with onions and sausages. Continue to simmer everything over low heat.
Chop olives and black olives, add ithem to the saucepan.
Grate skinless tomatoes on a coarse grater and pour the tomato puree over all the ingredients.
Salt and add aromatic herbs.
Disassemble and add boiled brisket meat to the soup. Pour the stock from the brisket into the saucepan through a fine sieve.
Let the soup simmer for 5-10 minutes and turn it off!
Hearty, aromatic and very tasty soup is ready!
Put a spoonful of sour cream in a bowl with the soup and pour over lemon juice!
According to this simple recipe, you will get very tasty, fragrant and satisfying hash browns.
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Bon appetit!
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the Annex Hodge Podge @ Soupalicious 2011
it beets me as to whats in this popular beet soup as this tasteimonial says her favourite.....so good as she enjoyed it last year.
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about Soupalicious:
You sip, slurp, & savour soups from Toronto's leading restaurants, using locally grown ingredients.
The funds raised are dedicated to the support of Plant a Row • Grow a Row
which encourages the sharing of the harvest from your garden with neighbors in need.
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Hodge Podge Recipes
Tumeric, Ginger,and Lemon Tea Ice Cubes:
1 1/2 Tbsp. ground ginger or 1 lb. fresh ginger
3/4Tbsp. ground tumeric or 1/2 lb. fresh tumeric
6 lemons zested and juiced; then cut pith and pulp of lemon into 1 inch pieces
Place all but lemon juice in a large pot. Cover all with water, bring to boil, reduce heat and simmer for 1 hour. During the last 5 minutes add a dash of black pepper. Remove from heat. Sift off solids and allow liquid to cool. Add lemon juice, mix well and pour into ice cube trays. Freeze.
To use:
Cold: add 4 ice cubes to glass and pour sparkling water over.
Hot: place 1 cube in teacup or 2 cubes in a mug. Pour boiling water over the cube and allow cube to melt.
Do not discard the solids. Dehydrate the solids and then powder. Use powder in smoothies or to make a tea.
If more sweetness desired make a simple syrup with a 1:1 ratio.
Hobo Casserole:
1 lb. hamburger
1/2 onion diced
1 bell pepper diced
2 garlic cloves, minced
2 - 3 medium sized russet potatoes,peeled and thinly sliced
1 can cream of mushroom soup
1 c. sour cream
1 c. shredded cheese
salt and pepper to taste
French fried onions or buttered bread crumbs
sliced green onions optional
fresh parsley chopped optional
Preheat oven to 375°. Grease 9x13 baking dish and set aside. Cook ground beef until no longer pink. Season with salt and pepper .Drain grease if necessary. Add onion and bell pepper to hamburger.Cook until tender. Add garlic and cook 1 additional minute. Add 1/2 c. water if mixture seems dry. In a separate bowl combine cream of mushroom soup and sour cream. Season with salt and pepper.Place sliced potatoes into 2 even layers in baking dish.Season with salt and pepper Spoon beef
and veggies mixture over potatoes. Spoon sour cream/ soup mixture over meat and spread evenly. Sprinkle with shredded cheese. Cover with aluminum foil. Bake for 45 -50 minutes or until potatoes are fork tender. Remove foil. Sprinkle with onion rings or buttered bread crumbs on top of cheese. Bake an additional 5 to 10 minutes uncovered until onion rings are golden brown. Allow to set 10 minutes before slicing it.
Note: cube your potatoes instead of slicing them.Add cubed potatoes to meat mixture instead of layering the sliced potatoes.
Fiesta Cheesy Chicken Casserole:
2 c. cooked chicken diced
1 onion chopped
1 red bell pepper chopped
1 green bell pepper chopped
1 can black beans drained and rinsed
1 can corn drained
1 can Rotel tomatoes
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp salt
2 c. uncooked rice
2 c. chicken broth
2 c. shredded cheese
Preheat oven to 375°. Spray a 9x13 pan with cooking spray and set aside. Saute onion and bell peppers until tender in a large pan. Add Rotel, corn, black beans and seasonings to pan. Mix well.Add cooked chicken to pan and mix well. Place uncooked rice in bottom of baking dish. Add chicken broth along with mixture in pan. Cover baking dish with aluminum foil. Bake 20 minutes. Stir mixture. Continue to cook covered an additional 25 to 30 minutes or until rice is tender and liquid is absorbed. Sprinkle with shredded cheese. Bake, uncovered, for addition 5 to 10 minutes or until cheese has melted.
Copycat Jimmy Dean Sausage:
Hot:
1 lb. ground pork
1/4 tsp. cayenne pepper
1/4 tsp. rubbed sage
1/4 tsp. pepper
1/4 tsp. red pepper flakes
1/4 tsp. ground coriander
1/4 tsp. accent optional
Mix well. Allow to rest 15 minutes before using it.
Regular:
1lb. ground pork
1/2 tsp. salt
1/4 tsp. dried parsley
1/4 tsp. sage
1/4 tsp. pepper
1/4 tsp. dried thyme
1/4 tsp. crushed red pepper
1/4 tsp. ground coriander
1/4 tsp. accent optional
Mix well. Allow to rest 15 minutes before frying or baking.
Maple:
1 lb. ground pork
3 Tbsp. maple syrup
1 tsp. salt
1/2 tsp. accent optional
Mix well. let rest 15 minutes before frying or baking
#breakfastsausage. #groundpork. #tumeric. #ginger. #lemon #teaicecubes #chicken #shreddedcheese. #blackbeans
# hamburger. #potatoes
Saltwort / Hodgepodge (Solianka) / Солянка по-домашнему |???? A Tasty Recipe | Вкусный Рецепт
Here is what you'll need!
Saltwort / Hodgepodge (Solianka)
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INGREDIENTS
1 carrot
1 bulb onions
2 potatoes
2 pickled cucumbers
500 grams meat (types of different deli meats)
0,5 lemon
1 bay leaf
2 liters of broth
1-2 tablespoon tomato paste
70 grams olives
1 teaspoon sour cream
READY IN: 1hr 20mins
You may have noticed that Ukrainians love to mix everything. They even invented a special dish called Saltwort/Hodgepodge. It is a thick soup, where you will find various meats (the more the better), olives, lemon and tomato. If you love to experiment and learn something new - Saltwort/Hodgepodge is for you. Saltwort/Hodgepodge is cooked and eaten not only in Ukraine but also in neighboring Poland, and Germany, as well. The main difference of Ukrainian one is that there are pork or fat pieces among ingredients.
PREPARATION
To prepare Saltwort/Hodgepodge, one should take finely chopped, separately stewed vegetables and smoked meat. Pig or cow meat is fried, and then boiled in salted water. After, take it out from water, chop finely and boil all ingredients together in bullion you have gotten.
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Солянка по-домашнему
Время на приготовление: 1 час 20 минут
Солянка по-домашнему практически ресторанное блюдо. Давайте сделаем ресторан дома!
ИНГРЕДИЕНТЫ
1 морковь
1 лук репчатый
2 картофель
2 соленые огурцы
500 грамм копченостей (балык, салями, колбаса)
1 лимон
1 лавровый лист
2 литра мясного бульона
1-2 столовых ложки томатной пасты
70 грамм оливок
1 чайная ложка сметаны
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