Mixed Meat Solyanka Delight

Tastes better than in a restaurant! Easy, simple, bright, beautiful! The classic mixed meat hodgepodge is made from several types of meat and leaves an unforgettable experience. It can be served for Sunday lunch and on the holiday table. Rest assured, guests will definitely ask for more!
cook time: 3h
Maya Lindell
Mixed Meat Solyanka Delight

Nutrition Facts (per serving)

97
Calories
7g
Fat
1g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Olives 100 g
Ham 200 g
Capers 50 g
Smoked sausage 200 g
Gherkins 100 g

Bouillon:

Onion 1 pc
Salt to taste
Water 3 l
Bay leaf 2 pc
Beef 600 g
Smoked ribs 300 g
Allspice 3 pc

Roasting:

Onion 1 pc
Butter 1 tbsp
Tomato paste 2 tbsp
Vegetable oil 2 tbsp

Innings:

Sour cream 1 tbsp
Parsley to taste
Lemons 1 pc

Recipe instructions

Step 1

Step 1
How to cook a classic mixed meat hodgepodge? Start by preparing the fragrant broth. Take beef with a bone, but with enough meat. Beef ribs, shanks and other parts of meat are suitable. Smoked ribs can be pork or beef.

Step 2

Step 2
Place the beef on the bone and smoked ribs into the pan. Fill with water, place over high heat and bring to a boil, skimming off the foam.

Step 3

Step 3
Add the whole onion and simmer for 2 hours.

Step 4

Step 4
15 minutes before readiness, lightly salt, add bay leaves and allspice peas.

Step 5

Step 5
While the meat is cooking, prepare all the other ingredients. You can replace the ham with other meat: carbonated meat, pork neck, boiled sausage, etc. I have raw smoked sausage, but you can also cook smoked sausage. You donʼt have to add capers at all.

Step 6

Step 6
Cut the ham into strips.

Step 7

Step 7
Cut the sausage into the same strips.

Step 8

Step 8
Cut the gherkins into strips. Pickled cucumbers are usually added to hodgepodge, but pickled cucumbers are also suitable. If you don’t have gherkins, you can replace them with regular ones, you will need 2 pieces.

Step 9

Step 9
Remove meat from pan. Remove the onion, ribs, bay leaf and pepper and discard. Strain the broth and return to low heat.

Step 10

Step 10
Cool the beef, separate the meat from the bones and cut into strips.

Step 11

Step 11
Pour 3 tbsp into the pan. l. broth, add cucumbers and simmer for 5-7 minutes. Transfer the cucumbers to a saucepan with broth.

Step 12

Step 12
Now prepare the frying.

Step 13

Step 13
Cut the onion into small strips. To do this, cut the onion in half, then cut each half in half. And the quarters are cut into strips.

Step 14

Step 14
In an empty frying pan, heat the butter and vegetable oil. Fry the onion, stirring, until golden brown.

Step 15

Step 15
Add tomato paste. Stir and fry everything together for another 1 minute.

Step 16

Step 16
Transfer the roast into a saucepan.

Step 17

Step 17
Return the shredded beef and smoked meats to the pan. Add olives and, if desired, 50 ml of their brine. Cook the hodgepodge for another 15 minutes over low heat.

Step 18

Step 18
Add capers at the end if desired. They add a light islandy-piquant note to the hodgepodge, making it even tastier. Stir the soup, add salt and pepper to taste.

Step 19

Step 19
Let the hodgepodge brew under the lid for about 15 minutes. Then pour into plates. Add a lemon slice and herbs to each plate. Serve with sour cream. Bon appetit!

Additional rubrics

Related recipes