In cooking, under the same name "Solyanka" understand two absolutely different in taste and in the set of ingredients of the dish. And accordingly they are prepared in completely different ways.
Meat solyanka is a fragrant royal, incomparable, the first dish that is served with dignity in the best restaurants. A hodgepodge of cabbage takes a worthy place in the register of second courses. Prepare it with the addition of meat products, smoked products or sausages.
Below we will tell you how to prepare a meat solyanka and cabbage solyanka in a multivariate.
How to cook a meat salad?
Ingredients:
- smoked ribs - 320 g;
- pork or beef on the bone - 620 g;
- ham or sausages - 220 g;
- sausage smoked - 220 g;
- carrots - 1,1 kg;
- onion medium size - 2 pcs .;
- cucumber salted - 3-4 pieces;
- olives - 120 g;
- capers - 60 g;
- tomato sauce - 60 g;
- vegetable refined oil - 35 ml;
- butter - 35 g;
- water - 3 l;
- laurel leaves - 2 pieces;
- peas of sweet pepper - 3 pcs .;
- fresh parsley greens - to taste;
- salt - to taste;
- ground black pepper - to taste;
For submission:
- lemon - to taste;
- sour cream - to taste.
Preparation
Meat on the bone and ribs washed, stacked in a pan, poured with purified water and determined to fire. Warm up to a boil, collect the foam, add one onion and cook on the smallest fire for two hours. For twenty minutes before the end of cooking lay laurel leaves, sweet peas and a little salt.
We extract the meat from the broth, remove the bones, and cut into cubes or straws and return it to the broth, which we pre-strain.
Pieces of the same shape as meat, cut the smoked sausage and ham and send it to the broth. If we use sausages, then cut them into mugs and fry them a little on butter.
The second bulb is cleaned, cut into cubes or quarter-rings and fried in a skillet with vegetable oil until red. At the end of the roast, add the tomato sauce and mix. Transfer the tomato roast in a saucepan with broth. Then, in a frying pan, melt the butter, lay the sliced pickles, pour a little broth, let it sit for seven minutes and also put it into a saucepan.
Broth put on the fire, add olives with a small amount of brine in which they were, heat the contents of the pan to a boil and stand on a moderate fire for fifteen minutes.
At the end we throw capers and season it with freshly ground black pepper and salt.
When serving, add to the plate with a fragrant halophyte sour cream, lemon slices and chopped fresh herbs.
How to cook a cabbage soup in a multivariate?
Ingredients:
- cabbage - 1 kg;
- pork, chicken breast or sausages - 420 g;
- red onions - 2 pcs .;
- carrots of medium size - 1 pc .;
- tomato paste - 35 g;
- vegetable refined oil - 35 ml;
- garlic - 2 cloves;
- laurel leaves - 1-2 pieces;
- peas of sweet pepper - 3 pcs .;
- fresh greens - to taste;
- salt - to taste;
- ground black pepper - to taste.
Preparation
Meat or sausages cut into bars or circles and fry in the oiled capacity of the multivark for ten
Ten minutes before the end of the cooking process, add laurel leaves, fragrant pepper peas and finely chopped garlic.
When serving, decorate the hodgepodge with fresh herbs.