Recipe for a classic salted salad with potatoes

Even if you are not a fan of the first dishes, you will hardly refuse a plate of fragrant homemade saltwort. We offer recipes for preparing a delicious classic saltwort with potatoes. This delicious food will be a wonderful decoration of any table and will take a worthy place in the list of your favorite dishes.

Classical meat solyanka with potatoes - recipe

Ingredients:

• smoked ribs - 280 g;
• beef on the bone - 580 g;
• sausages - 280 g;
• sausage smoked - 280 g;
• carrots - 175 g;
• onion medium size - 2 pcs .;
• pickled cucumbers - 3-4 pcs .;
• olives canned - 65 g;
• tomato paste - 50 g;
• vegetable refined oil - 35 ml;
• large potato tubers - 3-4 pcs .;
• water - 3 l;
• laurel leaves - 2 pieces;
• peas of sweet pepper - 3 pcs .;
• salt - to taste;
• ground black pepper - to taste;

For submission:

• olives - 45 g;
• lemon - to taste;
• fresh parsley greens - to taste;
• sour cream - to taste.

Preparation

Beef on the bone and smoked ribs my, put in a suitable pan, pour filtered water and determine on the stove. Warm up to a boil, remove the formed foam, throw the peeled bulb, reduce the fire to a minimum and cook the broth for two hours.

We take out meat and ribs, extract and throw away the bones, and cut the flesh into strips or cubes and put back into previously strained broth.

There we send smoked sausage and a little fried sausage.

The remaining bulb and carrots are cleaned, crushed in cubes and browned in vegetable oil in a pan. Add the tomato paste, fry another couple of minutes, and put it in a saucepan with broth. Potato tubers are cleaned, cut into cubes, fried on high heat until browning and sent to other products. We also add pickled cucumbers and chopped olives.

We determine the capacity with the solyanka for fire, we throw salt, ground black pepper, peas of sweet pepper and laurel leaves to taste. Warm up the dish to a boil and let stand on low heat for twenty minutes.

Aromatic hodgepodge is served with a slice of lemon, sour cream and fresh herbs.

Mushroom hodgepodge with potatoes in a multivariate - recipe

Ingredients:

• white dried mushrooms - 100 g;
• marinated mushrooms - 100 g;
• Potato tubers - 3 pcs .;
• purified water - 1.7 liters;
• onions - 2 pcs .;
• pickled cucumbers - 3-4 pieces;
• tomato paste - 95 g;
• butter - 65 g;
• capers - 30 g;
• laurel leaves - 1-2 pieces;
• lemon - 1/2 pcs .;
• canned olives - 90 g;
• fresh greens - to taste;
• salt - to taste;
• ground black pepper - to taste;
• sour cream.

Preparation

White dried mushrooms are washed and poured with purified water for one hour. Then the water is drained into a separate container (we will need it later), and mushrooms are cut into cubes.

Onions are cleaned and browned in the capacity of the multivarka in butter, setting the "Hot" or "Bakery products". Then lay the peeled and diced potatoes in small cubes and fry another seven to ten minutes. Add the peeled pickled cucumbers, finely chopped mushrooms, tomato paste and grind it in the same mode for another five minutes. Now we pour in the mushroom water, throw the mushrooms and capers ourselves, switch the device to the "Quenching" mode and select the time for one hour. Fifteen minutes before the end of the process, we season the dish to taste with salt, ground pepper and throw laurel leaves.

Spill the aromatic mushroom hodgepodge on plates, add flavor to sour cream, as well as olives, wedges or circles of lemon and fresh herbs. Bon Appetit!