Sweet and sour soups are common in various kitchens and the Russian variation is a hodgepodge. A tasty dish can be prepared on the basis of fish, mushrooms or meat. In the recipes, we will next consider the last version of the soup and cook the meaty hodgepodge with an abundance of smoked products.
Soup "meat solyanka" - recipe
If you have not cooked or tried classic meat soup - solyanka, we recommend that you write down the following recipe. This is a composite version of the dish, which, as a rule, is prepared after any festive feast from those meat remains that are available.
Ingredients:
- beef on bone - 530 g;
- any smoked meat - 75 g;
- salami - 135 g;
- ham - 135 g;
- onion - 145 g;
- garlic teeth - 4 pcs .;
- tomato paste - 15 g;
- pickled cucumbers - 130 g;
- capers - 1/3;
- olives - 1 1/2 items;
- a handful of green parsley;
- laurel leaves - 2 pieces;
- granulated sugar - 5 g;
- lemon and sour cream for serving.
Preparation
For the broth, boil the beef with laurel leaves for about half an hour, from time to time making a noise. Ready meat cool and disassemble into pieces. Cut all other meat ingredients arbitrarily. Prepare a soup dressing from salted onion, garlic, cubes of pickled cucumber, capers, tomato paste and olives. Flick a little broth to make a paste of tomatoes, and after 5 minutes season with sugar and mix with the broth. Add chopped meat products and cook all ingredients for at least 10 minutes on low heat. After taking the soup from the fire, sprinkle the collected meat soup with fresh herbs and leave to stand under the lid for at least 15 minutes.
How to cook soup "meat soup" with mushrooms?
Why not combine the two recipes of the saltwort to create the perfect first course: hot, hearty and rich in taste.
Ingredients:
- smoked products - 170 g;
- champignons - 380 g;
- carrots - 135 g;
- onion - 135 g;
- tomato puree - 195 g;
- olives - 1/3 of a century;
- pickled cucumbers - 115 g;
- sour cream, fresh herbs, lemon - for serving.
Preparation
Preparation of soup "prefab meat sausage" begins with the seasoning of onions, mushrooms and carrots to a ruddy shade. When the roast is ready, mix it with smoked meat and let it brown. Pour all the tomato puree, add slices of olives and cucumber, and after 7 minutes, pour in half a liter of water and leave the soup on low heat for 45-55 minutes. Finished dish sprinkle with a handful of greens and leave for 15 minutes before serving.