Cabbage solyanka is a delicious collection of your favorite products. Fresh cabbage solyanka

Solyanka from sauerkraut or from fresh cabbage - this is an excellent option for a tasty and satisfying dinner. Do you think this is a simple dish that has no cooking options? We dare to dissuade you of this! Read recipes for making solyanka in our article.

Cabbage solyanka- it's classic Russian dish, whose fans for centuries have been both ordinary villagers and rich nobles. Solyanka can be prepared from sour or fresh cabbage. The basis of the dish, according to many chefs, is broth. It can be mushroom, fish or meat. In addition, the solyanka contains cucumber pickle.

Cabbage solyanka with mushrooms

Ingredients:

Cabbage – 1.2 kilograms
- pickle- 2 pieces
- mushrooms – 320 g
- water – 0.5 cups
- lemon - half the fruit
- onion
- butter, tomato paste - 2 tablespoons each
- sugar - teaspoon
- vegetable oil
- vinegar
- salt
- black pepper

Preparation:

1. Chop the cabbage, place in a saucepan, add water, a spoonful of butter, vinegar, and simmer for 45 minutes.
2. Chop the onion, cut the cucumbers and mushrooms into small pieces.
3. Fry the onions and mushrooms in oil, add salt and pepper during cooking.
4. 15 minutes before the end of cooking, add chopped cucumbers, salt, Bay leaf, ground black pepper, sugar, chopped cucumbers.
5. Stir all this well, cover with a lid.
6. Grease a baking dish with butter, put half stewed vegetables, place a layer of mushrooms on top, cover with a layer of vegetables.
7. To make the hodgepodge crusty, sprinkle it with breadcrumbs and sprinkle with vegetable oil.
8. Place the mold in a preheated oven for half an hour.

Try also.

Sour cabbage solyanka

Ingredients:

Sauerkraut – 2/3 kilograms
- wheat flour – 15 g
- pickle
- lard – 100 g
- meat broth – 200 g
- brisket – 255 g
- pickle
- tomato paste – a few spoons
- greenery
- spices

Preparation:

1. Squeeze the cabbage so that it does not contain brine and a rich sour taste.
2. Finely chop the onion and fry in pork lard. Add bay leaf, tomato paste, spices, cabbage, and simmer over low heat.
3. Place the brisket, cut into small cubes.
4. Fry the flour in a hot frying pan, mix with warm broth, pour in the hodgepodge, continue to simmer for another 20 minutes.
5. Serve with chopped herbs and ground pepper.

Fresh cabbage solyanka

Ingredients:

Cabbage – 1.5 kilograms
- onion
- beef – 0.5 kilograms
- tomato paste – two tablespoons
- tomato – 2 pieces
- carrot
- eggplant – 2 pieces
- salt
- greenery

Preparation:

1. Chop the beef, fry, add water to the frying pan, simmer over low heat until soft.
2. Rinse the eggplants to remove bitterness, cut them lengthwise, salt the halves, and leave for half an hour.
3. Fry chopped onions with grated carrots in vegetable oil, add tomatoes and tomato paste.
4. Cut the eggplants into pieces, fry with the addition of vegetable oil.
5. Mix all ingredients, add shredded cabbage, add salt, cover with a lid, simmer until tender, stirring from time to time. If the liquid evaporates quickly, add water.
6. Serve hodgepodge with chopped herbs.

Cabbage solyanka with sausage

Ingredients:

Cabbage – one kilogram
- ground black pepper
- vegetable oil
- carrot
- sausages – ½ kg
- salt
- ketchup – 4 tablespoons
- onion
- bay leaf – 3 pieces

Preparation:

1. Chop the cabbage, place in a deep frying pan with three tablespoons of vegetable oil, add a little water, cover with a lid, and simmer over low heat, stirring occasionally.
2. In another frying pan with vegetable oil fry grated carrots and chopped onions, fry in oil.
3. Cut the sausages into small pieces, add to the carrots and onions.
4. Add salt, spices, ketchup, lightly fry. ready!

Cabbage solyanka in a slow cooker

Ingredients:

White cabbage
- red onion
- a clove of garlic - a couple of pieces
- chicken breast – 350 g
- carrot
- sunflower oil – tablespoon
- spices
- allspice

- salt

Preparation:

1. Pour sunflower oil into a bowl, add grated carrots, chopped onions, set the “Jam” mode, time – 10 minutes.
2. Place in a bowl chicken breast, cut into cubes, set the “Frying” mode, time – 20 minutes. Do not close the lid!
3. Set the “Extinguishing” mode, time – 20 minutes. Close the lid.
4. Salt, add pepper, garlic, a little water, cabbage, spices, tomato paste. Simmer for 20 minutes with the lid closed.
5. Open the lid, stir. In an hour and a half, the dish will be ready!

You will also really like it!

Cabbage solyanka recipe.

Ingredients:

Pork – 820 g
- cabbage – 1 kilogram
- carrot with onion
- tomato
- tomato paste – tablespoon
- garlic clove – 2 pieces
- herbs and spices
- salt, pepper, sugar
- bay leaf – 2 pieces
- water or broth - 1 glass
- sunflower oil

Preparation:

1. Cut the meat into 3 cm pieces, fry in vegetable oil with the lid open.
2. Add pepper, salt, fry the meat until the liquid evaporates.
3. In a separate frying pan, fry the onion and carrots.
4. Mix the meat with browned vegetables, leave on low heat.
5. Cut the cabbage into strips.
6. Finely chop the tomato and simmer along with the garlic squeezed through a press.
7. As soon as the tomato softens, add fresh herbs, sugar, tomato paste, dilute the broth or water.
8. After the sauce boils, add the bay leaf, which must be removed at the end of cooking.
9. Pour sauce over cabbage and meat and simmer until completely evaporated. Cabbage solyanka with meat ready!

How to cook solyanka with cabbage

Ingredients:

Medium-sized cabbage – ½ fruit
- onion
- a little salt
- sunflower oil
- medium red tomato
- olive oil
- bell pepper – half red and half yellow
- paprika – ½ teaspoon
- a bunch of fresh dill
- white wine vinegar - teaspoon

Preparation:

1. Cut the cabbage into thin strips, and the bell pepper into thin longitudinal slices.
2. Peel the tomato and cut into cubes.
3. Cut the onion into thin half rings and fry in a frying pan with sunflower oil.
4. Once the onion becomes translucent, add bell pepper, fry for a couple of minutes with constant stirring, add the tomato, simmer for 7 minutes with continuous stirring.
5. Add cabbage, pour olive oil. Add wine vinegar, salt, add black pepper and paprika.
6. If you want crispy cabbage, cook it for about 10 minutes. ready!

Cabbage solyanka with pork.

Ingredients:

Fresh cabbage– 420 g
- tomato paste – a couple of tablespoons
- pork – 320 g
- carrot
- vegetable oil
- onion
- sour cream
- greenery
- marjoram
- black pepper
- Bay leaf

Preparation:

1. Cut the meat into cubes, fry in vegetable oil until golden.
2. Cut the onion into rings, grate the carrots, add to the meat, fry for a couple of minutes.
3. Cut the cabbage into strips, add to other products, add 155 ml of boiling water, and simmer under the lid.
4. Add power, simmer for 5 minutes, stir thoroughly, cook for another three minutes, add herbs and spices.

What do you think?

Cabbage solyanka for the winter.

Ingredients:

Head of cabbage
- salt
- sugar
- tomato – 100 g

Preparation:

1. Clean the head of cabbage from dirty, green and old leaves, rinse under running water, chop with a sharp knife.
2. Add salt and leave for several hours.
3. Squeeze out the juice that stands out.
4. Place the chopped vegetable in a deep saucepan, place on the stove, and simmer for half an hour over low heat.
5. Fill the jars with hot hodgepodge, cover them with a lid, and sterilize for 20 minutes.
6. Roll up the jars and store them.

Cabbage solyanka with potatoes.

Ingredients:

Young pork – 520 g
- onion head
- salt
- vegetable oil
- hot boiled water
- tomato paste – tablespoon
- hot boiled water – 755 ml
- Bay leaf
- carrot
- small potatoes – 8 pieces
- table salt
- onion head
- ground black pepper
- vegetable oil

Preparation:

1. Chop the cabbage, place it in a shallow frying pan with vegetable oil, fry for 20 minutes.
2. Cut the pork into small pieces, place in another frying pan, fry for 20 minutes in vegetable oil.
3. Peel the potatoes thoroughly, rinse and cut.
4. Add grated carrots and onion cubes to the fried meat. Fry it all until done, add the contents of the first frying pan, pour hot water, mix thoroughly, simmer for 25 minutes.
5. At the end of cooking, season the dish with pepper, bay leaf and salt, turn off the stove, cover the stove with a lid, and leave to brew. ready!

Cabbage solyanka photo.

Cabbage solyanka with stewed meat.

Ingredients:

White cabbage
- stew
- onion
- carrot
- cumin
- salt with spices

Preparation:

1. Take a can of stew, open it, put it in a saucepan with a tight bottom. The stew should preferably be made from beef.
2. Place the stew on low heat and leave for a while.
3. Add some crushed dill seeds and cumin.
4. Simmer everything together for five minutes.
5. Cut the onions into rings.
6. As soon as the cabbage becomes soft, place the carrots and onions in it, season a little with salt, stir, and simmer over low heat.
7. Serve the finished solyanka hot, garnished with fresh herbs.
8. You can also use olives and lemon slices for decoration.

Solyanka is a combined dish that can be used for both lunch and dinner.

There are a huge number of recipes and variations!

But the most beloved and delicious have always been hodgepodge with meat. Cabbage and other vegetables are often added to them.

Let's prepare a delicious solyanka?

Solyanka with meat - general principles of preparation

You can use any meat for hodgepodge, including poultry. In addition, they are often added to the dish sausages, bacon, boiled pork, smoked meats. The most delicious solyankas are those that contain at least three types of meat products.

You can add any ingredients to vegetable hodgepodges with meat, but most often these are cabbage, carrots, onions, and potatoes. The addition of mushrooms gives the dish a special flavor. They can be not only fresh, but also salted, frozen, or canned.

Pure meat solyanka is most often prepared in the form of soup and served as a first course. Dishes with vegetables are prepared thicker, in the form of a stew. In addition to vegetables, several types of meat and sausages can also be added to them.

Recipe 1: Cabbage solyanka with meat and sausages

A wonderful and simple recipe for making solyanka with meat and cabbage. And the addition of sausages makes the dish especially flavorful. The recipe uses sausages, but similarly, you can use any type of sausage.

400 grams of meat;

400 grams of sausages;

Spices to your liking.

1. Wash, remove films and cut the meat into cubes. You can use it in cubes, like for goulash. Fry with added oil. It is better to do this immediately in a cauldron. If you are using beef, you can cover the cauldron and simmer the meat a little to make it softer.

2. Chop the onion and carrots, add them to the fried meat and cook further together.

3. Shred the cabbage and send it after the vegetables, also lightly fry. Once it has reduced in volume, you can add chopped tomatoes. It is advisable to remove the skin from them.

4. Next, pour a little boiling water into the cauldron. Cover and simmer for 10 minutes.

5. At this time, peel the sausages and cut into circles. If you use sausage, you can cut it into any other shape.

6. Open, add salt, spices and chopped sausages. We simmer for another 5 minutes. But we are guided by our cabbage. There are hard varieties, mostly winter ones. And there are juicy and soft ones, mostly summer varieties. This cabbage cooks very quickly.

7. At the end, stir the hodgepodge well, throw in the herbs, bay leaf and turn it off.

Recipe 2: Hodgepodge with meat

A special feature of the hodgepodge is the use of several types of meat products. This gives the dish richness and nutrition. This hodgepodge goes well with hot spices, but you can not put them in the pan, but serve them separately.

500 grams of beef on the bone;

50 grams of raw smoked sausage;

150 grams of tomato;

200 grams of smoked ham;

50 grams of olives;

200 grams of boiled sausage;

300 grams of pickled cucumbers;

30 grams of capers (optional);

200 grams of boiled pork.

1. Prepare broth from beef on the bone and three liters of water. Don't forget to remove greasy foam as it forms. Cook the meat until soft. Then take it out, cool, remove the bone and cut into pieces. Return the beef to the broth.

2. Cut one onion into cubes, three carrots and throw into the broth. Boil for 5 minutes.

3. We also chop the rest of the onion into cubes and sauté in oil in a frying pan. Then add chopped cucumbers and tomato puree to it and heat together for 5 minutes.

4. Now we chop all the other products: boiled pork, sausages, ham and throw them into the pan. We do this one by one, letting each ingredient boil.

5. Place the contents of the frying pan and simmer the hodgepodge over low heat for about five, maybe ten. The main thing is not to let it boil actively.

6. Salt, add spices, capers and olives, squeeze the juice from half a lemon and boil for another two minutes. Turn off and leave for half an hour.

7. When serving, put a slice of lemon on the plate and sprinkle the dish with fresh herbs.

Recipe 3: Cabbage solyanka with meat in the oven

This cooking method saves a lot of time, the dish does not require close attention and still turns out delicious. For hodgepodge with meat and cabbage in the oven, you will need a saucepan or any heat-resistant dish with a lid. But you can also use a large pot.

800 grams of cabbage;

400 grams of pork;

40 grams of butter;

1. Pour oil into a saucepan and place it on the stove.

2. Cut the pork into strips or cubes and place in a frying pan. Turn up the heat to maximum and fry for five minutes.

3. Chop the onion and add it to the meat, fry for a couple more minutes.

4. Chop the cabbage and carrots, add salt and spices to them and rub them with your hands. Vegetables should lose volume.

5. Remove the saucepan from the heat, add the cabbage with spices, add the tomato and stir everything well.

6. Cover with a lid and place in the oven at 180 degrees. The dish will take about 40 minutes to prepare, but it all depends on the cabbage.

Recipe 4: Solyanka with meat and mushrooms

The recipe is incredible delicious hodgepodge with meat. You can use absolutely any mushrooms, but with forest friends it turns out more flavorful.

500 grams of beef;

200 grams of sausages;

300 grams of mushrooms;

4 tablespoons of tomato paste;

Lemon and herbs for serving.

1. Cook beef broth. You can take meat on the bone. Then we take it out and cut it into pieces.

2. If wild mushrooms are used, then boil them too. But in a separate pan. 20 minutes is enough.

3. Place a frying pan on the stove and add oil.

4. Chop the onion and fry until transparent.

5. Chop the mushrooms and add them to the onion, fry together until almost done.

6. Cut the pickled cucumbers finely and add them to the mushrooms, evaporate the liquid.

7. Add tomato paste to the pan. If it is thick, then dilute it with water or broth from the pan. Simmer for another 5 minutes.

8. Transfer everything from the frying pan to the pan. Salt and pepper.

9. Cut the sausages into slices, put them in a hodgepodge, throw in the olives and cook for another 5 minutes. Turn off.

10. Pour into plates, throw in a slice of lemon, and decorate with herbs.

Recipe 5: Cabbage solyanka with meat and potatoes

Well, where are we without potatoes? Everyone's favorite vegetable is added everywhere, even to meat soup with cabbage. A favorite and often used recipe for this dish. It is better to cook the dish immediately in a cauldron or a large, deep frying pan.

400 grams of meat;

600 grams of cabbage;

1. Cut the meat into small pieces and fry until golden brown.

2. Peel all vegetables. Cut the onion into cubes and add to the meat.

3. Grate the carrots and send them after the onions.

4. The potatoes can be placed raw, but it will be much tastier if you fry them a little. Cut into any pieces and fry in a frying pan. There is no need to cover or cook until tender.

5. Add shredded cabbage to the cauldron with the meat and fry it with the rest of the vegetables too, it doesn’t take long.

6. Remove the potatoes from the pan. Salt and pepper the vegetables, you can add any seasonings.

7. Cut the tomatoes in half and rub each part so that the skin remains in your hand. Place the fresh tomato in the cauldron.

8. Now you need to mix everything, cover with a lid, reduce the heat and you can forget about the hodgepodge for half an hour!

Recipe 6: Solyanka with meat and sauerkraut

Solyanka with sauerkraut is one of the most popular dishes in Rus'. It was cooked in ovens and clay pots. Mushrooms, various roots and herbs were often added.

1.2 kg sauerkraut;

400 grams of meat;

200 grams of sausage;

Carrots and mushrooms optional.

1. Cut the meat and fry until golden brown.

2. Add chopped onion and cook together for a couple of minutes. Then pour in a glass of boiling water and cook under the lid for a quarter of an hour.

3. Pour a little oil into the frying pan and set it to heat up.

4. Squeeze out the sauerkraut. If it is peroxided, you can rinse it cold water. Place in a frying pan and fry until soft.

5. As soon as the cabbage begins to fry, add the tomato and cook together for another five minutes.

6. Cut the sausage or sausages and send them to the meat. Let's boil.

7. Add sauerkraut with tomato paste.

8. Stir the solyanka and taste it. Add spices, cover and simmer all together for 10-15 minutes.

9. At the end, season with herbs and bay leaves.

You need to add foods to the hodgepodge one at a time and only after the previous one has boiled.

The hodgepodge should be simmered over low heat and the dish should not be allowed to boil actively. Otherwise, the pieces will boil and you will just end up with puree.

Salty and sour foods (cucumbers, mushrooms, cabbage, tomatoes) cannot be added immediately. They slow down the cooking of the remaining ingredients. Pieces of vegetables and meat may remain tough. It is better to simmer them a little in a separate bowl.

Olives give meat solyanka a special taste, but it is advisable to use whole fruits with pits and throw them whole into the pan. It is the bone that adds a special flavor to the dish.

To give the hodgepodge a mushroom flavor, you just need to add a little mushroom broth, maybe from a cube.

Cabbage solyanka - general principles and cooking methods

Cabbage solyanka is considered a traditional Russian dish, and for many centuries its fans were not only poor people in villages, but also high-ranking nobles who did not disdain the dish and Imperial Courtyard. Solyanka is not only a tasty dish, but also very healthy; cabbage contains a large amount of vitamin C, potassium, folic acid and magnesium. Doctors say that people who eat a lot of solyanka rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape.

Cabbage solyanka - food preparation

Solyanka is prepared from fresh or sour cabbage; the preparation of the products largely depends on the nature of the dish. Inveterate cooks are sure that the basis of hodgepodge is broth; as a rule, it consists of meat, fish or mushroom broth and cucumber brine, so it should be prepared first (for 1.5 liters of broth, take 1.5 cups of brine).

Cabbage solyanka - the best recipes

Recipe 1: Cabbage solyanka with mushrooms

Solyanka does not necessarily have to be fatty and rich; we offer a so-called dietary option with mushrooms.

Ingredients:
- ½ kilogram of cabbage;
- 300 grams of mushrooms (champignons, porcini, oyster mushrooms);
- ½ lemon;
- ½ glass of water;
- 2 pickled cucumbers;
- 1 onion;

- 2 tablespoons of butter;
- 1 teaspoon of sugar;
- Bay leaf;
- salt;
- vinegar;
- vegetable oil;
- ground black pepper.

Cooking method

Shred the cabbage and put it in a saucepan, add water, 1 spoon of butter, and vinegar. Simmer on fire for 45 minutes.

Chop the onion, cut the mushrooms and cucumbers into small pieces. Fry mushrooms and onions in vegetable oil, not forgetting in the process heat treatment pepper and salt.

Add tomato paste to the cabbage 15 minutes before the dish is ready, add chopped cucumbers, sugar, ground black pepper, bay leaf and salt. Mix all ingredients thoroughly, cover with a lid and simmer until cooked.

Take a baking dish, grease it with butter, transfer half of the stewed vegetables, place a layer of mushrooms on top, cover it with a second layer of vegetables. To ensure that the solyanka gets a crispy crust during baking, sprinkle it with breadcrumbs and sprinkle with vegetable oil. Place in a preheated oven for 30 minutes.

Recipe 2: Country-style sauerkraut solyanka

IN rural areas Solyanka was most often prepared from sauerkraut and lard; we offer one of the village-style solyanka options.

Ingredients:
- 2/3 kilograms of sauerkraut;
- 100 grams of lard;
- 200 grams of meat broth;
— 250 grams of brisket (smoked and boiled);
- 1 onion;
- 1 pickled cucumber;
- a few tablespoons of tomato paste;
- 15 grams of wheat flour;
- spices;
- ground black pepper;
- salt;
- greenery.

Cooking method

Squeeze the cabbage so that there is not a lot of brine left in it and there is no rich sour taste. Finely chop the onion, fry it on pork lard, here we add spices, cabbage, tomato paste, bay leaf, simmer all this over low heat. Peel and seed the cucumbers and add them to the cabbage when it becomes quite soft. Place the brisket cut into small cubes. Mix the flour fried in a hot frying pan with warm meat broth and pour in the hodgepodge. Continue to simmer the dish over low heat for another 15-20 minutes. Solyanka is served seasoned with ground black pepper and sprinkled with chopped herbs.

Recipe 3: Cabbage solyanka with eggplant

Cabbage, eggplant, tomatoes - why not make a healthy and tasty hodgepodge? Believe me, your guests and family will love this dish...

Ingredients:
- 1.5 kilograms of cabbage;
- ½ kilogram of beef;
- 1 carrot;
- 1 onion;
- 2 eggplants;
- 2 tomatoes;
- 2 tablespoons of tomato paste;
- greenery;
- salt.

Cooking method

Grind the beef and fry in vegetable oil, then add water to the frying pan (so that the meat is completely in the liquid), simmer over low heat until the beef becomes soft.
To remove the bitterness from eggplants, they should be washed, then remove the edges, cut lengthwise, salt the fruit halves and leave for half an hour.
Fry grated carrots and chopped onions in vegetable oil, add tomatoes (chopped, without skin) and tomato paste. Cut the eggplants into small pieces, fry in a frying pan with vegetable oil.
Mix all the ingredients and add finely shredded cabbage, salt the hodgepodge, cover the pan with a lid, simmer until fully cooked, stirring occasionally so that the dish does not burn. If the liquid evaporates quickly, you can add boiled water.
Serve hodgepodge with eggplants and tomatoes on the table in portions, first sprinkled with herbs.

Recipe 4: Cabbage solyanka with sausages

In the absence of meat or brisket, housewives often add boiled sausage or frankfurters to the cabbage hodgepodge; the dish turns out to be quite edible.

Ingredients:
- 1 kilogram of cabbage;
- ½ kilogram of sausages;
- 1 onion;
- 1 carrot;
- 4 tablespoons of ketchup;
— vegetable oil for frying vegetables;
- 3 “laurels”;
- ground black pepper;
- salt.

Cooking method

Shred the cabbage, place it in a deep frying pan, in which 3 tablespoons of vegetable oil were previously placed, add a little water, cover with a lid, simmer over low heat, stirring occasionally.

In vegetable oil (take another frying pan), fry the chopped onion and grated carrots. Do not skimp on oil, the frying should be juicy and in no case burnt.

Cut the sausages into small pieces, add to the onions and carrots, add ketchup, spices and salt, and fry a little. If by the time the frying is ready, the cabbage has become soft, you can safely mix the ingredients.

Solyanka is ready!

Cabbage solyanka - useful tips experienced chefs

Remember! Solyanka turns out rich and tasty if many different ingredients are added to it.

When preparing a dish based on sauerkraut, it is important to get rid of excess brine and acid. Place the cabbage in boiling water for a few minutes, then drain it in a colander and squeeze it out once it has cooled.

Other recipes with cabbage

Lazy cabbage rolls
Braised cabbage
Sauerkraut
Cauliflower in batter
Pickled cabbage
Georgian cabbage
Korean cabbage
Fried cabbage
Pickling cabbage
Cabbage solyanka
Cauliflower in the oven
Cabbage in a slow cooker
Stuffed cabbage rolls
Cabbage cutlets
Jellied pies with cabbage
Pies with cabbage
A pie with cabbage
Cauliflower Casserole
Kulebyaka with cabbage
Cabbage with meat
Cabbage soup
Cauliflower soup
Cabbage salads

Even more interesting recipes you can find it on the main page of the Cooking section

Solyanka with cabbage is another option for a delicious hearty soup. Solyanka (old selyanka) is a native Russian dish. It is appropriate to prepare it at any time of the year from fresh or pickled cabbage. Thanks to its bright taste, meat solyanka made from fresh cabbage will add color to a boring winter day and invigorate it in the hot summer. Solyanka can be prepared as delicious soup- in a saucepan, and for the second - in a frying pan. There are many: with mushrooms, with meat, with fish, with and without pickles, with fresh or sauerkraut, etc. If you prefer thick, rich soups based on meat broth with a pleasant sourness and spiciness, then it will be great solution cook meat solyanka with fresh cabbage for lunch. The simplest recipe for solyanka made from fresh cabbage.

Soup ingredients:

any meat of your choice – 0.5 kg. (this could be chicken, beef, turkey, rabbit, pork, beef
ribs, offal);
500 grams of fresh cabbage;
3-4 pcs. salted (pickled) cucumbers;
Smoked/boiled sausage or frankfurters – 300-400 gr.;
2 small onions or 1 if large;
2 tbsp. l. tomato paste;
1 carrot;
Olives – about 10 pcs;
Half a lemon;
Vegetable/ olive oil- 4 tablespoons;
Salt, garlic, pepper, cumin, herbs, bay leaf (optional);
Sour cream for dressing;
3 liters of water.

How to cook solyanka with cabbage:

Wash the meat so that there is no blood left, fill it with water, salt, add round pepper and spices. Cook the meat in one piece for about 1-1.5 hours, depending on which product you choose (chicken and turkey take less time to cook). The smaller the pieces of meat, the faster it will be ready (finely chopped chicken, rabbit and turkey are cooked for 30-45 minutes). Remove foam as soon as it appears.
Peel the carrots, onions and chop them into small pieces.

Fry the vegetables in a frying pan using vegetable or olive oil and add salt.
Add fresh cabbage and garlic to the pan. Add tomato paste and simmer the vegetables for 30 minutes.
If you cooked the meat whole, remove it from the broth and cut it into pieces. Throw it back into the pan.

Grind the pickled cucumbers into strips.
Cut the sausage into cubes.
Add all ingredients to the pan with meat and cook for 5-10 minutes.

When serving, use deep serving dishes. Add olives, lemon, herbs and sour cream to a serving of solyanka with fresh cabbage.

Meat hodgepodge with cabbage for the whole family is ready! This tasty and nutritious dish will successfully diversify your weekly diet. And a huge amount of vitamins and other useful substances that go into a hearty soup of vegetables and meat will also have a healing effect on the body. Bon appetit!

Solyanka from cabbage is truly original and tasty dish, but there is no way to call it dietary. The fattier the meat used during cooking, the closer the taste to original recipe. In fact, solyanka combines two popular dishes - rassolnik and cabbage soup. This allows you to get the perfect proportion of salty, sour and spicy flavors. There are more and more interpretations of hodgepodge over time, so there is no limit to imagination and experimentation.

The main ingredient of solyanka is cabbage. It can be fresh or pickled. The salty taste can also be emphasized with pickled cucumbers or brine. Among other products, onions and other vegetables are sure to be found: carrots, bell peppers, garlic, tomatoes, eggplants, etc.

Meat or mushroom broth is ideal for stewing cabbage soup. Less commonly, fish broth is used to prepare hodgepodge. Sour cream, tomato paste, ketchup, various sauces and water are also added. The meat component can be pork, beef or chicken. In addition, sausages, ham, brisket, etc. are perfect for this dish. A hodgepodge is called a hodgepodge if at least 2-3 types of meat are used in it. You can also take absolutely any mushrooms, from white ones to regular champignons.

Depending on the recipe, solyanka can be served hot or cold. Decorate the serving with a slice of lemon, olives, herbs and sour cream.

Solyanka with sausages is a tasty and, at the same time, economical version of everyone’s favorite dish. At the end of cooking, there should be practically no liquid left in the saucepan, otherwise the simmering time should be extended by 5 minutes.

Ingredients:

1 head of cabbage;
3 carrots;
2 onions;
5 sausages;
2 tbsp. l. tomato paste;
2 tbsp. l. vegetable oil;
5 g Italian herbs;
4 tbsp. l. allspice;
5 peppercorns;
3 bay leaves;
1 bunch of dill;
1 bunch of parsley;
Salt pepper.

Cooking method:

Cut the sausages into small circles.
Pour vegetable oil into a saucepan, add sausages and fry until browned.
Finely chop the onion, add to the sausages and cook for another 5 minutes.
Grate the carrots, add to the saucepan and fry for another 5 minutes.
Season the roast with salt and pepper, season with Italian herbs, and stir.
Finely chop the cabbage and add to the rest of the ingredients.
Season the dish with tomato paste, add peppers and bay leaves.
Fry the contents of the saucepan for 2-3 minutes, then pour in a glass of water.
Cover the dish with a lid, reduce heat and simmer for 40 minutes.
Chop the greens and sprinkle on the finished dish.

For some reason, it is generally accepted that hodgepodge must be fatty and rich. However, there is also a lighter version, the calorie content of which is significantly lower than the original. To achieve this effect, it is enough to replace the meat with mushrooms. The main beauty is that vegetables prepared in this way can be easily preserved for the winter. Solyanka yields approximately 9-10 liters.

Ingredients:

5 kg cabbage;
1 kg of onion;
3x liter jar boiled mushrooms;
10 bell peppers;
1 kg carrots;
200 g sugar;
125 g salt;
500 ml tomato sauce;
500 ml sunflower oil;
10 bay leaves;
1 tbsp. l. vinegar;
Water.

Cooking method:

Bow and Bell pepper cut into cubes, grate the carrots and shred the cabbage.
Chop the mushrooms in any convenient way.
Mix vegetables in a large deep container, pour tomato sauce and vegetable oil.
Add bay leaves, salt, sugar and mix everything well.
Pour in 2 glasses of water, simmer for an hour and a half over low heat, stirring occasionally.
Add mushrooms and vinegar to the vegetables, cook for 30 minutes.
Place the solyanka in sterilized jars, roll up the lids and wrap in a warm towel.
Leave the jars in a warm place for 1 day.

Tasty, satisfying and very homely. This dish will quickly bring the whole family together at the table. For better taste It is better to take thicker sausage, for example, with lard. An ordinary doctor's thesis will do. Ketchup should also be chosen according to your taste, focusing on the desired spiciness of the dish.

Ingredients:

1 head of cabbage;
0.5 kg sausage;
2 onions;
4 pickled cucumbers;
1 carrot;
200 g sour cream;
3 bay leaves;
Ketchup;
Salt pepper.

Cooking method:

Chop the cabbage into strips, grate the carrots, cut the onion into half rings.
Cut the cucumbers and sausage into small cubes.
Add vegetable oil to a deep frying pan, add onions, carrots and sausage.
Fry for 10 minutes, then add cabbage and cucumbers.
Season the hodgepodge with sour cream and simmer over low heat for 35 minutes.
Add bay leaf, ketchup to taste, salt and pepper.
Stir the contents of the pan and cook for another 5 minutes.

A very tasty dish that combines several types of meat, mushrooms and fresh vegetables. One serving can feed even the hungriest guest. This recipe will require a lot of time and attention from the cook, so the dish is more festive than everyday.

Ingredients:

1.2 kg sauerkraut;
2 onions;
6 dried white mushrooms;
100 g ham;
100 g sausage;
400 g pork;
1 tbsp. l. flour;
2 tbsp. l. butter;
Bay leaf;
Salt pepper.

Cooking method:

Chop the onion and fry in vegetable oil.
Pour water over the mushrooms and cook the broth, strain.
Add cabbage to the onion and lightly fry.
Pour mushroom broth over vegetables, cook for 1.5 hours.
Cut ham and sausage into strips or cubes.
Cut the pork into cubes and fry.
Add all the meat to the cabbage, stir.
Season the hodgepodge with salt and pepper, throw in a few bay leaves.
Cover with a lid and simmer for 30 minutes.
Melt in a frying pan butter, add flour and fry until golden brown.
Add the flour mixture to the hodgepodge, stir, and simmer for another 10 minutes.
Transfer the dish to a saucepan or pots and bake in the oven for 30 minutes.

The slow cooker is ideal for cooking mixed meat hodgepodge. Slow simmering allows all the flavors to meld together to create one stunning dish. Instead of bacon, you can use smoked meat, such as chicken breasts.

Ingredients:

1 kg cabbage;
1 onion;
250 g ham;
250 g bacon;
2 tomatoes;
3 pickled cucumbers;
1 sweet pepper;
1 tsp. Sahara;
1/3 lemon;
2 cloves of garlic;
1 tbsp. l. vegetable oil;
50 g dill;
Salt pepper.

Cooking method:

Cut cucumbers, onions, bell peppers, and both types of meat into cubes.
Chop the cabbage, chop the herbs and garlic.
Cut the tomatoes into arbitrary pieces and place them in a blender bowl.
Add garlic to the tomatoes and grind to a paste.
Grease the multicooker saucepan with vegetable oil, fry the onion and bell pepper in the “Fry” mode.
When the onion becomes transparent, add the meat and continue to fry until golden brown.
Pour cucumbers and cabbage, salt and pepper into the slow cooker.
Stir the contents of the saucepan and switch the mode to “Stew”
Pour the tomato paste over the dish, add a little sugar and mix again.
Close the lid and cook for 40 minutes.
Squeeze into hodgepodge lemon juice, add chopped herbs.
Continue cooking in the “Stew” mode for another 1 hour.

Now you know how to cook cabbage solyanka. Bon appetit!

Cabbage solyanka is an original Russian dish that was given a place of honor even on the royal table. Today, not a single restaurant menu can do without it, and if you cook it at home, the most ordinary dinner will immediately turn into a holiday. In order not to get confused in recipes and figure out how to make hodgepodge, it is better to study several important aspects preparations:
Instead of pickled cucumbers, you can use pickled zucchini. The taste will be slightly different, but the new ingredient will not spoil the impression of the dish;

After cooking, the hodgepodge should sit under a closed lid for at least 10-15 minutes;

Before preparing a dish of sauerkraut, it must be rinsed several times with cold water;

For hodgepodge, you can use various dishes: a stewpan, a cauldron, a saucepan or a frying pan with high sides;

If you use fresh cabbage, you need to chop it and mash it well with your hands so that it releases the juice;

It is better to salt the sauerkraut solyanka at the very end, after tasting the dish first;

To make the hodgepodge a more saturated color, it is recommended to add a little turmeric.