Meat Sausage - dinner table decoration

The origin of the name of this first dish is hiddenunder the veil of time. It is known only that the first time the word "solyanka" appears in "Domostroe", and dates back to 1547, although some researchers believe that the name of the soup appeared much later, and the dish was called "peasant", and then it turned into a "hodgepodge."

Regardless of the etymology of the name, soupSausage meat is a welcome dish on any table, because is practically the leader among the first dishes in terms of the number of delicious ingredients, the nutritional value of the broth and the unique rich taste.

Each regular meat solyanka begins withgood broth. It is usually made from beef (500 grams with a stone is taken). While the broth is cooked until ready, it is necessary to take five types of smoked sausage and one kind of boiled for 50 grams and 50 grams of smoked chicken legs, and chop everything with small straws.

Ready broth should be filtered, brought toboil, add to it diced potatoes (2-3 pcs.) and 100 grams. salted mushrooms. One carrot and a pair of onions finely chop, fry 2 tbsp. spoons of vegetable oil with 2 tbsp. spoons of tomato paste. Add the roast to the soup for ten minutes until cooked. A hodgepodge of meat is decorated with a solid spoon of sour cream, olives (whole with a stone or stuffed with lemon) and thin slices of lemon are added to the soup.

Ingredients for the preparation of saltwort can bevery different. For example, you can take 100 grams of ham and sausages (or boiled / fried veal, beef, tongue), 4-5 salted cucumbers, 100 gr. sour cream, a couple of bulbs, a tablespoon of tomato paste, capers, vegetable oil, olives. Cook the meat broth using a pound of beef with a stone. While boiling the broth, fry the finely chopped onion and butter, then put out with tomato paste. Sausages, cucumbers, ham cut into thin slices and add to the bowl, then capers, olives, salt, laurel, sour cream. Pour in the prepared broth and cook for about 10 minutes. In such a hodgepodge you can add slices of lemon, dill greens, thin circles of tomatoes.

An interesting taste and has a meat loafin the east, cooked using unusual ingredients. It takes 300 grams for it. lamb and beef, which are filled with one and a half liters of water. Broth is boiled, after which black pepper (peas), carrots and bulb (whole) are added to it, then the broth is boiled for 1 hour and 10 minutes, it is added with bay leaf, salt, and it stays on fire for another 20 minutes.

While broth is boiled, boiled tongue is boiled(250 grams). Prunes (8 pcs.) Are soaked for 20 minutes in boiling water, two large bulbs are cut into half rings and fried for 5 minutes. Two salted cucumbers are cut into strips and added to onions, roasted for 3 minutes. Then tomato paste (1 tablespoon) is added to the mixture and the mixture is heated for 2 more minutes.

Ready broth is filtered, meat and boiled tongueshred and added to the broth. After that, the mixture is poured in, prunes, and the meat solyanka is boiled for another 6-7 minutes. Half a lemon is cut into thin slices, added to the soup and warmed up. When serving a dish, a meat salad is decorated with herbs.

Experienced culinary experts recommend taking note of some nuances that will help make the hodgepodge particularly tasty and healthy.

1. It does not require a lot of spices and salt, because the constituents themselves contain a sufficient amount of these ingredients.
2. If you use smoked meat (ribs, leg) or beef tongue when preparing the broth, it is recommended to pour off the water after boiling and fill the products with fresh cold.
3. Pickled cucumbers are best taken from the barrel (large, soft, irregularly shaped), because small cucumbers from jars often undergo double processing and give an "incorrect" taste.
4. When frying onions in the solyanka, it should not have burnt edges, because this significantly reduces the quality of the soup.