Solyanka is a thick soup, the recipe of which provides for its preparation on a steep meat, fish or mushroom broth. Varieties of hodgepodge are so thick that some of them refer not to the first course, and the second. In addition, the hodgepodge is also called stewed cabbage with various fillers. Solyanka is a characteristic dish of Russian cuisine, and the phrase "combined Solyanka" in Russian has even become an idiom meaning a mixture of the most diverse ingredients.
The name "Solyanka" comes from the name of the dish "selyanka" - a typical rural dish. Recipe halophytes, more precisely, a villager, was simple: the remnants of various products, the villagers were mixed in the boiler, and boiled. Thus was born the recipe of Solyanka team meat. Over time, Solyanka changed, became a popular restaurant dish. Recipe halophytes acquired classic formula. Today, how to cook a hodgepodge will tell you any cook how to cook a hodgepodge knows every experienced hostess. Cooking Solyanka is a simple and complex process at the same time. How to cook and how to cook hodgepodge? First you need to prepare the ingredients of the hodgepodge, and then "collect". Recipe halophytes team, a classic recipe soups, be sure to include at least four kinds of meat or meat products: boiled meat, roasted, sausage, sausages, etc. Then there are pickled mushrooms, marinated or salty cucumbers, onions, and carrots, tomato paste, olives. Hodgepodge served with lemon and a spoon of sour cream. But the recipe for meat Solyanka is not the only one. Depending on what you will add to the hodgepodge, you will receive a recipe for fish hodgepodge, recipe for pickle with sausage, recipe for cabbage, recipe for pickle with mushrooms, recipe for vegetable hodgepodge, recipe for Georgian hodgepodge, homemade recipe.