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Hodgepodge with smoked meats classic meat team

Classic mixed-meat solyanka with smoked meats

Made with several kinds of meat—fragrant, hearty, and festive! This classic mixed-meat solyanka with smoked meats has a perfect lineup of ingredients. A bold, warming soup with an incredible rich aroma, it's a real treat for the whole family and your guests!

Maria

Recipe author

Hodgepodge with smoked meats classic meat team

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Composition / ingredients

Servings:

Beef (on the bone)

500

Water

Smoked ribs (pork)

300

Hunting sausages

300

Pickles

300

Tomatoes

200

Olives

100

Butter

Onion

Carrots

Lemons

0.5

Capers

Tomato paste

Bay leaf

Allspice

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 5 g

Fats 54 % 7 g

Carbohydrates 8 % 1 g

82 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you cook a delicious mixed-meat solyanka with smoked meats? It's very simple—you just have to follow the recipe. First, gather the ingredients from the list. I'm using a beef shank, but you can use any other bone-in cut. The hunting sausages can be swapped for ordinary smoked sausage.
Step 2:

Add the rinsed bone-in beef, the smoked pork ribs, the whole peeled onion, the olives, and the peppercorns to boiling water. Cook over medium heat, skimming off the foam, for 1 hour. Adjust the amount of water to your liking. If you want a thicker soup, use about 2.5 quarts (2.5 L), keeping in mind that some will evaporate during cooking.
Step 3:

While the broth cooks, prep the rest of the ingredients. Slice the hunting sausages into rounds.
Step 4:

Cut the carrot into half-moons. If the carrot is thin, you can simply slice it into rounds.
Step 5:

Cut the pickles into cubes. If you're using small gherkins like mine, you can slice them into rounds. If you like, you can use marinated cucumbers in place of brined pickles.
Step 6:

Peel the second onion and cut it into small cubes.
Step 7:

Grate the tomatoes on a fine grater, leaving the skins behind. You can also use canned diced tomatoes in their own juice.
Step 8:

Take the pork ribs and beef out of the broth. Separate the meat from the bones and cut it into small pieces. Discard the bones.
Step 9:

Return the chopped meat to the broth and bring it back to a boil over medium heat.
Step 10:

Heat a third of the butter in a skillet and fry the carrot for 5–7 minutes. Then transfer it to the pot.
Step 11:

Next, heat another third of the butter and fry the onion until translucent. Transfer it to the pot as well.
Step 12:

Next, add the sliced sausages and the capers. Simmer over low heat for 15 minutes.
Step 13:

Heat the remaining butter in a skillet and add the grated tomatoes, the chopped pickles, and the tomato paste. Simmer, stirring, for 5 minutes.
Step 14:

Transfer this sautéed mixture to the pot. Add the bay leaves and salt to taste, and let the soup simmer over low heat for 30 minutes. If you like, pour in a little brine from the olives or pickles.
Step 15:

Take the pot off the stove, cover it, and let the solyanka rest for 10 minutes.
Step 16:

Then ladle the soup into bowls, adding a slice of lemon and a little fresh herbs to each. Enjoy your meal!

Important! Whether or not the recipe gives an amount of water for the soup, it's always best to go by your own preference (whether you like a thick or a thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients belong in the soup, which may not match yours. In practice, that means if you're cooking it for the first time, don't make a whole pot at once. Make a tasting batch—enough for one or two people. To do that, scale all the ingredients down to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your liking. Over time, like most experienced cooks, you'll be able to pour the water and add the ingredients by eye.
For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind that it can give the dish an unpleasant off-flavor.