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Combined hodgepodge with pork, beef and chicken

Mixed-Meat Solyanka with Pork, Beef, and Chicken

Incredibly filling and so delicious! A recipe for everyone! Putting food blogger Natalia Kalnina's solyanka recipe to the test—Old Sam is on the case! An amazing recipe for a crowd: an incredibly hearty, tasty soup loaded with meats!

Old Sam

Recipe author

Combined hodgepodge with pork, beef and chicken

Watch the video

Composition / ingredients

Servings:

Beef ribs

500

Pork shoulder

500

Chicken legs

500

Cured and deli meats (smoked sausage, ham, baked pork roll, roast beef)

500

Carrots

Onion

Rice

Pearl barley

Buckwheat

Tomato paste

Pickles

Pickle brine (from the pickles)

150

Olives (green or black)

Vegetable oil

Lemons

Sour cream

Fresh herbs

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 12 g

Fats 52 % 16 g

Carbohydrates 10 % 3 g

201 kcal

GI: 67 / 33 / 0

Cooking method

Step 1:
1. Start with the broth! Put all the raw meat in a pot of water. Bring it to a boil and cook for 5-10 minutes, then drain off this first water. Now cook the meat until done: season with salt to taste and add the onion, carrot, and spices. Cook for about 1.5 hours.
Step 2:
1. While the broth cooks, do the prep. Dice one onion and 3 pickles into medium cubes, and cut the olives in half.
Step 3:
1. The broth is ready. Lift out the meat and let it cool. Meanwhile, add the grains to the broth to cook.
Step 4:
1. Add the onion, pickles, tomato paste, and brine to a skillet. Fry for 2-3 minutes over medium heat, then stir it into the broth.
Step 5:
1. Meanwhile, cut the cured and deli meats into cubes and strips. Sear them in a dry skillet for 2-3 minutes, then add them to the broth.
Step 6:
1. Leave the solyanka on the stove and turn to the meat. Trim off the sinew, fat, and membrane, then cut all the meat into cubes. Add the meat and olives to the solyanka.
Step 7:
1. And it's all done! Serve with sour cream, lemon, and fresh herbs. Enjoy! Always yours, Old Sam.

Mixed-meat solyanka—what's the first thing that comes to mind? Usually the recipe is a "made it from whatever I had" affair: whatever was on its last legs in the fridge went straight into the pot. I used to think that too, but today's solyanka is something more than just soup—it's a deeply satisfying soup with a real twist. The idea isn't mine; I saw this solyanka from Natalia Kalnina, a popular food blogger, and decided to give such an original soup a try. I'd even say this dish earns the title of "party soup," since you wouldn't be the least bit embarrassed to serve it to guests. So consider today's episode a test of Natalia Kalnina's solyanka recipe. I won't spoil the suspense by saying anything more about this mixed-meat solyanka—watch to the end and see my reaction for yourself. Yes, I tried to recreate the original recipe faithfully, so I'll go ahead and call this a recipe test rather than a recipe review. You have to admit, it's not every day you can say: "Today I had chicken soup. I also had beef soup. And of course, soup with smoked meats!"—all about one and the same soup! It sounds like a wild mishmash, but let's see how it really turns out. Natalia Kalnina shared this solyanka recipe, and we're happy to put it to the test! Enjoy. Always yours, Old Sam.