Classic recipe for the national saline team, with sausage, fish. How to cook a hodgepodge in Abkhazian? Tips and secrets of cooking delicious honeycomb

Recipes for preparing prefabricated saline from a variety of ingredients. Nourishing and healthy soups.

Content

How proves story solyanka invented russians tractors. They are for savings products and cash funds they came up with prepare sur from remaining pravlov from products.
AT ancient time solyanka popular was especially in the morning, on the hangover, it was called hangover.

FROM eighteenth centuries dish it disappeared cO table aristocrats, a remained only in menu peasants, villagers. FROM triumph solyanka returned in menu restaurants dishes in our time and prepare it in a variety of ways: in pots, in the oven, microwave.

Important harmonious combination all ingredients.

Recipes for preparing prefabricated hodgers

Tips and secrets of cooking delicious honeycomb

The most tasty solyanka it will turn out at use Six tI culinary secrets:

Main important fact — productive components subject cooking separately, then connected together.

Necessary, so in solyanka were combined four species meat delicacies and sausages products .

Highly important remember, what bouillon only additional, a not basic element. He must to be high qualities and cooked with use all rules.

Remember at preparation, what meat, fish and mushrooms always be sure to put only in cold water. Cooking need conduct only on the small fire. Then bouillon absorbs in myself all nourishing substances and aroma from ingredients.

If a you cook meat, fish or mushroom solyanka necessarily cook bouillon early, so he managed drive for bright and saturated taste. Myself aroma from broth and ingredients and differs solyanka from total diversity soups.

Important flavor — salled cucumbers. When cucumbers you have taken big for cooking soup, remove with them skin and bones.

To add brine with cucumbers in solyanka, his necessary early boil.

If a solyanka children's or dietary replace bouillon only vegetable decoction.

For delicious solyanka use only salted cucumbers. Pickled not give such taste qualities. Cucumbers must to be only crispy, otherwise they they will spread and spoil taste all solyanka.

Refueling material for solyanka called shut. His, maybe, prepare in advance. Onion fry, then add salted cucumbers, tomato paste and tomatoes. Big amount pastes not Put otherwise it kill basic aroma from fish composition.

Enter frighty in the main one dish should per 15 minutes before readiness.

If a preparation solyanka passes in multicooker need to follow next principle bookmarks products: n achind all with refuelings, a not with broth, then enter meat, ham and tomato paste. All fry, a then only enter bouillon. Turn on mode stewing.

Additional ingredients. Strong taste and aroma dish give olives and capers. Add these components components costs only in end cooking, per several minutes before endings process. Olives and capers not hold long -term thermal processing, they drinking and they will give only bitterness yours to the dish, if you digest.

At preparation solyanka on the products not save. How more diverse her compound, those tastier she is will be.

Not forget add lemon in ready dish. Refun solyanka at feed maybe on desire greenery, pepper black, sour cream.

Classical recipe team of meat hodgepodge with sausage

The national team meat solyanka cooking from 9 varieties meat and meat delicacies. Vegetables we reduce to minimum use in composition solyanka. All only for piquancy taste.

We take it the following products:

meat calf, in quantity 1 kg
bones or rib lamb with weight near 500 gram
carrot cleaned, necessary only for cooking broth, in compound dishes she is enter not will be. She is need us in quantity 130 gram
online bulber - 100 gram
canned black maslin - 100 gr
tomato pasta - 2 tbsp. tablespoonsor 3-4 tomatoes
small fruit pickled kapapov - 100 gr
chopped smoked delicacies, on 100 gram everyone species
salted cucumbers average size, in quantity – 3 pieces
sour cream fat, lemon. These Ingredients added on taste

Preparation of meat honeycomb according to a classic recipe.

Meat for broth rinse running water and cook in five -liter pan. At cooking with meat we remove foam.Time cooking must to be not less 2 hours.
Onion divide in half, half fry on the panbefore light charity.
The rest onion cut straw, in section 2-3 millimeters
Charmed onion and carrot we send in ours solyanka per half an hour before readiness.
Bouillon not salt and seasonings not add.
Bye bouillon subject cooking, cooking roasting.
We take it pan with high sides, pour it creamy or vegetable oil
Further fry sliced \u200b\u200binto strips onion and add to it for roasting cucumbers.
Sausages hunting and others delicacies cut straw and circles.
Add in roasting.
Further in ours mixture add washed out tomatoes or tomato paste.
Then add the brine from olives and capers.
All good and thoroughly mix. Actions perform 5 minutes, and stew on the average fire.
Bye fry stews we extract capers from banks, cut off them petioles and dboth chopped capers and olives in roasting.
Delete with broth meat and carrot with onions.
Meat separate from bones. Cut meat, add in solyanka. Not forget strain bouillon.
Then add roasting in bouillon with meat ingredients.
Turn off the fire. We give solyanka a little drive and serve for tastings his own home gourmans with sour cream and lemon.

Video: Step -by -step recipe with smoked sausages in a slow cooker

FROM olyanka on–abkhazian: recipe

For preparations peculiar delicious dishes, from cooks Abkhazia necessary prepare the following products:

beef — 600 gram
tomato paste — near 4 art. spoons
coriander and hops — suneli on 1 tea spoon
a pinch red pepper
parsley and cins fresh on 1 bundle
oil vegetable origin – 4 art. tablespoons
onion online – 2 heads

Prearing solyanka:

For solyanka we get it high -quality fat beef. Cut meat comfortable pieces near 5 cm. Boil before complete readiness.
In time cooking meat product, we spend cutting luke and his roasting, add after roasts in onion tomato paste, mwe eat and we remove with fire.
Welded, ready meat put in pan, where present onion and paste. Bouillon pour it from above, htoob he fully covered meat.
Stew beef about half an hour, a in this is time cooking greens, garlic with onions, R enough all slices.
Before endings process per 6 minutes add all seasonings, greens.
Solyanka ready to use.

Fish honeycomb in a pan: recipe

Solyanka fish – is diserned delicious dish, which maybe prepare and on the anyone the celebration in bURNING day home menu.

Fish for solyanka must to be noble varieties and without excessive bones.
AT classic fish solyanka must to be used not less eight varieties fish. But we we will prepare much easier. And not less tastier from three varieties fish.

For dishes us you will need the following products:

Varied fish or kit for soup in size 1 kg
Shrimps – 300 gr
Cucumbers salted or barrel 3 pcs
Maslins with olives – 10 pieces
Mushrooms, associated — 100 gr
Onion online – 2 pCS
Fish hot smoking or simply smoked, preferably two species on 200 gr everyone
Brine cucumber - 1 cup
Greens and various spices on taste

How to prepare and cut products for solyanka?

Shrimps clear, we dive boiling water. Large cut on the small portions
Onion online cut rings
Tomatoes we turn in tomato paste, or simply cooking paste
Cucumbers cut thin straw, possible cutting cubes
Brine leave for adds in ours solyanka
Olives and maslins cut, how can thinner
Mushrooms soldered, P roaded cutting thin straw
Fish smoked cut on the not strongly large portions

We spend process preparations exquisite dishes.

Cook bouillon, a in this is time in pan we pass onion. Add here tomatoes, cucumbers. All stew not more 10 mint.
We are engaged actually gathering solyanka. AT cooked bouillon add our cup brine cucumber, all content cO pans.
After boiling invested ingredients, add mushrooms. We give boil.
Then enter in solyanka shrimps and olives.
After universal boiling put in solyanka smoked fish.
We give turning dish near 10 minutes. Add greens.
We proceed to use delicious dishes.