Ingredients for the preparation of meat solyanka with mushrooms
- Beef Pulp 500 grams
- Smoked or boiled meat (sausages, sausages, ham, brisket, etc.) 350 grams
- Onion 2 pieces
- Carrot 1 piece
- Pickled cucumbers 3 pieces (medium)
- Fresh champignons 100-150 grams
- Pitted olives or olives to taste
- Capers to taste
- Pickle pickle 1 cup (or to taste)
- Fresh parsley to taste
- Salt to taste
- Ground black pepper to taste
- Black peppercorns to taste
- Laurel leaves to taste
- Tomato paste to taste
- Vegetable oil as required for frying
- Serve Lemon
- Sour cream or mayonnaise for serving
- Main ingredients: Beef, Ham, Sausage and sausages, Onions, Carrots, Mushrooms
- Serving 6 servings
- World Cuisine
Large pan with a lid, slotted spoon, kitchen knife, cutting board, frying pan, wooden spatula, knife for cleaning vegetables, disposable paper towels, ladle.
Preparation of meat solyanka with mushrooms:
Step 1: Cook the beef.
Thaw the beef pulp completely, cut off the excess fat from it, dry it with disposable towels and send it to the pan with salted water. On a fast fire, bring everything to a boil, and then cook the meat on medium heat until fully cooked, for about 1 hour. Do not forget to remove the foam from the surface of the broth with a slotted spoon.
Shortly before the end of cooking, add black peas and a couple of bay leaves to the pot with meat.
Step 2: Prepare the pickles.
Remove the pickles from the brine and cut into thin circles if you like when they stand out in the soup. If you want this ingredient to be less noticeable, cut it into thin strips or small cubes. You can even peel pickles from the skin if it is very rough.
Step 3: Prepare the capers.
Take the capers out of the jar if they are very salty and bitter, in your opinion, just pour them in a colander and rinse with cool water.
Step 4: Prepare the olives.
Remove the olives from the jar, drain the brine from them, and then cut this ingredient into thin rings.
Step 5: Prepare the parsley.
Rinse the dill properly, shake off excess moisture and cut off the coarse stems, cut the greens very finely.
Step 6: Prepare the champignons.
Rinse the champignons properly and cut off the earthy part of the legs with a sharp knife. Dry the washed mushrooms with disposable towels, lay on a cutting board and cut into small pieces, slices or cubes.
Fry the chopped mushrooms in a pan with a small amount of vegetable oil. Cook the mushrooms on medium heat until all the liquid has evaporated.
Step 7: Prepare the onions and carrots.
Peel the onions, cut the ends and cut the vegetables into small cubes. And in order to avoid unnecessary tears at the same time, first wash the onions and the knife with which you will cut with cold water.
Peel the carrots, rinse off any remaining dirt, and then cut into small cubes.
Heat a small amount of vegetable oil in a frying pan, pour chopped onions and carrots into it, and fry over medium heat until the vegetables are nearly softened and change color. Just do not need to fry until golden brown.
Step 8: Prepare meat delicacies.
All selected meats and other meat delicacies, peel and cut into thin strips. Heat a dry frying pan and fry all chopped meat on it, except for sausages or cooked sausage, if it does not have fat. Fry sausages and other smoked meats until they become a delicious golden color.
Step 9: Prepare the boiled beef.
Meanwhile, you should already have beef cooked, so take it out of the broth, cool and tear it into fibers. If necessary, remove the remaining fat, as well as cut out all the hard veins.
Step 10: Cook the meat soup with mushrooms.
Return the pan with the broth to the fire, bring to a boil and pour the onion and carrot roast into it, mix, add the stewed mushrooms, pickles and sliced meat delicacies, as well as boiled beef. Salt a little and pepper to taste, in the same way add a couple of tablespoons of tomato paste. Shuffle. Add greens, capers and olives, pour in the cucumber pickle. Over high heat, bring the soup to a boil, then reduce the heat, cover the pan with a lid and cook for another 5-10 minutes. Then remove your hodgepodge from the heat and let the soup brew more 15-20 minutes before serving it.
Attention: Before adding the brine, check the hodgepodge for taste so that it does not accidentally over-salt it.
Step 11: Serve the meat hodgepodge with mushrooms.
The meat hodgepodge with mushrooms is very nutritious and very tasty. And not only immediately after cooking, but also after it has stood a little in the refrigerator. But I have no doubt that there will be nothing to stand, as the whole hodgepodge will immediately be eaten for lunch. Importantly, do not forget to supplement each serving with a slice of lemon and a spoonful of sour cream or mayonnaise.
Enjoy your meal!
- It is not necessary to cook a hodgepodge with tomato paste, and without it the taste of the soup is excellent.
- If you like finely chopped pickles in the soup, then you can also fry them with onions and carrots, adding the last thing.
- Many housewives do not add lemon to each serving, namely to the soup, along with capers and olives.
- It’s not necessary to take meat sausages and sausages, it can also be smoked chicken breast, for example, pork smoked ribs also work, the main thing is to cut the meat from the bones before adding it to the hodgepodge.