Composition of the saltwort. The best recipes, cooking features

Solyanka is called delicious and aromatic soup, cooked on the basis of various smoked products. This incredibly satisfying dish refers to Russian national cuisine. It is quite universal, so it can be safely submitted to both the first and the second. After reading today's publication, you will find out what is included in the composition of the saltwort and how to prepare it.

Key Features

It should be noted that this dish has a unique taste. It seems salty, spicy and sour at the same time. It is prepared on a strong mushroom, fish or meat broth.

The composition of the saltwort necessarily includes capers, olives and olives. They give a pleasant sour soup a pleasant sourness. Depending on the main component, fish, mushroom and meat solyanka are distinguished . In the latter they add bacon, sausages, sausages, smoked meat, beef, pork or poultry.

In a thick spicy soup must put bow, spices, parsley and dill. As for garlic, carrots, cabbage and potatoes, they are used at will.

The most important nuances

At once we will make a reservation, that it is not necessary to save on the products intended for preparation of the given dish. The richer the composition of the saltwort, the better and more saturated will be its taste. It is important that all the ingredients are combined, complementing each other.

The main secret of the solyanka is that at the beginning all components are prepared separately, and then combined into a single whole. Cook this soup on a good broth, made in compliance with all the basic rules.

To diversify the taste of the prepared dish, it is added not only crispy pickled cucumbers, but also pre-boiled brine. Also in the composition of this rich soup there are capers and olives without pits. These ingredients should not be subjected to prolonged heat treatment. Therefore, they are sent to a pan a couple of minutes before the fire is turned off. To solyanka acquired a more intense taste, it poured a little marinade from olives or capers.

Traditional

The dish, cooked according to this recipe, differs incredibly rich taste and aroma. It should be noted that potatoes are not included in the composition of the potato salad. As the main components in this case, different types of meat are used. Before you stand at the stove, check the contents of your own refrigerator for all the necessary products. You should have at your disposal:

• Half a kilo of smoked products.
• Four hundred and fifty grams of beef on bone.
• Four crunchy pickled cucumber.
• One carrot and a bulb.
• A full tablespoon of tomato paste.
• A pair of laurel leaves.
• Two cloves of garlic.

As additional components in the composition of the salted cabbage meat, olives without seeds, dried herbs, sunflower oil, spices and salt are introduced.

Process description

Pre-washed beef on the bone is placed in a pan filled with cold water, sent to the stove and brought to a boil. After that, remove the foam from the liquid, reduce the heat and cook for an hour and a half. Approximately thirty minutes prior to removal from the plate in the broth, add ground paprika, salt, black pepper and bay leaf.

On a frying pan, abundantly greased with quality vegetable oil, send a peeled and chopped onion. After he gets a light golden hue, the same place the grated carrot and tomato paste. All is well mixed, covered with a lid and stewed for five minutes.

After this, you can prepare the salted cucumber and meat ingredients. They cut into approximately the same not too long strips and set aside. The broth that has been cooked is filtered through a sieve, the stewed vegetables are put into it and sent back to the stove. After he starts boiling, cut the cucumber and smoked meat into a saucepan. After a quarter of an hour the hodgepodge is removed from the fire and served to the table. In each plate add olives without pits, lemon slices, greens and sour cream.

Variant with sausage

It should be noted that according to this recipe, a tasty and satisfying lunch for the whole family can be cooked relatively quickly. The composition of the saltwort with sausage is slightly different from the classical version, so before starting the process it is necessary to make sure that all the required products are at hand. At this time in your home should be:

• Four hundred grams of sausage.
• Six potatoes.
• Large bulb onion.
• A tablespoon of tomato sauce.
• Half a lemon.
• Two crunchy pickled cucumber.

To diversify the taste of the prepared dish, the above list should preferably be supplemented with sour cream, herbs, vegetable oil, olives, salt and spices. As for the sausage, for these purposes it is possible to purchase both smoked and boiled varieties.

Algorithm of actions

Having understood what products are included in the composition of the saltwort, you need to understand what to do with them. First of all, you should take up potatoes. It is washed, peeled, cut into medium cubes and boiled.

In a frying pan, greased with sunflower oil, spread the pre-chopped onion and fry it. After a couple of minutes, the same sausage and tomato paste cut into squares are added there. The resulting roast is sent to a pan with cooking potatoes and continue to cook at minimum heat. A little later, the composition of soup (saltwort) is supplemented with cut cucumbers and olives.

For a couple of minutes before the end of the cooking, the lemon slices are added there and the pan is removed from the plate. Ready dish is poured on plates, decorated with chopped greens and seasoned with sour cream. If desired, add ground pepper and garlic.

Fish solyanka: composition of products

To feed your family with this fragrant and useful dish, you need to go to the grocery store in advance. At this time in your kitchen should be present:

• Three hundred grams of seafood.
• A pound of assorted fish.
• Four salted cucumber.
• Two hundred grams of smoked fish.
• Three hundred grams of fish fillet.
• Average carrots.
• Three tablespoons of tomato paste.
• One hundred grams of pickled mushrooms.

In addition, several small bulbs, olives, salt, vegetable oil, herbs and spices are injected into the salt pan. To diversify the taste of the ready-made dish, various kinds of fish and all kinds of seafood are added to it. This solyanka will only benefit from this. As a result, it will become more saturated and fragrant.

For the preparation of a festive version it is desirable to use not white, but red fish. Her presence will make the hodgepodge rich and delicious.

Technology of preparation

First you need to do broth. For its preparation in a pan, filled with filtered water, place the cleared carrots, fish assortment, salt, bay leaves and peas of black pepper. All this is cooked over low heat for an hour. To make the broth more transparent, a lemon slice is placed in the pot shortly before turning off the fire. After a few minutes it is removed from the dishes and thrown into the bucket.

In a frying pan, greased with sunflower oil, shred the onion and fry it until it is transparent. Then add the tomato paste and stew for about five minutes.

Ready broth filtered through a sieve, send in it onion roast and again put on the stove. After boiling the liquid in a saucepan, cut the cucumber and mushrooms and cook for a quarter of an hour. At the end of this time, fish fillets are added to the broth. When it is almost ready, chopped smoked products and boiled seafood (shrimps, crabs and squids) are introduced into the future hodgepodge. All this season with spices, cover with a lid and remove from the stove.

After about twenty minutes, the infused hodgepodge is poured over plates, seasoned with sour cream, decorated with lemon slices, sprinkled with chopped herbs and served to the table.