Solyanka in the multivarque or old recipes in a new way

Solyanka - delicious, hearty, spicy soup with the smell of smoked products is considered an old dish of Russian cuisine. Solyanka in some regions of Russia used to be called a "village" - accordingly, the set of products was simple, from its garden. Agree, it's hard to imagine a soup of meat assorted with olives and lemon in a Russian village? It is much easier to draw a parallel between "solyanka" and "salty", that is, the solyanka was prepared with the addition of salted or pickled vegetables (cucumbers, tomatoes, cabbage).

Now there are several types of saltwort:

• Fish solyanka - a traditional version of the ancient Russian dish. A delicious hodgepodge was prepared from several types of fish: from the head, skin, fins and cartilage of sturgeon broth was cooked, with the addition of boiled fat backs and tender sturgeon fillet, and the taste of salty red fish (salmon, pink salmon or chum) was enhanced. Very tasty modern fish soup in the multivark.

• Mushroom solyanka - lean version of a fragrant rich soup of white mushrooms. Now they add champignons, oyster mushrooms and other available mushrooms, but no other can replace the delicious taste of white mushrooms.

• Meat solyanka is the latest option. A delicious hodgepodge is not easy to prepare, all products are thoroughly prepared before uniting in the broth. In the meat team , meat plays the main role - good beef, smoked chicken breasts or smoked pork ribs for broth, quality smoked and boiled sausage, ham, beef or pork tongue, boiled pork, ham. Meat solyanka, cooking which takes a lot of time, it turns out amazing.

• Vegetable hodgepodge is not soup at all, but a crumbly vegetable stew with meat in a frying pan fried in fat. Vegetable hodgepodge can be of several kinds - how many villages there were, and so many kinds of saltworms.

Solyanka in the multivark now acquires special popularity: in the multi-bar the soup is long languishing, retains a thick aroma and taste.

Meat solyanka requires many products:

1. Meat assortment - 500 g of beef for broth, 100 g of smoked ham, a pair of hunting sausages, 100 g of ham, 100 g of boiled pork.

2. Marinated or pickled cucumbers - 2 pieces.

3. Carrots - 2 pieces.

4. Onion - 2 heads.

5. Tomato paste - 2 or 3 tablespoons.

6. A glass of brine from cucumbers.

7. Greenery - fresh dill, parsley.

8. Black olives - 7 pieces.

9. Half a lemon.

10. Black pepper peas.

Carrot, onions and cucumbers cut into strips. In the multivarker in the "Baking" mode, we heat the oil, put the vegetables in a bowl with tomato paste and set the timer for 10 minutes. In the "Baking" mode, vegetables are best fried.

Cut the meat assorted with straws, and the hunting sausages with stripes, add to the roast, mix, pour the meat broth and brine, add seasonings and one bay leaf.

Solyanka in the multivark can be prepared in the "Quenching" mode at 120 degrees or in the "Soup" mode. It is only necessary to set the timer for 1 hour and to simmer the soup under the closed lid.

Before serving, sprinkle with chopped herbs, put a slice of lemon and olives in a bowl. Serve with sour cream.

Solyanka in the multivarque is ready!