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Sour cabbage solyanka with meat recipe. Solyanka soup from sauerkraut

If you don’t like hodgepodge, it means you just haven’t tried it yet! A hearty dish requires attention and time spent, but the result will please you. Solyanka comes in different variations, with the addition of different ingredients that give the dish its own unique taste. Solyanka made from sauerkraut with pork or smoked meats is very rich. Mushrooms, stewed meat and even sausages will not be out of place! Learn how to make a delicious dish with sauerkraut to wow your guests.

Recipes for making solyanka from sauerkraut

Even in ancient times, the traditional Russian dish was a favorite not only among poor people, but also among noble people. Sauerkraut solyanka has beneficial properties. This vegetable contains magnesium, folic acid, and a large amount of vitamin C. People who eat sauerkraut solyanka often experience a reduction in the risk of cardiovascular diseases and the condition of the whole body improves.

Basic kitchen processes take into account preparation for preparing a dish:

Soup or baked vegetables are prepared in broth mixed with cucumber brine.
The broth can be cooked with meat, mushroom, fish, the main thing is a good broth.
For soup, add 1.5 cups of brine to 1.5 liters of rich liquid.
An important point is the preparation of sauerkraut: chop the vegetable, add butter, vinegar, a little water and simmer for 40 minutes.

The culinary columns of many publications present hodgepodge as varied due to its interesting ingredients. The recipes contain not only meat and smoked meats, but also fish, mushrooms, and vegetables. Vegetables for cooking are washed and chopped: potatoes are cut into large cubes, onions into small pieces, carrots are grated or cut into cubes. If the dish is meat, then the meat is first washed, cleaned, and cut into pieces. Sausages or smoked meats are cut into small cubes.

With meat

For four servings of a hearty lunch you will need:

sauerkraut – 200 g;
pork (lean) – 250 g;
meat broth with cucumber brine;
tomato sauce (ketchup, thick tomato juice) – 2 tbsp. l.;
onion – 1 pc.;
carrots – 1 pc.;
vegetable oil;
salt;
pepper.

Cut the pork into small pieces, fry until golden and thin crust.
Separately from the pork, fry the chopped onion and grated carrots until tender.
Add cabbage to the vegetables in the pan and simmer. Stir occasionally to prevent the vegetables from burning.
Place meat, stewed vegetables, tomato sauce in a saucepan or cauldron and stir.
Pour in the broth with brine, add a little salt, add pepper to taste and simmer. Important: you need to be careful with salt, because the dish contains ingredients that have already been salted before.

With mushrooms

Solyanka is also delicious baked vegetables. A very rich taste and exquisite aroma is achieved using the following ingredients:

sour cabbage – 800 g;
onions (sterling, mars) – 3 pcs.;
fresh champignons – 0.5 kg;
carrots (orange varieties) – 2 pcs.;
vegetable oil;
spices;
fresh greens.

How to cook:

Cut the vegetables into small cubes and lightly fry.
Add sliced mushrooms to the vegetables and simmer for 15 minutes. Then remove from heat, add well-drained sauerkraut, mix thoroughly.
Lightly grease a baking dish in the oven with oil, pour the entire mixture into the pan and bake.

With stew

An excellent option for hodgepodge for housewives who love to surprise their guests with simple but interesting-tasting food. For preparation you will need:

sauerkraut – 300 g;
beef stew - 1 can;
onion – 1 pc.;
carrots – 1 pc.;
dill seeds – 0.5 tsp;
spices.

Step-by-step cooking process:

The can of stew needs to be transferred to a cauldron or duck pot. Place the pan over low heat and wait until the fat begins to thaw.
Add dill seeds to the stew. It's better if you crush them in a mortar.
Fry the onion and carrot until lightly golden, add sauerkraut to them, stir.
Add the vegetable mixture to the stew and place on low heat. Simmer for 45 minutes, remembering to stir occasionally.

With potatoes and sausages

If you want something tasty with inexpensive ingredients for a second course, then this variation of hodgepodge will come in handy for your culinary repertoire. Ingredients you will need:

potatoes - 7 pieces;
sauerkraut – 300 g;
sausages – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
vegetable oil;
tomato sauce – 2 tbsp, l.;
salt and pepper.

How to cook:

Peel the potatoes and cut them into large pieces.
The dish will be prepared in a cauldron. Pour 0.5 cm of oil into a container and place on low heat. Add potatoes and fry.
Cut the onion into half rings, chop the carrots using a grater and add everything to the potatoes. Fry for 5 minutes, stir occasionally.
Add sauerkraut and simmer in a closed cauldron.
Remove the lid and fry the vegetables for 10 minutes. Be sure to stir so that the mixture does not burn.
Cut the sausages into thin slices and place in a cauldron. Cover the cauldron with a lid again and simmer.
After a minute, add a glass of water, tomato sauce and cook on low heat for 7 minutes.
Leave covered and serve.

How to cook with pork in a slow cooker

Is your multicooker assistant bored with nothing to do? It's time to cook a good dish in it. Cabbage solyanka in a slow cooker is prepared using a set of products:

sauerkraut – 0.5 kg;
pork – 300 g;
sausages – 300 g;
onion – 1 piece;
potatoes – 1 kg;
tomato sauce – 1 tbsp. l.;
water – 1 multi-glass;
spices.

This rich dish is prepared simply:

The onion must be peeled and cut into half rings.
Rinse the pork thoroughly, clean it, then cut the meat into small pieces.
Remove the film from the sausages (you can use bacon fat) and cut into slices.
Wash the potatoes and divide them into large pieces. Place in a bowl of cold water.
All preparatory processes are completed, start processing the ingredients. Fry the pork and onions in a multicooker bowl for 10 minutes.
Add sausages and fry.
Drain the water from the potatoes, add the cabbage and stir. Pour everything into the multicooker bowl.
Pour the mixture with tomato paste diluted in a multi-glass of water and cook on the “Soup” or “Stew” mode for 1 hour.

How to cook solyanka soup with sausage and sauerkraut

Delight your family with a fragrant and rich soup. You will need:

sauerkraut – 300 g;
sausages – 4 pieces;
ham – 200 g;
smoked sausage – 200 g;
boiled pork – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
tomato – 2 pcs.;
tomato sauce or ketchup - 2 tbsp. l.;
olives;
vegetable oil;
spices;
water – 3 l.

Step-by-step cooking recipe:

Cut all meat products, including smoked meats, into small pieces. First fry the meat and sausage, then simmer with cabbage, stir. Simmer for 5 minutes.
Peel the onion, carrot, then cut into cubes.
Scald the tomato with boiling water, remove the skin from the vegetable, divide into cubes.
Prepare the vegetable frying: first fry the onion, then add the carrots and lastly add the tomato. Simmer until vegetables are soft, add salt.
Pour all the water into a large saucepan and bring to a boil. Add vegetables and meat ingredients and wait until it boils.
Reduce heat, add olives, tomato sauce and cook for another half hour.

Video recipe for stewed sauerkraut

You can eat deliciously cooked vegetables for lunch or dinner; they will be a great addition to any dish. Stewed cabbage is not only healthy for the body, but also quick to prepare and delicious. Prepare the vegetable correctly to pamper your loved ones with a wonderful side dish with a rich and vibrant taste. By watching the video below, you will learn how to cook cabbage in a way that will surprise you with your culinary talent.

Most often, the word “solyanka” means a hot first course with an amazingly rich taste, the presence of salted or pickled vegetables, an abundance of meat products, cooked in broth. But there is also one that refers to second courses and is a kind of vegetable stew, the obligatory components of which are sauerkraut, with the addition of fish or meat products. Let's look at several options for making hodgepodge today, and you choose the most suitable one for yourself.

Recipe for solyanka with sauerkraut

Ingredients:

sauerkraut – 1 kg;
meat products – 200 g;
meat broth - 1 tbsp.;
pickled cucumbers – 2 pcs.;
onion – 2 t.;
wheat flour – 1 tbsp. spoon;
tomato puree – 3 tbsp. spoons;
vegetable oil – 3 tbsp. spoons;
capers – 1 tbsp. spoon.

Preparation

To prepare solyanka, wash the sauerkraut, put it in a saucepan, add a tablespoon of butter, pour in the meat broth, cover with a lid and simmer for 40 minutes. Separately, saute the chopped onion, add tomato puree, vinegar, add sugar, salt, throw in a bay leaf, pepper and fry for about 10 minutes. Then we transfer the roast into a pan and, when the cabbage is ready, add butter and boil.

Cut the meat products into small slices, lightly fry them, add chopped cucumbers, capers, pour in a little broth, cover with a lid and simmer for a few minutes. Now add the cooked meat and side dish to the cabbage, pour in the broth, sprinkle with breadcrumbs, heat for 10 minutes and remove from the stove. When serving, decorate the hodgepodge with branches of greenery, olives or lingonberries.

Fish solyanka with sauerkraut

Ingredients:

sea fish – 300 g;
garlic – 3 cloves;
potatoes – 4 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
peppercorns – 5 pcs.;
sauerkraut – 400 g;
cream – 150 ml;
dill seeds – 1 teaspoon;
spices;
vegetable oil.

Preparation

Peel the onions, potatoes and carrots, cut into cubes and fry separately in a frying pan in vegetable oil. In another pan, simmer the sauerkraut, lay out the dill seeds and throw in a little sugar. When frying, add a little salt to the vegetables. Defrost the sea fish, cut into pieces and spread in an even layer on the potatoes. Salt, pepper, sprinkle with coriander to taste. Place sauerkraut on top, then cover everything with a layer of fried onions and finish the dish with a ruddy carrot. Pour cream over it all, close the lid and simmer the hodgepodge over low heat for 20 minutes.

Solyanka of sauerkraut with sausage

Ingredients:

sauerkraut – 500 g;
onion – 1 pc.;
carrots – 1 t.;
tomato paste – 2 tbsp. spoons;
sausages – 300 g;
vinegar - 2 tbsp. spoons;
sugar – 1 teaspoon;
vegetable oil.

Preparation

Peel the onions and finely chop them. We clean the carrots, wash them, dry them and grate them on a fine grater. Heat sunflower oil in a deep frying pan, add vegetables and fry for 3 minutes until golden brown. During this time, chop the sausages, add them to the onions and carrots and fry a little.

Place the sauerkraut in a colander, rinse under running water and add to the pan. When the cabbage is warm, add a little hot water, cover with a lid and simmer a little. After 10 minutes, add tomato paste to the dish, pour in vinegar and sugar, mix the contents thoroughly and cook under the lid. As soon as all the liquid has evaporated from the pan, remove the dish from the heat and place on plates.

Solyanka is a very common second course option. It is made from fresh or sauerkraut, adding meat, poultry, various vegetables and herbs to the main ingredient. Tomato paste, mustard, sour cream or mayonnaise are used as a sauce for this dish. Below are the most common recipes for sauerkraut solyanka.

In the classic version, solyanka is made with meat. Both pork and beef are suitable for these purposes.

During the work you will need:

sauerkraut;
pork or beef;
onion;
tomato paste;
salt and seasonings.

So, let’s prepare a classic hodgepodge with meat:

Wash and cut the meat, place it in a frying pan, season with salt and spices, and fry until a crust forms.
Squeeze sauerkraut from juice. If it is too sour, rinse in a colander and then add to the meat.
Chop the onion into half rings, place in a frying pan and continue frying.
Season the hodgepodge with tomato paste, add a little water if necessary and simmer until the liquid evaporates.

Place the prepared hodgepodge on plates, sprinkle with finely chopped herbs and serve. This dish will be delicious both hot and cold.

With added mushrooms

If you can’t buy meat, you can make a hodgepodge of sauerkraut with mushrooms. They can be taken both fresh and canned.

During the cooking process you will need:

500 g sauerkraut;
2 onions;
3 – 4 carrots;
400 g mushrooms;
salt and seasonings;
sour cream or cream.

Preparation procedure:

Peel the mushrooms, onions and carrots, chop and fry, adding salt and seasonings.
Drain the brine from the sauerkraut, add it to the pan and continue cooking.
A few minutes before removing the dish from the heat, add cream or sour cream diluted with water and simmer the dish for a while.

Advice. To make the taste of solyanka more spicy and bright, it is better to use canned wild mushrooms and hot seasonings.

Cooking with pork and mustard

Solyanka with pork will turn out spicy and piquant if you season it with mayonnaise-mustard sauce.

To make such a dish, you will need the following components:

sauerkraut;
pork;
garlic cloves;
red bell pepper;
salt and spices;
mayonnaise and mustard in equal proportions;
greenery.

Work process:

Cut the pork into cubes or strips, season with salt, spices and fry.
Grind the onion, garlic and bell pepper, and after the meat is covered with a crust, put the chopped vegetables in the pan and continue cooking.
Strain the sauerkraut from the brine, add to the dish and fry until soft.
Mix mustard and mayonnaise sauce in equal proportions, add to the dish and mix thoroughly. Simmer covered for a few minutes.

The finished hodgepodge is laid out on plates, sprinkled with herbs and placed on the table.

Delicious option with sausages

Solyanka made from sauerkraut with sausages is a fairly economical and common option for preparing this dish.

To work you will need:

sauerkraut;
any sausages;
bell pepper;
carrot;
fresh tomatoes;
salt and seasonings.

Sequence of work:

Place sauerkraut, grated carrots, chopped onion and bell pepper chopped into half rings into a deep frying pan. Start frying by sprinkling with salt and spices.
Cut the sausages into circles or semicircular slices and add them to the vegetables when they soften and release their juices.
Cut the tomatoes into cubes, add to the rest of the ingredients, close the container with a lid and simmer the dish on the fire until cooked.

Attention! The tomatoes should be well stewed. Otherwise, the hodgepodge can quickly “ferment” and become unfit for consumption.

Recipe with potatoes

Potatoes can rightfully be called one of the most popular vegetables in Russia. It is added to both first and second courses, and of course, there is the option of making hodgepodge with this root vegetable.

For the dish you will need:

sauerkraut;
meat or poultry fillet;
carrot;
garlic;
several potato tubers;
tomato paste;
broth or boiled water;
salt and spices;
greenery.

Sequence of work:

Chop the meat, chop the onion, carrots and garlic. Add salt and seasonings and fry.
Peel the potatoes, cut into large pieces and add to the meat, then cook until a crust forms.
Add sauerkraut to the other ingredients and keep everything on the fire for a while. After this, pour the dish with tomato paste diluted in broth or boiled water and simmer until the potatoes become soft.
A few minutes before removing the container from the burner, sprinkle the dish with chopped herbs and stir.

Advice. To prepare such a dish, it is better to take not a frying pan, but a deep pan with thick walls.

From sauerkraut and fresh cabbage

If the sauerkraut was not enough to make hodgepodge, you can add fresh cabbage to it. In this case, it is permissible to use both white and red cabbage versions.

For the dish you will need:

sauerkraut and fresh cabbage in equal parts;
meat or sausages;
garlic;
carrot;
sweet and hot peppers;
fat sour cream;
salt and suitable seasonings.

Work process:

Fry the meat with onions, garlic, carrots and chopped pepper. If sausages are used for cooking, they are added after frying the cabbage.
Pour assorted cabbage sticks into the frying pan and fry until done.
Add salt, spices and sour cream to the dish, and then simmer, closing the container with a lid.

Some housewives prefer to add green peas to this dish, using fresh, frozen or canned product.

Solyanka from sauerkraut in a slow cooker

Various household appliances make the life of a housewife much easier and allow you to prepare familiar dishes without spending a lot of time and effort. Let's look at the slow cooker recipe for our already simple dish.

To work you will need:

chicken fillet;
sauerkraut;
garlic;
carrot;
large juicy tomatoes;
mustard seeds;
salt and seasonings.

Operating procedure:

Heat vegetable oil in the bowl of the appliance and add chicken fillet. Season it with salt and spices, then turn on the frying mode.
When the meat releases its juices, add chopped onion, garlic and carrots, fry the mixture until the vegetables are soft.
Place sauerkraut and diced tomatoes in a bowl and cook in frying mode for another 5 - 7 minutes.
Sprinkle the dish with mustard seeds, stir and add a little water. Close the lid of the device, setting the extinguishing mode.

Solyanka will be ready in 20 - 30 minutes. Upon completion of the process, you should not immediately open the lid; it is better to let the dish brew for a while.

How to cook a dish in the oven

Cooking solyanka will not take much time and effort if you make this dish in the oven.

To work you will need:

sauerkraut;
meat;
bell pepper;
garlic;
carrot;
tomato paste;
sour cream;
broth or purified water;
seasonings and salt.

Cooking sequence:

Fry the meat with onions, carrots, bell peppers and garlic in a frying pan. When it releases juice, add sauerkraut.
Keep the dish on the fire for a little while, season with salt and spices, and stir. Then place the resulting mass in a fireproof container.
Level the ingredients with a spoon and pour in a mixture of tomato paste, sour cream and broth (or purified water). After this, it’s time to send the future hodgepodge to the oven.
We will cook this first dish at medium heat until the liquid has evaporated.

6 servings

1 hour 50 min.

135 kcal

When it comes to a solyanka recipe, there are two possible options - solyanka soup, thick and satisfying, or solyanka - a second course. Both options can contain sauerkraut. The dishes turn out simply magnificent, with a soft sourness.

I would like to offer several recipes specifically with cabbage, so that you can appreciate the preferences of our ancestors, because such hodgepodge belongs to Russian tavern cuisine, the common people loved it, and the nobles did not disdain it.

Recipe for hodgepodge of sauerkraut with meat

Kitchen appliances: cutting board, scales, deep frying pan.

Ingredients

Instead of tomato juice, you can take tomato paste and dilute it with water. If the cabbage is very sour, you should rinse it with water.

Cooking solyanka from sauerkraut with pork

Peel and finely chop 120 g of onion.
Cut the pork pulp (0.60 kg needed) into small cubes. Cut 100 g pork belly into cubes.
Cut 150 g of smoked sausage into cubes.
Heat vegetable oil (30 grams) in a frying pan. Place onion and garlic in the pan. Fry until golden.
Then add the pork to the onion. Stir and fry until an appetizing crust appears.
Add sausage and brisket. Close the lid and wait 3 minutes.
Pour 200 ml of tomato juice and simmer for another 5 minutes.
Add a little pepper. There is no need for salt; there is enough of it in cabbage and smoked meats.
Place 1 kg in a frying pan. sauerkraut.
Simmer the hodgepodge under the lid for an hour and a half. Don’t forget to stir and add water from time to time (you will need approximately 100 ml in total).

Video recipe for solyanka with sauerkraut and meat

The video shows a recipe for solyanka with the addition of sauerkraut and meat, which is served as a second course.

Recipe for hodgepodge of sauerkraut with mushrooms

Cooking time: 50 minutes.
Number of servings: 6.
Kitchen appliances: cutting board, scales, frying pan, saucepan, coarse grater.

Ingredients

Champignon	350-400 g
Sauerkraut	1 stack
Onion	120 g
Carrot	120 g
Potato	800-900 g
Pickles	2 pcs.
Olives	100 g
Allspice	taste
Salt	taste
Tomato paste	50 g
Flour	30 g
Bay leaf	1 PC.
Parsley	optional
Vegetable oil	80 g
Black pepper	taste
Water	2 l
Lemon	taste

If you don’t have sauerkraut, replace it with fresh cabbage, only then you need to add a little cucumber brine to the soup. Instead of tomato paste, it is permissible to use tomato juice. Mushrooms can be anything.

Preparing Lenten solyanka

Pour about 2 liters of water into the pan. Let it heat up.
Peel 800-900 g of potatoes and cut into small cubes.
Peel the onion (120 g), chop finely. Peel and grate carrots (120 g).
Clean the champignons (approximately 350-400 g) and cut into thin slices.
Place the potatoes in boiling water, cover with a lid, and let them cook. There is no need to salt the water.
Pour 40 grams of vegetable oil into the frying pan. Add onion and fry until soft.
Then add the carrots and let them simmer for 3 minutes.
Remove the skin from the cucumbers and cut into small cubes.
Dilute 50 g of tomato paste in 100 ml of water.
Add 30 g of flour to the roast.
Pour in the tomato paste. Stir well and simmer for a couple of minutes.
Pour 40 grams of vegetable oil into the frying pan and add the mushrooms. They need to be fried until half cooked.
Cut 100 g olives and/or black olives into rings.
When the potatoes are cooked, add the frying agent to the pan.
Then add cucumbers. Add mushrooms. Pour in the olives and black olives.
Taste for salt and add to taste. Add some allspice, bay leaf and ground pepper.
From the moment it boils, cook the soup for another 5-7 minutes.

Be sure to let the hodgepodge stand for 15 minutes.
Serve the solyanka by sprinkling parsley into the plates and adding lemon, if desired.

Video recipe for solyanka with sauerkraut and mushrooms

The video demonstrates the process of preparing Lenten solyanka with the addition of sauerkraut and mushrooms.

In the classic version, solyanka is made with meat. Both pork and beef are suitable for these purposes.

sauerkraut;
pork or beef;
onion;
tomato paste;
salt and seasonings.

So, let’s prepare a classic hodgepodge with meat:

Wash and cut the meat, place it in a frying pan, season with salt and spices, and fry until a crust forms.
Squeeze sauerkraut from juice. If it is too sour, rinse in a colander and then add to the meat.
Chop the onion into half rings, place in a frying pan and continue frying.
Season the hodgepodge with tomato paste, add a little water if necessary and simmer until the liquid evaporates.

Place the prepared hodgepodge on plates, sprinkle with finely chopped herbs and serve. This dish will be delicious both hot and cold.

If you can’t buy meat, you can make a hodgepodge of sauerkraut with mushrooms. They can be taken both fresh and canned.

During the cooking process you will need:

500 g sauerkraut;
2 onions;
3 – 4 carrots;
400 g mushrooms;
salt and seasonings;
sour cream or cream.