Solyanka in a multicooker is one of the most unusual and delicious dishes... It is not limited to a constant list of ingredients. You can choose any type of food, and smart kitchen appliances will simplify the cooking process and shorten the time.

Novice cooks can try to make a hodgepodge soup according to the classic recipe. There is nothing superfluous in it, but it is taken as a basis meat broth.

Grocery list:

• beef - 0.5 kg;
• one onion onion;
• three pickled cucumbers;
• capers - 0.1 kg;
• tomato sauce- 50 g.;
• sunflower oil - 35 gr.;
• smoked meats - 0.3 kg;
• one bay leaf;
• peppercorns - 3 pcs.;
• hot water - 2 l;
• salt, spices, herbs - to taste;
• one slice of lemon.

Cooking procedure:

1. The beef meat must be washed and cut into medium cubes. We put them in a multicooker bowl, and pour boiled water on top.
2. Close the lid and press the "Extinguish" button in the program menu. Time - 2 hours.
3. After the multicooker is finished, strain the meat broth.
4. Chop cooked beef, smoked meats and pickles into strips.
5. Cut the capers into circles.
6. Throw finely chopped onion into an already clean bowl. We put the function "Baking". Cooking time is 40 minutes.
7. Fry the onion slices for 7 minutes, then add the rest of the chopped vegetables to them.
8. We wait 5 minutes, and after that we put the tomato sauce there.
9. After 8 minutes, we send the smoked meats along with the meat. After 10 minutes, add the broth, add salt and spices, throw in a lemon circle.
10. We switch to the "Extinguishing" function. Time is 20 minutes.
11. After the multicooker informs about the finish of cooking, wait a few minutes and then you can pour the soup into plates.

Sausage recipe

Most of the cooking time is spent on meat. If you're in a hurry, you can use regular sausages instead of beef.

Recipe components:

• three sausages;
• smoked sausage or ham - 0.3 kg;
• two onions;
• one lemon;
• two pickled cucumbers;
• one carrot;
• tomato sauce - 50 gr.;
• 2 liters of water;
• vegetable oil - 40 ml;
• wheat flour - 50 gr.;
• spices and salt to taste.

How to cook:

1. The sausages should be cut into cubes. Do the same with the sausage.
2. Finely chop the onion.
3. Carrots need to be processed with a medium grater, just like cucumbers.
4. Fill the multicooker bowl with oil, add onions and carrots there.
5. Set the "Fry" item in the program menu.
6. After 6 minutes, we fall asleep in the total golden mass of cucumbers.
7. The vegetable mass should be slightly moved to the other edge, and fry the flour in the vacated space.
8. Pour half a liter of water and tomato sauce. Mix everything together and cook in the "Simmer" program for 5 minutes.
9. At this time, sausages and sausages can be fried in a pan.
10. Add the cooked slices to the vegetable mass in a slow cooker.
11. Sprinkle with spices and salt, bring to a boil.
12. After everything is ready, you can put lemon wedges in the plates for decoration. Solyanka with sausages in a slow cooker is very simple to prepare, and the taste is a little sour.

Cabbage in a slow cooker

Cabbage is a versatile product. Solyanka with such an ingredient can be served not only as a soup, but also as a side dish for a meat dish.

You will need:

• two carrots;
• one medium forks of cabbage;
• two bows;
• tomato paste - 60 gr.;
• spices, vegetable oil and salt to taste;
• water - 0.3 l;
• one Bay leaf.

Step by step cooking:

1. We process vegetables: chop cabbage, three grated carrots, chop the onions.
2. Pour vegetable oil into a bowl and fry the onion in it.
3. After 3 minutes, drop the cabbage with carrots to it.
4. Add the paste and pour in the water.
5. We put the multicooker on the "Quenching" function.
6. Don't forget to add salt and spices. Cooking time - 40 minutes.

How to cook a prefabricated hodgepodge with mushrooms

Ingredients:

• mushrooms - 0.2 kg;
• cabbage - 0.5 kg;
• lemon juice;
• 20 olives;
• one carrot;
• two bows;
• four pickled cucumbers;
• some vegetable oil;
• salt and spices to taste;
• tomato paste - 0.1 kg;
• greens and lavrushka.

Cooking option:

1. First of all, let's take care of vegetables: chop the cabbage, rub the carrots, finely chop the onion. The mushrooms are best boiled and then cut into medium cubes.
2. Pour oil into the multicooker, put it on the program mode “Quenching, wait for the oil to heat up.
3. Throw the onions and carrots into the bowl, cook on the set mode until the onion pieces become transparent.
4. After that, you need to put the mushrooms, sprinkle with pepper and salt on top. Time is 10 minutes.
5. After the expiration date, you can add small cucumber squares and tomato paste.
6. Pour the prepared mass with the required amount of water and cook in the "Cooking" mode. Place greens and olive slices 5 minutes before the end of the program.

In Georgian

Required components:

• beef meat - 0.3 kg;
• three onions;
• one tomato;
• one bell pepper of any color;
• coriander - 10 gr.;
• one clove of garlic;
• a bunch of greens;
• one pickled cucumber;
• vegetable oil and salt to taste;
• tomato sauce - 30 gr.

Step by step cooking:

1. Cut the meat into cubes 1 * 1 cm in size. Put them in a bowl, and pour water on top.
2. We put the multicooker on the "Stew" program. Time is 20 minutes.
3. After the end of the program, remove the boiled pieces from the thicket and pour the broth into a separate bowl.
4. Fry the onions until golden brown.
5. We spread cucumbers and meat to it. Pour the broth on top. Press the extinguishing button. We prepare the rest of the ingredients and 5 minutes before the kitchen appliances emit a certain signal, add them to the multicooker bowl and cook for another 10 minutes.

With chicken meat

If you want to enjoy the meaty aroma of the hodgepodge, but at the same time are afraid high calorie content dishes, instead of the usual beef or pork, you can use chicken meat.

Required Ingredients:

• boiled chicken fillet- 0.8 kg;
• pickled cucumbers - 0.4 kg;
• one tin can of olives;
• half a lemon;
• tomato sauce - 100 gr.;
• two onions;
• one carrot;
• oil, salt and pepper to taste.

Cooking steps:

1. Process all vegetables as described above.
2. Fry the onions and carrots.
3. After 5 minutes have passed, transfer the cucumbers to them.
4. Pour the cucumber pickle over the mixture.
5. Chop the chicken fillet into pieces and place in the multicooker bowl.
6. Add water within three centimeters to the edge of the crockery.
7. Throw lemon wedges and olive slices into the soup.
8. Cook in the "Soup" program for another half hour.

With the addition of potatoes

If you are thinking of making a hodgepodge, but at the last moment noticed that there is no cabbage in the kitchen, you can use potatoes instead.

List of recipe ingredients:

• smoked meat - 0.3 kg;
• three sausages;
• two potato tubers;
• mushrooms - 0.3 kg;
• three cucumbers;
• tomato sauce - 40 gr.;
• broth - 2 l;
• one lemon;
• half a can of capers.

How to cook:

1. Cut meat products into medium pieces.
2. Peel the potatoes and chop into squares.
3. In a slow cooker, heat a little and fry the carrot strips and onions in it.
4. Add cucumbers, mushrooms and potatoes to fried vegetables.
5. They need to be cooked in the "Bake" mode for about 20 minutes.
6. After the time has elapsed, pour the broth and pasta into the bowl.
7. Then add smoked meats, capers and lemon wedges.
8. Simmer all ingredients for 30 minutes.

The nuances of cooking in a multicooker Redmond and Polaris

To cook a truly delicious dinner in a multicooker, you should take a closer look at her model. They have some differences in software modes and functions. Although, in general, the technique for both manufacturers is the same.

In order to fry vegetables in a Redmond multicooker, use the "Fry" function, and in Polaris the Bake program is best suited for this. Both models have the “Multipovar” mode. In this case, the kitchen equipment itself determines which temperature is most optimal for cooking a particular dish.

This thick Russian soup fell in love with many housewives thanks to its unusual taste and the ability to saturate the male body. Mixed hodgepodge cooked in a multicooker according to our step by step recipe with a photo, will greatly simplify the cooking process, and give time for household chores. The harmonious combination of ingredients will give the famous sour-salty-spicy taste, for which this soup is so loved.

Once the food of ordinary villagers, who collected food for the soup throughout the village, nowadays has become a real culinary business card of Russia. A prefabricated hodgepodge is prepared in every home, especially after the holidays, when it remains a large number of a variety of meat products. Especially good is the hodgepodge cooked according to the classic recipe, in strong meat broth. And with the advent of such a useful kitchen appliances Like a slow cooker, making even the most difficult multi-ingredient soups becomes a pleasure.

In our step by step photo Let's talk about the recipe about preparing a meat hodgepodge in the Redmond multicooker, but we are sure that any modern assistant will cope with this task.

How to cook prefabricated meat hodgepodge in a multicooker

Ingredients:

• Smoked sausage - 150 gr.
• Sausages - 150 gr.
• Ham - 150 gr.
• Beef - 400 gr.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Pickled cucumbers - 4 pcs.
• Tomato paste - 2 tbsp spoons
• Olives - 70 gr.
• Vegetable oil
• Bay leaf - 2 pcs.
• Allspice - 7 peas
• Greens
• Sour cream
• Lemon

Step 1.

First, let's make a delicious rich broth. Boil the beef in a separate saucepan for 2 hours. Then remove the meat, separate from the bone and cut into small pieces.

Step 2.

While the meat broth is being prepared, we will deal with the rest of the products. Let's start with vegetables: peel the onion and cut into half rings, three coarse carrots on a grater.

We transfer the vegetables to the multicooker bowl already greased with vegetable oil. On the multicooker panel we find the “Baking” mode and set it for 35 minutes. Fry vegetables for 10 minutes.

Step 3.

Add two tablespoons of tomato paste, mix and prepare the cucumbers.

Step 4.

Chop pickled or pickled cucumbers small cubes... If desired, they can be peeled off. Transfer to a bowl with vegetables and continue to simmer.

Step 5.

We cut all the meat components of the soup, combine with boiled beef and place in the multicooker bowl.

Cut the olives into half rings, send them to the sausages. Continue simmering for 7 minutes.

Step 6.

Pour the learned beef broth into the bowl to the maximum mark. Add bay leaves and peppercorns, salt or pour in a glass of cucumber pickle if necessary. On the panel of the redmond multicooker set the “Quenching” mode and timing for 1 hour.

Solyanka is a common but unconventional Russian dish. Cooking this soup by original recipe provides for the use of only meat without adding potatoes or cabbage, which significantly increases the cost of the finished product. Of course, it is worth considering the most popular recipes without neglecting the various additives that give spicy taste soup.

Whichever recipe is chosen, one thing is known: a hodgepodge in a multicooker will allow you to enjoy the unsurpassed taste of an unusual dish.

To feel the inimitable taste of the mixed hodgepodge you will need:

• beef - 600 g;
• smoked meats (cervelat, hunting sausages and others) - 400 g;
• pickled cucumbers - 2-3 pcs.;
• turnip onion - 1 pc.;
• olives or olives (pitted) - 150 g;
• lemon - 1 pc.;
• bay leaves - 2-3 pcs.;
• tomato paste - 50 g;
• sunflower oil- 40 ml;
• salt, spices, herbs and sour cream.

Sequence of work:

1. First, the broth is prepared using the "Stew" program: the beef pulp is cut into medium-sized pieces, laid out in a bowl and filled with 2 liters of water.
2. After 2 hours, the meat is taken out for cooling, the finished broth is filtered.
3. Smoked meats, cooled beef and pickles are cut into cubes.
4. On the multicooker, the Baking program is set for 45 minutes.
5. Sunflower oil is poured into the bowl and chopped onions are placed for frying.
6. After 8 minutes, add cucumbers and olives cut into rings for frying for 5 minutes.
7. After adding the tomato paste, everything is thoroughly mixed and continues to fry for another 8 minutes.
8. Then add cold cuts and boiled meat, which are cooked for 10 minutes.
9. Then the broth is poured into the bowl, spices and bay leaves are added. If you have time, you can use the Stew or Soup program and simmer for 40 minutes until you hear a beep.
10. If you wish, you can add a little cucumber pickle or liquids where olives were.
11. Sour cream, herbs and a slice of lemon are placed in a plate just before serving.

Attention! The original composition of the hodgepodge does not change, only the weight of the components may differ due to the volume of the multicooker bowl.

Solyanka with potatoes

The composition of the soup differs from the classic one by the presence of 300 g of potatoes.

Cooking method:

To prepare this variety, you can use step by step instructions from classic recipe with one addition: potatoes, cut into strips, are added along with the prepared meat products. Then, after thorough mixing and the end of the time allotted for frying these ingredients, everything is poured with broth.

Cabbage solyanka in a slow cooker is prepared according to the same recipe, only the potatoes are replaced with cabbage.

Solyanka with smoked chicken

To create this dish, you will need the following ingredients:

• beef pulp - 300 g;
• pork pulp - 300 g;
• smoked chicken breast - 300 g;
• onion- 2 pcs.;
• carrots - 2 pcs.;
• tomato paste - 75 g;
• pickled cucumbers - 2 pcs.;
• lemon - 1 pc.;
• olives - 250 g;
• pickle from cucumbers - 200 ml;
• sunflower oil, salt, spices, herbs - to taste.

Sequence of work:

First, the products are prepared:

1. Dice the thoroughly washed pork and beef, as well as chicken breast and onions.
2. Carrots and cucumbers are grated on a coarse grater.
3. The lemon is cut into thin half rings.
4. After preparing the ingredients, you can start creating a fragrant soup:
5. The Baking program is installed on the multicooker.
6. Sunflower oil is poured into the bowl, and onion cubes are laid out, which must be fried until transparent.
7. After that, the carrots are added, and after 3 minutes in vegetable mix put fresh meat pulp.
8. While stirring, the food should be fried for 15 minutes.
9. Then poultry meat, cucumbers, lemon slices, olives are added and brine is poured, in which tomato paste is previously diluted.
10. After 10 minutes, water is added, depending on the desired density, and spices, salt, bay leaf are added.
11. The "Stew" or "Soup" program is set on the multicooker with a time of 50 minutes.

Advice! To obtain a richer taste after the beep, keep the soup in the heating mode for 10 minutes.

Solyanka with sausages in a slow cooker

If there is no time or desire to mess with fresh meat, you can cook a hodgepodge "for the lazy."

This requires the following ingredients:

• smoked brisket - 200 g;
• ham - 200 g;
• sausages - 300 g;
• smoked rack of pork ribs- 300 g;
• hunting sausages - 100 g;
• onions - 2 pcs.;
• tomato paste - 75 g;
• pickled cucumbers - 3-4 pcs.;
• lemon - 1 pc.;
• olives - 250 g;
• sunflower oil, salt, spices, herbs, sour cream - to taste.

Cooking method:

1. All meat products and vegetables are cut into strips.
2. Onions are placed in the multicooker bowl, where the sunflower oil is pre-poured.
3. Fried until transparent in the "Baking" mode, after which it is stewed for another 10 minutes with cucumbers and tomato paste.
4. Then, in the "Stew" mode, the timer is set for 40 minutes, and the remaining products are placed in the bowl, except for lemon and sour cream, and filled with hot water.
5. After the sound signal, the soup, the flavor of which is complemented by sour cream, is poured into bowls and garnished with lemon slices.

Solyanka in Georgian

The flavoring qualities of the soup are spiced up by the addition of spices from the Caucasian cuisine, as well as non-traditional products for hodgepodge.

So, you will need:

• beef - 300 g;
• onions - 3 pcs.;
• pickled cucumber - 1 pc .;
• tomato paste - 50 g;
• tomato - 1 pc.;
• bulgarian pepper - 1 pc.;
• garlic - 1 clove;
• ground coriander - 1 tsp;
• hops-suneli – 1 tsp;
• ground red pepper - ⅓ tsp;
• a mixture of greens (cilantro, parsley and dill) - 1 bunch;
• sunflower oil - 50 g;
• salt to taste

Cooking method:

1. For 20 minutes in the "Stew" mode, the diced beef broth is cooked.
2. Then the beef is removed and the broth is strained.
3. When the Bake program is set, the cubes of two onions are fried until golden brown, after which the tomato slices and pasta are added.
4. After 3 minutes, the meat and cucumber are laid out, which are poured with half of the broth.
5. The ingredients are mixed and stewed for 25 minutes in the "Stew" mode.
6. At the end of the time, add chopped herbs and garlic, cut into strips bell pepper and the leftover onion, as well as the spices.
7. After 15 minutes of stewing, the Georgian-style hodgepodge is ready for tasting.

Solyanka with mushrooms

You can make a hodgepodge soup with the addition of pickled mushrooms, which will help to add novelty traditional taste first course. For cooking, you will need a set of products, like for a hodgepodge with smoked chicken meat, including 100 g of pickled mushrooms.

Cooking method:

All steps are similar to the stages of cooking hodgepodge with chicken, only when adding poultry meat, mushroom slices are placed in the multicooker bowl.

Advice! Capers can be added with olives or olives to spice up the dish.

The nuances of cooking in multicooker Redmont, Polaris, Panasonic

Often the question arises about which recipe to choose for cooking in a multicooker of one form or another. There is no significant difference.

But there are features worth paying attention to:

• power - due to the parameter, the cooking time may vary slightly;
• the volume of the multicooker bowl - the amount of products for the dish changes;
• availability of programs - for example, if there is no Baking program, you can use the Frying mode.

So, if the day before there was a feast and the ingredients from meat cuts remained, then the preparation of the hodgepodge will become excellent option... A slow cooker will make the process easy, and the result delicious.

Solyanka is a dish of traditional Russian cuisine, a real soup, spicy, sour, spicy and very rich. Do not confuse it with cabbage hodgepodge, another Russian dish, which we will talk about on the pages of our section - neither potatoes nor cabbage are added to a real mixed hodgepodge!

Solyanka pretty expensive dish, you understand it immediately when you see the list necessary products... Therefore, most often the hodgepodge is prepared after grand feasts, when there is a lot of sausage, meat, mushroom and fish delicacies in the refrigerator, as well as olives, capers and other goodies that the average family allows themselves only for the holidays. And the taste of hodgepodge is very conducive to recovery after libations!

Classic meat hodgepodge must contain at least three types of meat products. except boiled beef or pork in a hodgepodge looks good boiled tongue, liver and kidneys (they are cooked separately, so housewives rarely use them in cooking). It is advisable to add a little smoked meats - they will add additional aroma and taste to your dish. Some housewives put several varieties of sausage instead of meat - well, the economy version of the hodgepodge is also acceptable.

To give a spicy, salty, sour taste - the business card of the hodgepodge - pickled or pickled cucumbers, olives and olives, capers, pickled or pickled mushrooms, lemon and lime, as well as pickle and tomato paste are used. It is better not to add brine from store-bought pickled cucumbers, who knows - how many preservatives are in the jar? You should not be afraid of this with homemade cucumbers. Sometimes they put in a hodgepodge sauerkraut, but these are already variations.

When serving, place lemon slices, sour cream and herbs in bowls. Remember that in fish hodgepodge do not put sour cream.

So, we are preparing a hodgepodge in a multicooker. We have selected several recipes, but in any of them you can make your own changes, as a result of which your hodgepodge in the multicooker will become legendary!

Mixed hodgepodge with smoked meats

Ingredients:
300 g of boiled beef,
300 g smoked meats,
3 pickled cucumbers,
1 onion
100 g olives or olives,
1 lemon
1 bay leaf
1 tbsp tomato paste
salt, pepper, herbs, sour cream - to taste.

Preparation:
Cut the boiled meat into strips, smoked meats - into cubes. Peel the cucumbers if they are tough and cut into cubes. In the "Baking" or "Frying" mode, fry the onion in vegetable oil until transparent, smoked and meat, then add cucumbers and tomato paste and simmer for 20-25 minutes. Pour hot water or strong broth into a bowl, salt and pepper to taste, put bay leaves and olives, cut into rings, close the lid and set the "Stew" mode for 40-50 minutes. Serve with lemon slices, herbs and sour cream.

Solyanka with smoked chicken

Ingredients:
200 g of beef pulp,
200 g of pork pulp,
200 g smoked chicken breast
2 onions
2 carrots,
3-4 tablespoons tomato paste
2 pickled or pickled cucumbers
1 lemon
1 can of olives,
200 ml cucumber pickle,
olive oil, salt, pepper, spices, herbs - to taste.

Preparation:
Cut the washed and dried meat into cubes, chicken breast also cut into smaller cubes. Grate the carrots on a coarse grater, cut the onion into cubes. Grate cucumbers, cut lemon into thin slices. Pour olive oil into the bowl, heat it in the "Baking" mode for 2-3 minutes and put the onion in the bowl. Fry it until transparent, add the carrots and fry for another 3 minutes. Then add the chopped pork and beef, stir and fry for 10-15 minutes, stirring occasionally. Add chicken breast, cucumbers, lemon, olives to the bowl, pour in the brine with tomato paste stirred in it and add water or broth to the desired thickness. Season with salt and pepper to taste, add spices, bay leaves, stir and close the lid. Set the "Stew" or "Soup" mode for 1 hour. At the end of the mode, soak the hodgepodge in the heating mode for 10 minutes.

Mixed hodgepodge with pickled mushrooms

Ingredients:
400 g beef with bone,
400 g smoked chicken breast
200 g of hunting sausages,
100 g of pickled mushrooms,
100 g olives,
100 g capers (optional),
4 pickled cucumbers,
1 onion
1 carrot,
2 tbsp tomato paste
1 tsp Sahara,
2 bay leaves
salt, black pepper, herbs - to taste.

Preparation:
Pour in the meat cold water and cook a strong broth in the "Stew" or "Soup" mode for 1.5-2 hours. Remove the boiled meat from the broth and cool, and strain the broth. Wash the bowl, set the "Baking" mode for 40 minutes and fry the onions and carrots in vegetable oil until golden brown. Add the cucumbers and simmer for 5 minutes, then add the sliced ​​sausages, the sliced ​​chicken breast and simmer for 10 minutes, stirring occasionally. Mix tomato paste with sugar and put in a slow cooker, add mushrooms, simmer for a couple of minutes and pour in hot broth. Add boiled meat, cut into strips, capers and olives, salt and pepper and close the lid. Close the lid and set the "Extinguishing" mode for 30 minutes. 5 minutes before the end of the mode, put bay leaves and chopped herbs in a bowl.

Polish solyanka

Ingredients:
400 g beef bones
400 g pork
½ chicken
100 g sausages,
100 g sauerkraut,
4-5 gherkins,
50 g pickled mushrooms,
1 onion.
1 tbsp tomato paste
1-2 cloves of garlic
1/2 lemon
1 tbsp flour,
2 tbsp sour cream,
salt, pepper, spices, herbs - to taste.

Preparation:
Cook a strong chicken and bone stock. Cut the pork into cubes, fry on pork fat or ghee and simmer a little under the lid. Strain the broth, remove the meat from the bones and chop finely. Put sauerkraut in a multicooker bowl and simmer in vegetable oil until soft on the "Baking" mode. Add chopped gherkins, mushrooms, tomato paste and simmer for 15 minutes. Pour in hot broth with meat and sausages. Stir flour in sour cream. Add the juice of half a lemon. Put everything in the multicooker bowl and close the lid. Set the "Extinguishing" mode for 1 hour. Serve with herbs and sour cream, adding a slice of lemon to the plate.

Solyanka with kidneys

Ingredients:
250 g of meat bones
200 g of meat pulp,
2-3 kidneys,
3-4 sausages.
50 g smoked sausage,
10 olives,
10 olives,
2 pickled cucumbers,
1 onion
2 tbsp tomato paste
1 tbsp butter,
bay leaf, black peppercorns, herbs, salt - to taste.

Preparation:
Cook a strong broth from meat and bones in the "Stew" mode for 3-4 hours (the broth can be cooked in advance). Remove the meat, strain the broth. Separately soak the kidneys overnight and boil them in salted water. In the "Bake" mode, fry on butter chopped onion until transparent, add tomato paste, simmer for 5 minutes and put cucumbers, chopped or grated on a coarse grater. Simmer, stirring occasionally, for 5-7 minutes, then pour in the broth, add the chopped meat, kidneys, sausages and smoked sausage, add olives and olives, cut into slices, season with salt and pepper, add spices and close the lid. Set the "Extinguishing" mode for 1 hour. Serve with herbs and sour cream.

Lazy hodgepodge with sausages

Ingredients:
200 g brisket
200 g ham
5-6 sausages,
5-6 smoked pork ribs,
2-3 hunting sausages,
4-6 pickled cucumbers,
1-2 onions
1 can of olives
3-4 tablespoons tomato paste
1 lemon

Preparation:
In the "Baking" mode, fry the onion with vegetable oil until transparent, then put the cucumbers cut into strips into the multicooker bowl and simmer for 7-10 minutes. Add tomato paste, simmer for another 5 minutes. Add chopped sausages, olives, cover with hot water, salt and pepper to taste. Put bay leaf and peppercorns, close the lid and set the "Stew" mode for 40-50 minutes. Serve with lemon and herbs and sour cream to taste.

Solyanka fish

Ingredients:
500 g fresh fish
½ stack. pickled mushrooms,
2 pickled cucumbers,
1 onion
1 tbsp tomato paste
5-10 olives,
5-10 olives,
bay leaf, salt, pepper, herbs - to taste.

Preparation:
Peel the fish, cut into fillets and chop. Do not throw away the bones and heads - cook the base broth for the hodgepodge from them. Chop the onion and save in vegetable oil, add the chopped cucumbers and simmer for 5 minutes in the "Baking" mode. Add hot strained broth, mushrooms, olives and olives cut into slices, fish and laurel leaf, close the lid and set the "Simmer" mode for 30 minutes. After the signal about the end of the mode, let the hodgepodge brew in the heating mode for 10-15 minutes. Serve with herbs and lemon.

Solyanka with salted fish and vegetables

Ingredients:
500 g lightly salted fish,
2 potatoes,
1 carrot,
1 onion
1-2 pickles
5-10 olives,
salt, spices - to taste.

Preparation:
Cut all vegetables into strips, fish into slices. In Vegetable Oil Bake, save the onions, carrots and tomatoes for 10 minutes. Then add the cucumbers, grated on a coarse grater, and simmer for another 10 minutes. Put fish, potatoes, salt and pepper in the multicooker bowl, pour in water until the desired thickness, stir and close the lid. Turn on the "Extinguishing" mode for 1 hour. 10 minutes before the end of the mode, add the olives cut into rings and the brine from under them to taste. After the end of the mode, leave the hodgepodge to infuse on the heating mode for 10-15 minutes.

Canned mushroom solyanka

Ingredients:
300 g of pickled mushrooms,
50-70 g of salted mushrooms,
2 pickled cucumbers,
1 onion
1 tbsp capers or olives,
1 tbsp tomato paste
2 tbsp vegetable oil,
1 bay leaf
½ lemon,
1 stack water,
3-5 peas of black pepper,
salt, herbs - to taste.

Preparation:
Chop the onion and save in vegetable oil in the "Baking" mode, then add the tomato paste and simmer for another 3-5 minutes. Cut the cucumbers into cubes and place in a bowl, add mushrooms and olives, cover with hot water and season to taste. Add the spices, close the lid and set the "Stew" mode for 30 minutes. Serve with lemon slices and herbs.

Solyanka with mushrooms

Ingredients:
300 g fresh champignons,
150 g smoked sausage,
150 g ham
2-3 pickled cucumbers,
1 carrot,
1 onion
4 potatoes,
1-2 tbsp tomato paste
1 can of olives or olives,
1 lemon
salt, pepper, sour cream, herbs - to taste.

Preparation:
Rinse the mushrooms and cut into slices. Pour vegetable oil into the multicooker bowl, heat in the "Baking" mode and simmer chopped onions until golden brown, add diced carrots and mushrooms and sauté until soft. Stir in tomato paste and simmer a little more. Put diced potatoes, diced meat products in a multicooker bowl, pour in hot water and close the lid. Set the "Extinguishing" mode for 1 hour. After 20 minutes from the start of the mode, add the cucumbers, diced, olives or olives, cut into rings, salt and pepper to taste, add the pickle from the cucumbers or olives and close the lid again until the end of the mode. Serve with herbs and sour cream, placing lemon slices in a plate.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

I am sure that there is not a single person in the world who has not heard the name of such a dish as hodgepodge. This dish already has a whole history, and the recipes for its preparation are being improved and changed from century to century. For a long time they liked to cook hodgepodge in the villages. This dish was prepared from those products that can be found at home. This principle still remains, but the main rule is to mix similar products.

For meat hodgepodge we use 3 or 4 types of meat and sausages, and for cooking fish - seafood and fish that you like. Today I will tell you a recipe for a delicious mixed meat hodgepodge cooked in a slow cooker. Despite the fact that there are a lot of cooking processes, it will not take us much time, since the multicooker will do all the work for us. Getting started cooking?

Meat hodgepodge in a multicooker

Kitchen utensils and appliances: multicooker, stirring paddle, grater, knife, plate.

Ingredients

Step by step cooking

1. Pour 1.5 tbsp. l. vegetable oil in the multicooker bowl. I will use sunflower. We set the cooking mode "Fry".
2. While heating is in progress, peel 1 onion and chop finely.
   
   
3. Put the onion in the multicooker bowl for frying.
   
   
4. Peel 1 carrot and cut into thin half rings or chop on a coarse grater.
   
   
5. Add it to the onion and mix well.
   
   
6. Also, cut into half rings or small squares 1 pickle and put it in the multicooker.
   
   
7. Pre-cut 400-500 g of washed meat into strips and send to the rest of the ingredients to fry.
   
   
8. We also add 200-300 g of sausage, cut into thin strips.
   
   
9. Peel 2-3 medium potatoes and cut into small cubes.
   
   
10. When all the ingredients are in the multicooker, add 2 tbsp. l. tomato paste, and mix well until smooth.
    
    
11. Fill in 200 g of brine.
    
    
12. And then add drinking water to the maximum level, approximately 1-1.5 liters.
    
    
13. Switch the "Fry" program to the "Soup" mode. And we set the timer for 1 hour.
    
    
14. Solyanka with potatoes in a slow cooker is ready!
    
    

Video recipe for meat hodgepodge in a slow cooker

I invite you to watch step by step cooking very tasty and rich hodgepodge soup in the video.

I shared with you a recipe for making a hodgepodge with meat in a slow cooker. But this dish can be prepared differently, replacing the cucumbers with sauerkraut. Let's try to cook this option as well ?!

Cabbage solyanka cooked in a slow cooker

This dish has also been very popular since ancient times. By preparing such a soup, you will enrich yourself and your loved ones with a huge amount of useful vitamins and minerals. To be honest, when preparing a hodgepodge according to this recipe, it is not always possible to get a soup, since if we add a little less water, then we get a very tasty, satisfying and aromatic side dish with meat. Therefore, cook and experiment according to your taste preferences and expectations.

Cooking time: 1,5 hour.
Servings: 6.
Kitchen utensils and appliances: multicooker, stirring paddle, knife, kitchen board.
Calorie content: 144 kcal per 100 g of product.

Ingredients

Getting started cooking

1. We turn on the "Fry" mode in the multicooker.
   
   
2. Peel 1 onion and cut it into small squares.
   
   
3. Put the chopped onion in a preheated multicooker bowl. And fry for a few minutes, stirring occasionally.
   
   
4. Cut into strips 100 g of boiled and 70-100 g of uncooked smoked sausage.
   
   
5. And we also send it to fry a little.
   
   
6. We fill all 2 tbsp. l. tomato paste and mix well.
   
   
7. We clean 3 pcs. medium potatoes and cut into medium cubes.
   
   
8. Add 250 g of pork to the multicooker bowl smoked ribs, chopped potatoes and 150 g sauerkraut.
   
   
9. Fill all the ingredients with about 1 liter hot water... You can adjust the thickness of the soup yourself by adding as much water as you like.
   
   
10. Put several (2-3 pieces) bay leaves in the multicooker bowl, salt and pepper to taste.
    
    
11. Choose the Soup program in a slow cooker and set the timer for 80 minutes. Solyanka is ready!
    
    

Video recipe for hodgepodge with cabbage in a slow cooker

I invite you to see how fast and delicious one of the most famous soups in the world can be prepared.

So I told you one more possible variant cooking delicious and rich soup. If you think what else you can surprise your loved ones with, then I will offer you a recipe — cauliflower puree soup —. Such a dish will be very tender and healthy, and unusual presentation will definitely delight all your loved ones.

Basic common truths

• To prepare a hodgepodge, it is better to use crispy cucumbers, since if you use soft ones, then there is a possibility that they will boil during the cooking process.
• It is better to first remove the skin from large cucumbers and take out large seeds.
• Traditionally, it is customary to start cooking this dish with the broth, as it is a very important element of this dish. But if we cook in a slow cooker, then it would be more correct to prepare the main ingredients, simmer them with tomato paste, and then add broth or water.
• If you add bay leaves, place it 7-13 minutes before cooking and remove as soon as you turn off the soup.

How to decorate and what to serve the dish with

Traditionally, a hodgepodge is rich soup with sourness and wonderful aroma. Olives, a thin slice of lemon, capers will help to emphasize this acidity. It is better to put all these ingredients either before serving the dish on the table, or 3-5 minutes before the end of cooking. The dish is served, garnished with finely chopped herbs and sour cream. You can also serve bread or pita bread with such a dish.

If previously the hodgepodge soup was a simple lunch from a poor family, now it is a whole art. Many peoples love to cook such a dish and many cook according to their culinary traditions. I suggest you try to cook it too. Some traditions in the preparation of this dish have been preserved, and it is not necessary to look for special meat or sausage, you can cook from what you have in your refrigerator, for example. Of course, we shouldn't forget about the fish lovers, let's indulge them with home-cooked ones.

I wish you constant inspiration and good mood in your search for your favorite recipe. By their culinary masterpieces, and perhaps secrets or questions, share in the comments on the site. Bon Appetit!