A classic recipe for a meatball salad, with sausage, fish. How to cook a hodgepodge in Abkhazian? Tips and secrets of cooking a delicious saltwort

1. Chief important fact - productive components subject cooking separately , then joined together .
2. necessary, to in bag of were for combination four kind meat delicacies and sausage products .
3. very important to remember , that broth only additional , and not main element. It should be of high quality and prepared by with using of all rules.
4. Remember with preparation , that meat , fish and mushrooms always by all means always lay only in cold water . Varku need to conduct only on small fire .Then broth absorbs in themselves all nutritional substances and flavor from ingredients. If you
5. cook meat , fishing or mushroom hodgepodge necessarily simmer broth advance
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   , to he had brew for bright and saturated taste. itself fragrance from broth and ingredients and features solyanka from of the entire variety of soups.
6. Important Flavor - Salted Cucumber . When cucumbers you took large for cooking soup , remove with them the skin and of the bone .To add
7. brine with cucumber hodgepodge , it is necessary to advance boil .If
8. solyanka children or dietary replace broth only vegetable broth .
9. For delicious salty use only salted cucumber . Pickled not will give such flavoring qualities . Cucumbers must be only crisp , otherwise they will spread and spoil the flavor of throughout the saltwort.
10. Refueling material for solyanka is called breeze . Its , is possible , prepare in advance . Onion fry , then add salted cucumber , tomato paste and tomatoes . Large quantity paste not lay otherwise it will kill the main aroma from fish of composition.
11. Enter bit in basic dish follows for 15 minutes to readiness .
12. If cooking halophytes passes in multivarka need follow next principle bookmark products: n achinaetsya all with refueling , and not with , broth then introduce meat , ham and tomato paste . All fry , and then only enter broth . Turn on the mode of the extinguishing.
13. Additional ingredients . Strong flavor and aroma the dish is given olives and capers . Adding these components components worth only in end cooking, for few minutes before the end of process. and grains not capes withstand long thermal processing , they deteriorate and will give only bitterness to your dish if digested.
14. With preparation of salads on products not save . Than is more diverse its composition , so is more delicious it is .
15. Do not forget add lemon to finished dish . Refill solyanka with feed possible for as desired with greens , with pepper with black , sour cream.

Recipes for preparing prefabricated saltwort from a variety of ingredients. Nourishing and healthy soups.

How proves history solyanka invented Russian innkeepers . They for savings products and cash funds came up with to prepare sur from the remaining trim from products .
In ancient times solyanka is popular was especially in the morning , on hangover , was called by hangover .

With of the eighteenth century dish disappeared with table aristocrats , and remained only in menu peasants , villagers . with triumph solyanka has returned to menu restaurant dishes in our time and cook it in various ways: in pots, in the oven, microwave.

Important is a harmonious combination of of all ingredients of .

Recipes teams saltworts

Tips and secrets of cooking tasty kasha

most tasty solyanka will at use shes minute culinary secrets :

Classic recipe team meat halophytes with sausage

national team meat hodgepodge prepare from 9 varieties of meat and meat delicatessen . Vegetables reduce to minimum use of in as part of of saline. All only for piquancy taste .

We take the following products :

• Meat for broth wash flowing with water and cook in five-liter pan . With cooking with of meat, remove foam. Time cooking should be not less than 2 hours.
• Bulb divide in half , half fry on frying pan to light char.
• rest onion cut into julienne , in section 2-3 millimeter
• charred onions and carrots send in our hodgepodge for half an hour before readiness.
• Broth not salt and seasonings not we add.
• While broth is subject to cooking , is preparing roast.
• We take frying pan with high with sides , pour creamy or vegetable oil
• Next fry with onion cut into strips and add cucumbers to it for frying .
• Sausages hunting and other delicacies cut with straw and with circles .
• Add the to the frying.
• Next in our mixture add the wiped tomatoes or tomato paste.
• Then add brine from of olives and capers.
• All well and carefully mix . Action perform 5 minutes , and by extinguishing the on the average fire. While
• zazharki extinguished, extract capers of banks , cut off their stalks and d Adds cut capers and olives in zazharku.
• Remove with broth meat and carrots with onion.
• Meat is separated from bone . Cut meat , add to the solyanka . Do not forget strain broth.
• Then add roast to broth with with meat ingredients .
• Turn off the fire . We give to a solyanka a little to be insisted and we serve for tasting with our home gourmets with sour cream and lemon.

• meat veal , in amount 1 kg
• bone or rib lamb with weight about 500 gram
• carrots shelled , necessary only for cooking broth , in composition dishes it enter not will be . It needs it needs to us in quantity 130 gram
• bulb bulb - 100 gram
• canned black black olives - 100 gr
• tomato paste - 2 tbsp.spoon or 3 -4
• small tomato fruits pickled capers - 100g
• sliced ​​smoked delicacies , on 100 grams of each type
• pickled cucumbers medium size, in amount - 3 pieces
• sour cream fat , lemon . These ingredients are added to taste

Preparation of meat salted meat according to the classic recipe.

Video: Step by step recipe halophytes with smoked sausages in multivarka

With Olianka on - Abkhazian:

recipe for preparation kind delicious dishes , from cooks Abkhazia necessary cook following products :

• beef - 600 gram
• tomato paste - about 4 st. spoons
• coriander and hops - suneli on 1 tea spoon
• a pinch of red pepper
• parsley and cilantro fresh on 1 beam
• oil vegetable origin - 4 Art. spoons
• onion bulb - 2 heads

P Preparation Salt Pans :

1. For Solyanka we purchase quality fat beef . We cut meat with convenient pieces about 5 cm . We weld to complete readiness.
2. In cooking time meat product, hold cutting bow and its frying , add after roasting in bow tomato paste, m eshaem and remove with fire.
3. Welded , finished meat put in frying pan , where is present onion and paste . Broth pour on top, h To it completely covered meat.
4. Tushim beef for about half an hour , and in is time is preparing greens , garlic with onion, p weed all pieces.
5. Before end process for 6 minutes add all seasoning , greens.
6. Solyanka is ready to to use.

hodgepodge of fish in a frying pan: the recipe

Solyanka fish

Soljanka fish - is sought delicious dish , which possible cook and on any celebration in weekday day home menu .

Fish for saltwort should be of noble varieties and without unnecessary bones of .
In classic fish solyanka should be used not less than eight varieties fish . But we will prepare much easier . AND not less than more delicious from of three varieties of fish .

For dishes we will need following products :

• Various fish or set for soup amount 1 kg
• Shrimp - 300g
• Cucumbers salted or drum 3 pieces
• olives with olives - 10 pcs
• Mushrooms, salted - 100g
• Onion bulb - 2 pieces
• Fish hot smoked or just smoked , desirable two kinds of 200g EACHth
• Pickle cucumber - 1 glass
• Herbs and spices different on

taste How to prepare and cut products kasha?

• Shrimps we clean , we swing with boiling water . Large chop on small portions
• Onion bulb chop rings
• Tomatoes transform in tomato paste , or just preparing paste
• Cucumbers cut thin straws , possible cutting with dice
• Brine leaving for adding to our solyanka
• Olives and olives cutting , as mzhno thinner
• Mushrooms salty, n rovodim slicing thin strips
• smoked fish chop on not much larger portions

Draw process refined cooking dishes .

• Varim broth , and in is time in frying pan pass onion . Add here tomatoes , cucumbers . All tushim not more 10 min t.
• We are engaged actually by collecting solyanka . In prepared broth add our glass brine borage , all contents of with frying pan.
• After boiling nested ingredients , add fungi . Let boil .
• Then introduce to hodgepodge shrimp and olives.
• After of universal of boiling we put in hodgepodge smoked fish.
• We give asd dish near 10 minutes . Add greens to .
• We proceed to use delicious dishes.

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