Saltwort Hodgepodge Solianka Food

SALTWORT/ HODGEPODGE (SOLIANKA)

Saltwort/ Hodgepodge (Solianka) image

You may have noticed that Ukrainians love to mix everything. They even invented a special dish called Saltwort/Hodgepodge. It is a thick soup, where you will find various meats (the more the better), olives, lemon and tomato. If you love to experiment and learn something new - Saltwort/Hodgepodge is for you. Saltwort/Hodgepodge is cooked and eaten not only in Ukraine but also in neighboring Poland, and Germany, as well. The main difference of Ukrainian one is that there are pork or fat pieces among ingredients. (c) "Ukrainian cuisine guide" by Val Shoss, helene Smirnoff and Nikita Lysytskiy

Provided by NikitaLysytskiy

Categories Clear Soup

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

700 g beef
1 kg meat (6-10 types of different deli meats)
150 g carrots
150 g onions
200 g pickled cucumbers
5 tablespoons tomato paste
3 tablespoons capers
black pepper
3 -4 bay leaves
vegetable oil
1 lemon
greens
olive

Steps:

To prepare Saltwort/Hodgepodge, one should take finely chopped, separately stewed vegetables and smoked meat. Pig or cow meat is fried, and then boiled in salted water. After, take it out from water, chop finely and boil all ingredients together in bullion you have gotten.

Nutrition Facts : Calories 312.7, Fat 27.7, SaturatedFat 11.4, Cholesterol 38.2, Sodium 387.4, Carbohydrate 12.6, Fiber 3.1, Sugar 6.2, Protein 5.1

SOLIANKA OR RUSSIAN BEEF SOUP

Solianka or Russian Beef Soup image

This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.

Provided by Karena

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 24

Ingredients

2 ounces dried mushrooms
¾ cup water
½ cup unsalted butter
3 onions, chopped
1 cup cooked diced veal
1 cup diced ham
¼ pound kielbasa sausage, cut into 1 inch pieces
2 quarts beef stock
3 bay leaves
10 black peppercorns
2 dill pickles, diced
2 tablespoons capers
12 marinated mushrooms
1 (28 ounce) can Italian-style whole peeled tomatoes
2 tablespoons tomato paste
1 ½ tablespoons all-purpose flour
12 kalamata olives
⅓ cup chopped fresh dill weed
¼ teaspoon dried marjoram
3 cloves garlic, minced
¼ cup dill pickle juice
1 teaspoon Hungarian sweet paprika
salt to taste
ground black pepper to taste

Steps:

Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

Nutrition Facts : Calories 477.6 calories, Carbohydrate 26.9 g, Cholesterol 100.4 mg, Fat 30.4 g, Fiber 4.7 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1373.9 mg, Sugar 10.8 g

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