1) Solyanka with sausage

Ingredients:

— 3 liters of water,

— 200 g of semi-smoked and boiled sausage,

— 10 used olives,

— 5 potato tubers,

— 2 lemon slices each,

— pickled cucumber and tomato,

— 1 onion,

— peppers, herbs, spices, salt.

Preparation:

Bring the water to a boil, add salt, and put the diced potatoes. Fry the onion with finely chopped tomatoes in a frying pan. Cut the sausage into strips and put it in the soup together with onion and tomato roasting. Put olives, spices and chopped herbs in a hodgepodge 10 minutes before it is ready. When serving, put ¼ lemon slices in each plate.

Any recipe for a meat hodgepodge can be slightly modified to suit your taste. For example, other meat products can be added to this version of it – boiled beef or pork, smoked meat or chicken, hunting sausages, and potatoes can be replaced with rice, which is also put in the soup at the beginning and soaked in cold water for 2-3 hours before that.

2) Hodgepodge with kidneys and lard

Ingredients:

— 300 g of kidneys each,

— boiled beef and pork,

— 100 g of lard,

— 6 olives,

— 3 pickled cucumbers and garlic cloves each,

— 2 onions,

— 1 lemon,

— 2 tbsp tomato paste,

— ground red pepper,

— sour cream, black pepper, meat broth, salt.

Preparation:

Cut the kidneys in half, pour cold water, soak for 3 hours, rinse, pour fresh water and boil until tender, let cool, cut into cubes. Boil the meat in salted water, take it out and cool it, cut into cubes, and save the remaining broth. Finely chop the onion and garlic, cut the lard into pieces and put it in a hot frying pan, put the onion, fry, add the chopped cucumbers and tomato paste, and then cook. Put chopped meat products in boiling meat broth (use it so much that the soup turns out thick), add fried bacon with onions and cucumbers, garlic, pepper with black and red pepper, salt, boil for 7 minutes. Pour the hodgepodge on plates, season with sour cream, put a slice of lemon and olives cut into rings.

It is not necessary to cook a meat hodgepodge with a large number of meat products, especially if we are talking about such a soup with hunting sausages, which are very fragrant and make the soup quite self-sufficient.

3) Solyanka with «hunting sausages»

Ingredients:

— 1.5 liters of meat broth,

— 250 g of potatoes,

— 100 g of hunting sausages,

— 3 pickles,

— 2 onions and bay leaves each,

— 1 bell pepper,

— 4 tbsp oil,

— 3 tbsp capers,

— 2 tbsp tomato paste,

— 1 tsp sugar.

Preparation:

Chop the onion into rings, fry in vegetable oil. Bring the meat broth to a boil, put the fried onion and tomato paste, as well as the pickled cucumbers, finely chopped, sweet pepper rings, bay leaf, potatoes, diced. Boil everything over low heat for half an hour. 10 minutes before the soup is ready, put the chopped sausages in it, season the ready-made hodgepodge with capers, pepper and salt, add sugar, put a piece of lemon and sour cream in each plate.Smoked brisket can also be added to this hodgepodge.

A meat hodgepodge is especially tasty when it combines several completely different meat products, for example, boiled meat, smoked chicken, boiled sausage, kidneys or heart, etc.

4) Solyanka with smoked chicken

Ingredients:

— 200 g of smoked chicken,

— 12 olives and olives used,

— 4 sausages,

— 2 pickles and sausages each,

— 1 lemon each,

— onion and carrot,

— ½ smoked chicken,

— 4 tablespoons of sour cream and capers,

— 3 tablespoons of vegetable oil,

— 2 tablespoons of tomato puree.

Preparation:

Cut carrots and onions into strips, fry together with tomato puree in oil until soft. Dice cucumbers, fry them without oil until the liquid evaporates. All meat products, excluding chicken, cut into slices, slice lemon, slice chicken, pour 3 liters of water over the chicken, boil for 20 minutes. Next, put meat products and vegetables, as well as olives in the broth, boil for 15 minutes, pepper and salt. Before serving, put olives, capers, a slice of lemon, sour cream in each plate, sprinkle each portion with herbs.

5) Solyanka with heart and bacon

Ingredients:

— 1.5 kg of lean brisket on the bone,

— 500 g of beef heart,

— 100 g of bacon,

— 5 hunting sausages,

— 4 pickles,

— 2 onions,

— 1 carrot,

— 0.5 cups cucumber pickle,

— 1 tablespoon each of tomato paste and ghee,

— black pepper, salt.

Preparation:

Put the brisket in a saucepan, pour water and bring to a boil, remove the foam. Chop the onion and carrots, put them in a saucepan with the meat, boil for 1.5 hours at a minimum boil, then strain the broth. Remove the meat from the bone, cut it not coarsely, cut hunting sausages into 1-1.5 cm thick circles, bacon into small cubes. Put the bacon in a frying pan, melt the fat and put the second onion, finely chop it, fry for 10 minutes. Remove all the veins and vessels near the heart, cut it into cubes, put it to the onion, fry over high heat until golden brown, then transfer everything from the pan to boiling broth, boil for half an hour on low heat. Finely chop the cucumbers, put the hunting sausages in a frying pan with melted butter, fry and add the cucumbers, tomato paste and brine, bring to a boil, then put everything into the soup, pepper and salt, then cook for 15 minutes under the lid. Serve the hodgepodge, seasoned with sour cream, chopped parsley, olives and lemon.

Enjoy your meal!