Solyanka is a very common version of the second dish. It is made from fresh or pickled cabbage, adding meat, poultry, various vegetables and greens to the main ingredient. As a sauce for this dish using tomato paste, mustard, sour cream or mayonnaise. Below are the most common recipes for pickled cabbage hodgepodge.

Classic Sauerkraut Solyanka Recipe

In the classic version, the hodgepodge is made with meat. For these purposes, both pork and beef are suitable.

In the process of work you will need:

  • sauerkraut;
  • pork or beef;
  • onion;
  • tomato paste;
  • salt and seasoning.

So, we are preparing a classic hodgepodge with meat:

  1. Wash and cut the meat, put it in a pan, season with salt and spices, fry until a crust forms.
  2. Squash sauerkraut from juice. If it is too acidic, rinse in a colander, then add to the meat.
  3. Chop the onion in half rings, send to the pan and continue frying.
  4. Season the hodgepodge with tomato paste, if necessary add a little water and simmer until the liquid evaporates.

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

With mushrooms

If it is not possible to purchase meat, you can prepare a hodgepodge of sauerkraut with mushrooms. They are allowed to take both fresh and canned.

In the process of cooking you will need:

  • 500 g sauerkraut;
  • 2 onions;
  • 3 to 4 carrots;
  • 400 g of mushrooms;
  • salt and seasoning;
  • sour cream or cream.

Order of preparation:

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

Tip. To make the taste of hodgepodge more spicy and vibrant, it is better to use canned forest mushrooms and spicy seasonings.

Cooking with pork and mustard

Solyanka with pork will turn out spicy and piquant if seasoned with mayonnaise mustard sauce.

Read also:cabbage solyanka - recipe

To make such a dish, the following components will be required:

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

Work process:

  1. Cut the pork into cubes or strips, season with salt, spices and send to fry.
  2. Grind onions, garlic and bell pepper, and after the meat is covered with a crust, put the vegetable slices in a pan and continue cooking.
  3. Drain the sauerkraut from the brine, add to the dish and fry until soft.
  4. Mix mustard and mayonnaise sauce in equal proportions, add to the dish and mix thoroughly. Darken under the lid for several minutes.

Ready hodgepodge is laid out on plates, sprinkled with herbs and put on the table.

Tasty option with sausages

Sauerkraut solyanka with sausages is a fairly economical and common option for cooking this dish.

For work you will need:

  • sauerkraut;
  • any sausages;
  • onion;
  • bell pepper;
  • carrot;
  • fresh tomatoes;
  • salt and seasoning.

Work sequence:

  1. Put sauerkraut, grated carrots, chopped onions and bell pepper chopped in half rings in a deep pan. Proceed to frying, sprinkled with salt and spices.
  2. Cut the sausages into circles or semicircular slices and add them to the vegetables when they are softened and let the juice go.
  3. Dice the tomatoes, put in the rest of the ingredients, close the container with a lid and darken the dish on fire until cooked.

Attention! Tomatoes should be stewed well. Otherwise, the hodgepodge can quickly “ferment” and become unusable.

Potato recipe

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

For the dish you will need:

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

Work sequence:

  1. Chop meat, chop onions, carrots and garlic. Add salt and seasoning, fry.
  2. Peel the potatoes, cut into large pieces and add to the meat, then cook until crusted.
  3. Introduce sauerkraut to other ingredients and keep everything on fire for some more time. After that, pour the dish with tomato paste diluted in broth or boiled water, and simmer until the potatoes are soft.
  4. A few minutes before removing the container from the burner, sprinkle the dish with chopped herbs and mix.

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

From sauerkraut and fresh cabbage

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

For the dish you will need:

  • sauerkraut and fresh cabbage in equal shares;
  • meat or sausages;
  • onion;
  • garlic;
  • carrot;
  • sweet and hot pepper;
  • fat sour cream;
  • salt and suitable seasonings.

Work process:

  1. Fry meat with onions, garlic, carrots and chopped peppers. If sausages are used for cooking, they are added after frying the cabbage.
  2. Pour assorted cabbage straws into a pan, fry until cooked.
  3. Add salt, spices and sour cream to the dish, and then simmer, covering the container with a lid.

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

Sauerkraut solyanka in a slow cooker

Various household appliances greatly simplifies the life of a housewife and allows you to cook familiar dishes without spending a lot of time and effort. Consider the recipe in the slow cooker of our already not complicated dish.

For work you will need:

  • chicken fillet;
  • sauerkraut;
  • onion;
  • garlic;
  • carrot;
  • large juicy tomatoes;
  • mustard seeds;
  • salt and seasoning.

Operating procedure:

  1. Heat vegetable oil in a bowl of the device and lay out the chicken fillet. Season it with salt and spices, and then turn on the frying mode.
  2. When the meat starts juice, add chopped onions, garlic and carrots, fry the mixture until the vegetables are soft.
  3. Put sauerkraut in a bowl, diced tomatoes and cook in frying mode for another 5 - 7 minutes.
  4. Sprinkle the dish with mustard seeds, mix and add a little water. Close the lid of the appliance by setting the quenching mode.

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

How to cook a dish in the oven

Cooking a hodgepodge does not take much time and effort if you make this dish in the oven.

For work you will need:

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

Cooking sequence:

  1. Fry the meat with onions, carrots, bell peppers and garlic in a pan. When it starts to juice, add sauerkraut.
  2. Hold the dish for a little while on the fire, season with salt and spices, mix. Then put the resulting mass into refractory dishes.
  3. Smooth the ingredients with a spoon and pour in a mixture of tomato paste, sour cream and broth (or purified water). Following this, it's time to send the future hodgepodge into the oven.
  4. We will cook such a first dish with medium heating until the liquid evaporates.

You can cook this hodgepodge in batches, putting the ingredients in pots and a bay of tomato and sour cream sauce.

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