almost every familiar word "halophyte", which became a symbol of the mixing of the various components in no particular order and synonymous with "mix".Initially, as it refers only to Russian cuisine, which is prepared on the strong broth.Be sure to present it and condiments as taste traditional dishes - spicy, but with a sour taste.
Soljanka with smoked ribs: a recipe with a photo feed and recommendations
Originally solyanka with smoked ready, of course, not a secondary product, such as sausage and smoked a part of an animal whose meat is the basis for the broth.Especially active was used in this lamb chops: halophyte with their participation was obtained richness, strong and very satisfying.Number of recipes of this dish is already equal to the amount of pizza recipes: each family has its own special techniques to make the best.But the traditional version of halophytes with smoked ribs unchanged.
- beef bones - 0.5 kg
- smoked lamb ribs - 0.3kg
- Pickles - 4-5 pcs.
- large tomatoes - 2-3 pcs.
- Onions - 3 pcs.
- Carrots - 1 pc.
- olives - 100 g
- Butter, vegetable oil
- lemon - to taste
- root parsley, dill
- salt, spices, sugar - to taste
- Please boil the broth from beef bonesand this should be done in two approaches: Put the pan on the stove, filled with water.Once the water boils, it laid the bones and everything is brought to a new boil.
- At this time you need to put on an adjacent burner 1 has a pot of water: it would be passed after the primary meat and boiling of scalding.There also sent parsley, chopped carrots and dill.Melting broth continues for 40-50 min: depending on the meat bones.Next, you need to decant the broth and leave it for a while.
- now is to pay attention to the rest of the ingredients soups: onion bulbs are crushed and brought to a state of golden brown in hot butter, and add some salt here.
- You must then scalded with boiling water washed the tomatoes, remove the skin from them, and send them to the onions in the pan, sprinkled 1 tspsugar.Simmer until uniform mass, which is baked in a preheated 100 degree oven for 1 hour, at an average level.
- Smoked lamb chops should be divided into small pieces and dry them for 5-7 minutes in a preheated frying pan at medium heat.
- Pickles cut along the thin cubes, scalded with boiling water.To enhance the flavor, add in a hodgepodge recommended 0.3-0.5 Art.brine from cucumbers.
- All these ingredients are placed in previously filtered broth, poured out into a clean pan.There also transferred tomato onion mixture from the oven, and cooked solyanka 10-15 minutes with the lid closed.Power burners exhibited slightly above average.
- It then remains only to add olives, favorite seasonings and salt, then give the dish on a warm burner 20-30 minutes.(Light off), and you can serve it to the table.
- However gourmets claim that halophyte "mature" for a day, so the cooked yesterday, it is much more interesting taste.
See also: How to cook hodgepodge in Multivarki?
European mushroom solyanka: recipe with smoked sausage
Not only are typical bag of meat broth: various mushrooms dish turns out not worse, although there are less than nourishing.But the combination of mushrooms and smoked may surprise and home, and guests.
- White mushrooms - 200 g
- cauliflower - 300 g
- carrots - 50 g
- Asparagus - 50 g
- Smoked sausage - 200 g
- bulbs - 1 pc.
- salt and sugar - to taste
- Flour - 1 tbsp.l.
- While in a large saucepan boil water, fresh or frozen cauliflower, broken into florets, carrot shred or crushed semicircles, asparagus - cubes.
- White mushrooms, pre-washed, thrown into boiling water, which is cooked to a new boil, then dumped in a colander.
- The pan filled with fresh water in which the mushrooms will have to cook their readiness.
- At this time chopping vegetables are laid out in a pan with high sides, filled with water so that it barely covered them, add some salt and stew until complete evaporation of the liquid.
- next step to clean frying pan to mix the flour and butter, ignited them for 1-2 min., Combine the sugar, chopped onions and steamed vegetables, and then move into the pan with mushrooms.
- Smoked sausage cut into cubes, fry in a dry frying pan for 3-4 minutes and laid in a hodgepodge.
- with the lid closed for 10-15 minutes.dish required to hold the burner with low power and can be submitted to the table with lemon slices and olives.If desired the broth laid peas black pepper.
- Separately should mention the time of the introduction of the salt in the broth: its amount must be less than usual, as always give a bag of brew time, and during this period it becomes more salty.Therefore, in this situation, insufficient salting recommended: the next day the taste is the same as if it was based on the usual rate of salt.
recipe soups with smoked sausage and chicken
easiest solyanka certainly get chicken broth.However, it is compensated by the addition of calorie smoked products, potatoes, corn, and others. Ingredients, but by itself it is a broth with the participation of the chicken comes out is not too strong.Proposed below is exactly what the name of the recipe serves as its components can be varied to infinity, replacing, removing, and adding your own.And in order to sustain the spirit of Russian cuisine, reach full readiness such solyanka to be smoked pot.
- Chicken wings - 2-3 pcs.
- Smoked sausage - 300 g
- Smoked Chicken Breast - 200 g
- Sauerkraut - 100 g
- large tomatoes - 2 pcs.
- Pickles - 4-5 pcs.
- Brine - 1 tbsp.
- Onions - 1 pc.
- Round Rice - 150 g
- Sugar, salt, spices - to taste
- Butter Flour
- Chicken broth recommended cook twice.First, put in boiling water wings and scald them for 5-10 min., Then put them in a large pot (4-5 liters) of water.Please add half onion and boil 35-40 minutes over medium heat.
- While the broth is ready, on a hot pan fried in butter sifted wheat flour, mixed with a pinch of sugar and the remaining half onion bulbs, pre-chopped.After 2 minutes, there lays sliced tomatoes and languish until completely soft.
- White round grain rice is washed 4-5 times with cold water, add some salt and stands for 2-3 hours. After that it must be ready to put in the chicken broth and boil for 15-20 minutes on low power under the hood.
- then added to the rest of the ingredients: tomatoes stewed with onions, sliced cucumbers, cabbage and diced smoked - sausage and breast.
- Pot-bag is placed in a warm (120 degrees) oven on the middle row, covered with a lid and keep warm for 45 minutes.3-5 min.until cooked it is poured cucumber pickle, olives and condiments are laid.
- How to cook a delicious hodgepodge?
- sauerkraut with sausages: recipes
Serve hodgepodge can be different: the classic Russian dish is always flavored with sour cream and drink rye bread or crackers, a sprig of parsley, onion feathers.Later they began to sour cream mixed with chopped and pressed garlic cloves, which contributed to a slight change in the taste of the finished dish.European traditions demanded to add to the bag of fresh lemon slices, black or white pepper to peas, as well as mixtures thereof.And for a softer flavor dishes, including smoked sausage is necessarily milk.
Whatever recipe soups with smoked you may have used, cooked with the soul of Old Russian dish is sure to get a satisfying and flavorful, and acquire your individual style.Remember that halophyte - a mixture of a variety of products, and do not be afraid to resort to untested combinations!