The composition of halophytes. Best recipes, especially cooking

Stew called delicious and aromatic soup cooked on the basis of the various meats. This is an incredibly hearty dish refers to the Russian national cuisine. It's pretty generic, so it can be safely fed as first and second. After reading today's post, you will learn what is included in soups and how to cook it.

Main features

It Should be noted that this dish has a unique taste. It seems salty, spicy and sour at the same time. It is cooked on a sturdy mushroom, fish or meat broth.

The soups are always included capers, and black olives. They give a thick hearty soup pleasant fragrance. Depending on the main component to distinguish the fish, mushroom and meat soup. At last add the bacon, frankfurters, wieners, smoked meats, beef, pork or poultry.

In a thick spicy soup definitely put onion, hot spices, parsley and dill. As for the garlic, carrots, cabbage and potatoes, then use them at will.

Nuances

The outset that no need to save on foods intended for cooking this dish. The richer the composition of the soup, the better and richer will be its taste. It is important that all the ingredients blend together, complementing each other.

The Main secret of the soup is that initially all the components are prepared separately and then grouped together. Cook this soup with a good broth made with observance of all major rules.

To enhance the taste of the finished dish, it adds not only crisp pickles, but pre-boiled brine. Part of that nourishing soup there are capers and olives pitted. These ingredients can not be subjected to prolonged heat treatment. So they send in the pan a couple of minutes before turning off the fire. So the bag became more full-bodied flavor, she poured a little of the marinade from the olives or capers.

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Traditional option

Dish cooked in this recipe, you'll be incredibly rich flavor and aroma. It should be noted that the structure of the soups classic potato not included. The main components in this case are different types of meat. Before you stand at the stove, check the contents of his own refrigerator in the presence of all necessary products. In your possession should be:

• A Pound of smoked meat.
• Four hundred fifty grams of beef on the bone.
• Four crispy pickle.
• One carrot and the onion.
• Full tablespoon of tomato paste.
• A Couple of Bay leaves.
• Two cloves of garlic.

As an additional component in the composition of the brine injected meat team black olives, pitted, dried herbs, sunflower oil, spices and salt.

Process Description

Pre-washed beef on the bone is placed in a pot filled with cold water, go to the stove and bring to a boil. After this fluid is removed the foam, lower the fire and cook for one and a half hours. About thirty minutes before removing from the stove in the broth add ground paprika, salt, black pepper and Bay leaf.

The frying pan abundantly greased with vegetable oil quality, send cleaned and chopped onion. After he will acquire a light Golden brown, put the grated carrots and tomato paste. Everything is stirred well, cover and stew for five minutes.

After that, you can start preparing pickles and meat ingredients. Cut them about the same not too long strips and put aside. Time boil strain the broth through a sieve, put it in steamed veggies and again sent to the oven. Once it is boiling, in a pan spread the chopped cucumbers and smoked. A quarter of an hour hodgepodge remove from the fire and served to the table. In each bowl add black olives, pitted, lemon, greens and sour cream.

Option with sausage

Note that this recipe can be relatively quick to prepare a delicious and filling dinner for the whole family. The composition of the soup with sausage is a little different from the classic version, so before starting the process to make sure that there are at hand all the products required. This time in your home must be:

• Four hundred grams of sausage.
• Six potatoes.
• Large bulb onion.
• A tablespoon of tomato sauce.
• Half of lemon.
• Two crispy pickle.

To enhance the taste of the finished dish, the above list it is advisable to Supplement with sour cream, greens, vegetable oil, olives, salt and spices. As for sausages, for these purposes can be purchased and smoked, and boiled varieties.

Sequence of actions

To Understand which products are part of a hodgepodge, you need to understand what to do with them. First of all, you should do the potatoes. He washed, peeled, cut into medium cubes and boil it.

In a frying pan greased with sunflower oil, spread the pre -chopped onion and fry it. After a couple of minutes there add sliced square sausage and tomato paste. Received sent sauté in a pan with cooking potatoes and continue to cook on low heat. Later part of the soup (Solyanka) complement sliced cucumbers and olives.

For a couple of minutes to completion of cooking, there also add lemon slices and remove the pan from the heat. The finished dish is poured on plates, decorate with chopped herbs and fill with sour cream. Optionally add ground pepper and garlic.

Fish Solyanka: the composition of the products

To feed his family with this fragrant and healthy dish, you have to go to the store for groceries. This time your kitchen should have:

• Six ounces of seafood.
• One Pound fish platter.
• Four pickled cucumbers.
• Two Hundred grams of smoked fish.
• Three Hundred grams of fish fillets.
• Medium carrots
• Three tablespoons of tomato paste.
• One Hundred grams of pickled mushrooms.

Additionally, the structure of the soups introduced a few small onions, olives, salt, vegetable oil, herbs and spices. To enhance the taste of the finished dish, it adds various fish and various seafood. From this hodgepodge will benefit. As a result, she will become more rich and flavorful.

To prepare festive option is to not use white and red fish. Her presence will make the stew rich and delicious.

The Technology of preparation

First, you need to deal with the broth. For its preparation in a saucepan filled with filtered water, put peeled carrots, fish, salt, Bay leaf and peppercorns. All this is cooked on slow fire within an hour. To the broth was more transparent, just before turning off the fire in a saucepan put a slice of lemon. A few minutes later she removed from the dishes and throw it in a bucket.

In a frying pan greased with sunflower oil, sending the chopped onion and fry it until transparent. Then there is added tomato paste and stew for about five minutes.

Ready broth is filtered through a sieve, and put it in it sauté the onion and again put on the stove. After boiling, the liquid in the pan put chopped cucumbers and mushrooms, and boiled for a quarter of an hour. After this time the broth is added with pieces of fish fillet. When it is almost ready, in a future hodgepodge injected chopped smoked and boiled seafood (shrimp, crab and squid). All this is seasoned with spices, cover and remove from heat.

After About twenty minutes the present hodgepodge poured on plates, fill with sour cream, decorated with lemon slices, sprinkle with chopped herbs and served to the table.