Solyanka prefabricated meat in the multivariate: a recipe for cooking a hearty soup

After the holidays, there are often a lot ofmeat cuts. They can be used to make a very tasty soup called salted meats. In a multivariate, this dish is easy to cook. We suggest you read the recipe.

Solyanka meat team: compounding

To make soup you will need anymeat products. To facilitate the task, we offer an approximate list of ingredients. Add or exclude products you can at will and taste. So, the composition:

Pork pulp weighing 300 grams;
beef pulp weighing 300 grams;
chicken meat weighing 300 grams;
smoked chicken ham - 1 piece;
sausages any (milk, cream, etc.) - 1-2 pieces;
smoked sausages - 1-2 pieces;
green olives (preferably without pits) - about 10 pieces;
black olives (preferably without pits) - about 10 pieces;
tomato paste - 2 tablespoons (full table);
water (depending on the volume of the bowl multivarka, 3-4 liters) or meat broth;
salted cucumbers (the gherkins are best suited) or capers - 5-10 pieces;
salt, bay leaf, lemon;
at will (you can not add): potatoes, onions, tomato, Bulgarian pepper - all in 1-2 pieces.

Solyanka prefabricated meat: step by step recipe

1 step

Best if you have boiled meat (allvariety). Perhaps you were preparing some kind of dish and left unused pieces. If not, then it is necessary initially to start preparing raw meat. It must be washed, dried and cut into small cubes (1x1 cm). Then pour into the bowl of vegetable oil and fry the pieces. To simplify and speed up the procedure, you can use the frying pan and perform this stage on it.

Step 2

You can use the second method and boilmeat. You will get a broth for the saltwort and ready-made pieces that you do not need to fry. In this case, after the heat treatment, cool the meat and divide it into small pieces, and strain the broth. All the cooking is best done on a conventional stove. It will take less time.

Step 3

Solyanka combined meat in the multiquark willtasty anyway. After you boiled the meat (or fried), cut the remaining ingredients into pieces. Be sure to remove the bones (for example, from the thigh). Lay the meat products in the bowl of the multivark. Put it out a little more with the meat.

Step 4

In a separate skillet, heat a littlevegetable oil and fry in it finely chopped cucumbers or whole capers. You can lay this product in a bowl without roasting, but in this way a more intense taste and aroma of the saltwort is achieved. Transfer the cucumbers into the bowl to the rest of the ingredients.

Step 5

Boil broth on the stove. While he is boiling, you can cut and put in it one or two potatoes. With them will become more nutritious and nutritious hodgepodge modular meat. In the multivark to the meat lay out two spoons of tomato paste. Stir. Fill everything with meat broth and close the lid. Set the function "Extinguishing" for an hour.

Step 6

15 minutes before the readiness for the hodgepodge addolives (you can take less than indicated in the recipe), put the bay leaf, try the soup for salt. Close the lid again and wait for the signal. Solyanka combined meat in the multivarquet is ready. Throw soup on plates. Slice the lemon slices. Put it in each serving and serve it to the table. The soup is rich, nutritious, incredibly aromatic and tasty. You can use it with sour cream. Particularly good is a hodgepodge after the festive feast. Bon Appetit!