The history of the origin of this peculiar dish is interesting: once in the villages the peasants arranged for gatherings on great holidays, and everyone had to bring any supplies that he had. People collected food products "in bulk." Thus, everything was going to prepare a common dish and at times they made delicious, rich soups.
Nowadays, solyanka is a very popular dish, both in the home and in the restaurant. Although a real hodgepodge in a restaurant can be tasted not so often, as not always for its preparation is taken quality raw materials. And, of course, before serving, in such establishments the soup is heated all the time, and this certainly can not but affect its taste. However, due to the nature of the recipe and the method of preparation, the hodgepodge is considered a restaurant dish.
There are three types of recipes for preparing saltwort: fish, meat, and mushrooms.
To cook a fish salad requires good pieces of sturgeon fillets. Only thanks to sturgeon you get a real fish salted fish, and not just a delicious fish soup. So, first you need to boil broth with fish "waste", that is, with scraps, cartilage, heads, then the broth is filtered, dressed with vegetables, spices and only then sturgeon fillet is added, which is quickly cooked. You can also add small pieces of red salted fish. For example: pink salmon, salmon, chum salmon. This will make the taste of the saltwort more noble.
A very pleasant taste and aroma produces a mushroom hodgepodge. It is prepared from white, (can and dried) mushrooms. To date, can come and champignons. First boil the mushrooms, then add the vegetables to the same broth. Stew cabbage with finely chopped salted mushrooms, all this is added to the broth and left on the fire for about fifteen minutes. And of course it is desirable to add lemon juice, olives and capers to taste.
A wonderful meat solyanka can be cooked at home. It's not necessary to go to a restaurant. Earlier in meat solyanka was added corned beef, and now sausage products such as ham, carbonate, sausages will approach. It is better not to save on meat products. Do not use smoked or semi-smoked sausage.
To make a real meat solyanka you will need: 70 g of beef, 1 kg of meat delicacies (several kinds will be needed), 150 g of onions, 150 g of carrots, 3 st. spoons of capers, 5st. spoons of tomato paste, 3-4 bay leaves, 200 g of salted (pickled) cucumbers, black pepper, lemon, lots of greens.
Preparation: a piece of beef should be filled with water and cook with a closed lid on a small fire. After an hour and a half you need to get the meat out of the pan. Then cut it into small pieces. Onion finely chop, carrots grate on medium grater, cucumber finely chopped; Meat delicacies cut into cubes or straws and lightly fry. Separately fry carrots and onions, add cucumbers, and fry for 2-3 minutes. After add the tomato paste and simmer the mixture for 5-7 minutes. In the boiling broth add roasted delicacies, beef, cook for as many minutes. Then in the broth add the braised mixture of onions, cucumbers and carrots. Also it is necessary to add capers and 1/2 cup of cucumber pickle and cook for 5-7 minutes. At the very end, add a little bay leaf, pepper, more dill and parsley. Finished solyanka to let it brew under the closed lid for 15-20 minutes. Then the bay leaf from the pan should be removed. Spread hot hodgepodge on plates, and you can also decorate with circles of lemon and olives. Get a naive hodgepodge.