Step-by-step recipe with a photo. Solyanka in Abkhazian: recipe, choice of ingredients Recipe for meat solyanka of Abkhaz cuisine
Abkhazian hodgepodge - very satisfying and insane delicious second dish. Abkhazian hodgepodge is very different from Russian or Ukrainian hodgepodge. It is cooked exclusively with beef and is somewhat reminiscent of Russian goulash. True, it is much sharper and is prepared not only with the addition of pickled cucumbers, but also with the addition of Abkhaz spices. They serve such a hodgepodge on their own, with a lot of greens and with black bread.
Ingredient List
- beef - 700 g
- broth (or water)- 350 ml
- onions - 2 small pieces
- pickled cucumbers - 3 pieces of medium
- tomatoes - 2 large
- vegetable oil - 3 tbsp. spoons
- bay leaf - 2 pcs
- allspice peas- 5 pieces
- dry Bell pepper - 1.5 tsp
- dry adjika - 1.5 tsp
- salt to taste
- garlic - 4-5 cloves
- cilantro - 1/2 bunch
Cooking method
What you need to get started ...
Peel the onion and cut into cubes ...
My meat, we clean it from veins and films, dry it and cut into medium pieces ...
Preheat the pan and fry the onion until lightly golden.
Throw in the meat and fry a little ...
Pour in 150-200 g of broth, set the smallest fire, cover with a lid and simmer for 1 hour.
Add broth as needed.
It took me about 350 cubes today ...
Regarding the tomato: the original recipe contains tomato paste - I don’t want to! I did as usual - I "sanded" a couple of tomatoes with boiling water, spun them with a blender and evaporated them in a frying pan .....
Cucumbers mode in cubes, cilantro and garlic finely chop ...
Pour tomato into the pan, add cucumbers ...
Mix, put peppercorns and lavrushka on top ...
We keep it under the lid for another 15-20 minutes ...
Mix adjika and bell pepper ...
Throw spices and garlic into the pan, stir, let it boil for a couple of minutes.
Salt sea salt"Salute di Mare" ...
Sprinkle with cilantro and let it brew under the lid for at least 20 ...
Stir and serve ...
Bon Appetit!!!
Afterword:
I cooked in a ceramic frying pan (because it's not convenient to put cast iron on the table), although the original recipe means cooking in a cauldron. We just had a little "get-together" with old friends and I really wanted to remember Soviet times, when: here's a frying pan in the middle of the table, here's a bowl of potatoes and here's a bottle of wine ... a cauldron or in a cast-iron pan, the time will be slightly different.
- about the broth: the recipe suggested the use of ordinary water, but I found it not interesting and pre-cooked a small saucepan of beef broth, which I advise you too.
- about tomatoes: the recipe is supposed to use tomato paste diluted in water. Do what you want, but my opinion is better to use tomato juice or do as i did.
- yes, by the way, I forgot to write: before sprinkling with cilantro, it is advisable to "catch" the leaves of lavrushka and peppercorns ... if possible ...
The national dish, the Abkhazian hodgepodge, is a dish that does not even remotely resemble either Russian or Ukrainian hodgepodge !!! If you order from it, then I recommend, do not take anything else. Will not fit!
- Beef. The main condition is that it is fresh 1500 g
- Bulb onions 10 pcs.
- Tomato paste 3 tablespoons
- Adjika 2 tsp But here you have to look at the severity.
- Garlic 1/2 - 1 head
- Vegetable oil 3-4 tablespoons
- Pepper peas 6-7 pcs.
- Bay leaf 2 pcs.
- Ground coriander to taste
- Hops-suneli to taste
- Red hot peppers to taste
- Greens 2 bunches
- Salt to taste
- Pickled cucumbers - 5 pcs.
The taste of this dish depends entirely on the quality of the meat. It must be paired. Shouldn't be too dark. Fresh beef- red, saturated shade, with a smooth shiny surface. Try pressing your finger on the pulp. Fresh meat bounces when pressed and the fossa should level out almost immediately, while the color of the meat remains the same. Well, the last test. We put our palm to a piece of meat. If after touching it remains dry, then the meat is fresh, if the hand is wet, and even more slimy, then the meat is spoiled.
Cut the onions into thinnest half rings and fry in a saucepan (I do this in a cauldron) in oil, for 3-4 minutes, until a caramel shade, over low heat.
High-quality beef with fat, you should get rid of films and rinse thoroughly under running water. cut into oblong pieces five to seven centimeters long.
We lay the meat to the onion. Fry on all sides, stirring thoroughly for 10 minutes.
Fill with water so that the meat is well covered with it and simmer for an hour and a half on the smallest fire. We constantly monitor the water level so that it does not evaporate. Pour in as needed.
Add peppercorns and bay leaves 15 minutes before the end of cooking. We continue to simmer under a tightly closed lid.
Separately fry tomato paste with adjika. Add sugar there.
Five minutes before turning off, fill with tomato paste, ground coriander, hops-suneli, red hot pepper... Salt. We fall asleep greens. Squeeze the garlic.
About pickles. I've never eaten a real Abkhazian hodgepodge with pickled cucumbers. I called local chefs on purpose. I asked about cucumbers. Everyone says that in theory it is possible, but in practice no one cooks like that. If you still do with them, then add pickled cucumbers to the stewpan with meat and onions 30 minutes before cooking.
Nourishing hodgepodge cooked according to Abkhazian recipe, Is a unique dish. If in the European understanding this delicacy is a combination of a large number of smoked meats and meat, then the eastern analogue is somewhat different. It is based on cabbage and other vegetables, to which sausage, seasonings and spices act as a pleasant addition. The appeal of this dish lies in the fact that it cooks quickly enough, but it turns out thick, dense and satisfying.
Cooking time - 40 minutes.Servings Per Container - 3-4Ingredients
- white cabbage - 250 g;
- bacon - 130-150 g;
- turnip onions - 2 pcs.;
- smoked meats or meat - 400 g;
- vegetable oil - 50 ml;
- adjika - 3 tbsp. l .;
- pickles - 3 pcs.;
- sugar, salt, seasonings - optional.
How to cook a hodgepodge in Abkhazian
The Abkhazian hodgepodge is prepared quite simply and very quickly. Beginner cooks will help you in the cooking process step by step recipe with photo.
- For starters, use bacon. It is cut into small pieces, which are laid out in a frying pan preheated with a few drops of vegetable oil. The bacon needs to be fried a little to melt the fat. Usually 4 minutes is sufficient.
- Chopped onion is placed in a pan. It is fried for 3-4 minutes.
- The next step is the preparation of smoked meats.
On a note! You can put boiled pork in a hodgepodge, smoked breast or any boiled meat.
- Then you need to tackle the cabbage. Stir all the ingredients quickly as the onions burn at the bottom of the dish.
- The container is covered with a lid. Put out the mixture for about 20-25 minutes more. To prevent the composition from burning, you can pour in a little water. When the cabbage becomes soft, it is worth adding finely chopped pickles to it. Adjika is also added here. The mixture must be stewed until tender, stirring constantly.
- Before turning off, you need to put a little sugar and salt in the dish. Spices are added.
- That's all! It remains only to serve the dish in the heat of the heat to the table. As you can see, the recipe for a hodgepodge in Abkhaz is quite simple and it will not be difficult to cope with it.
Video recipe for the Abkhazian hodgepodge
Abkhazian hodgepodge is a very satisfying and incredibly tasty second dish. Abkhazian hodgepodge is very different from Russian or Ukrainian hodgepodge. It is cooked exclusively with beef and is somewhat reminiscent of Russian goulash. True, it is much sharper and is prepared not only with the addition of pickled cucumbers, but also with the addition of Abkhaz spices. They serve such a hodgepodge on their own, with a lot of greens and black bread.
Ingredient List
- beef - 700 g
- broth (or water)- 350 ml
- onions - 2 small pieces
- pickled cucumbers - 3 pieces of medium
- tomatoes - 2 large
- vegetable oil- 3 tbsp. spoons
- bay leaf - 2 pcs
- allspice peas- 5 pieces
- dry bell pepper- 1.5 tsp
- dry adjika - 1.5 tsp
- salt to taste
- garlic - 4-5 cloves
- cilantro - 1/2 bunch
Cooking method
What you need to get started ...
Peel the onion and cut into cubes ...
My meat, we clean it from veins and films, dry it and cut into medium pieces ...
Preheat the pan and fry the onion until lightly golden.
Throw in the meat and fry a little ...
Pour in 150-200 g of broth, set the smallest fire, cover with a lid and simmer for 1 hour.
Add broth as needed.
It took me about 350 cubes today ...
Regarding the tomato: the original recipe contains tomato paste - I don’t want to! I did as usual - I "sanded" a couple of tomatoes with boiling water, spun them with a blender and evaporated them in a frying pan .....
Cucumbers mode in cubes, cilantro and garlic finely chop ...
Pour tomato into the pan, add cucumbers ...
Mix, put peppercorns and lavrushka on top ...
We keep it under the lid for another 15-20 minutes ...
Mix adjika and bell pepper ...
Throw spices and garlic into the pan, stir, let it boil for a couple of minutes.
Salt with sea salt "Salute di Mare" ...
Sprinkle with cilantro and let it brew under the lid for at least 20 ...
Stir and serve ...
Bon Appetit!!!
Afterword:
I cooked in a ceramic frying pan (because it's not convenient to put cast iron on the table), although the original recipe means cooking in a cauldron. We just had a little "get-together" with old friends and I really wanted to remember Soviet times, when: here's a frying pan in the middle of the table, here's a bowl of potatoes and here's a bottle of wine ... a cauldron or in a cast-iron pan, the time will be slightly different.
- about the broth: the recipe suggested the use of ordinary water, but I found it not interesting and pre-cooked a small saucepan of beef broth, which I advise you too.
- about tomatoes: the recipe assumes the use of tomato paste diluted in water. Do what you want, but my opinion is it is better to use tomato juice or do as I did.
- yes, by the way, I forgot to write: before sprinkling with cilantro, it is advisable to "catch" the leaves of lavrushka and peppercorns ... if possible ...