Currently, an old street remained in Moscow with the name of the legendary soup, and in nature there is such a grass. But the origin of dishes do not associate with any one or others. In general, this is a controversial question.
There is a suggestion that the ancestor of Solyanka pickle. But the modern dish is very thick and fat.
Opinion of the people and linguists
Someone believes that the present name of the dish "Selyanka". And it happened from the word "rural". How to prepare a saltwater with sausage in the villages then did not know, but there were cooked similar soups from beef, pork or chicken. But most linguists explain the name because the taste of soup soup, in its composition there are masses and capers. It taste it was a fat thick soup, which was considered the first and second dish. Cooking it was relatively cheap.
Opinion historians
Some historians say that the name "Selyanka" is found in the works of fiction XIX century. And the second name of the soup appeared in the twentieth century.
On the table dish appeared much earlier than in the literature. Already in the XVIII century, the soup prepared the poor. Aristocrats considered too simple dish to put it onto their desk.
Other historians declare that Solyanka has always remained themselves and have no other names. It consisted of salons, from which the name occurred.
Now Solyanka is in demand in restaurants. There know how to cook a saltwater with sausage, mushrooms or fish. There is a choice for every taste. Many foreigners consider it exclusively by the Russian traditional dish.
The most popular meat, mushroom and fish Solyanka
Varieties of Solyanka
In modern cooking, a dish is divided into three types: Fish, mushroom, meat. The first option was mentioned books 18 centuries. Cold fishing fish from pike perch and sturgeon. Now the fish soup has become much more diverse. Sea and ocean fish are added there. In restaurants you can order a dish with a tuna, stavride, mackerel, bullshit, a tomb, a haluck.
Classic fish recipe
Choose fish sturgeon, cut it 3-4 pieces for 1 portion. Pickup fillet Calculate with the calculation of 1-2 pieces for a portion. Put the fish in boiling water. Add a bay leaf there, pepper. Put the garnish into the broth.
Cut the fine onion, soda carrots fry everything in a frying pan. Use creamy oil. Not more than 30 g. Add finely chopped salted cucumbers. Crying boil separately until readiness. Together with tomato mashed potatoes, you need to add at the end of the cooking in a saucepan.
When a dish is ready, put several lemones on a plate, greens, a couple of olives. Pour soup, put a spoonful of fatty sour cream. If you have creepy or capricious guests, then apply it all separately.
During cooking, watch no breaks. Bouillon until the end of cooking should be hot. 
For the recipe you can use fish:
- sudak - 120 g;
- sterlet - 130 g;
- beluga - 130 g;
- heat - 75 g
Mushroom Salunka
Mushroom Saltka is characterized in that it is possible to cook it, expanding the components to their own taste, as in the case of a salt woman with sausage. The main composition of the fungal soup should include mushrooms, cabbage, onions, potatoes, olives, salted cucumbers, tomato paste.
You can add garlic, bay leaf, carnation, coriander, dill, ground black pepper, greenery to the above ingredients.
Features of cooking
The roaster should be prepared on the creamy oil. Potatoes are boiled in a separate potato. Mushrooms need to rinse well, peel with a laurel sheet and spices for at least 20 minutes.
Cabbage and onions are smallly bounce. It is frying everything in the scenery, starting from Luke. Then both ingredients stew about 20 minutes. After that, vegetables are put in broth with mushrooms. Olives and salted cucumbers are sent there, sliced \u200b\u200bwith circles. The tomato paste soup is refilled. If desired, you can add a cucumber brine.
Potatoes are cut before serving the soup on the table and put on the plate. Sour cream for mushroom solickens is served separately.
Meat Solyanka
This soup was especially popular in Soviet canteens. The ingredients were used chicken, beef, fat. But the modern Solonki recipe for the national team is found with boiled or smoked sausage.
It is convenient for this dish that after the holidays there are pieces of sausages, which will not put on the table, and you will not throw out. Why disappear product? From the residues you can weld the Sollyan Soup with sausage.
Prepare 400 g of beef, weld on it broth. Next, select 300 g of meat products of different types, 50 g each. The more you find meat or sausages, the more tastier will be soup. Smoked smoked accommodation. They fill the solankum with a pleasant aroma and add spikes to taste.
Next, cut into small pieces of 2-3 pickle cucumbers, a couple of bulbs, carrots. All fry. Add tomato paste, extinguish on slow fire. Then send to the broth. After 3 minutes, add chopped finely olives into the pan. Optionally, they can be fused together with vegetables. For a more saturated taste in the broth, you can add brines from olives and pickle cucumbers. Salonka The national team with sausage is poured into a plate, where the lemon slice, olives and spoon of sour cream are pre-laid.
What should be the taste of the Solyanka
Thick meat soup is characterized by a characteristic taste and pronounced spicy aroma. The basis of such a dish is always a concentrated broth. Solunka national team with sausage can be distinguished by high fatty, sour salty-acute taste. It should be full of spices: dill, onions, garlic, parsley, pepper.
The order of lad out ingredients may also affect the taste. Therefore, to comply with the accuracy of the Solinsky's recipe with sausage is so important.
The benefits of Solyanka
If we talk about mushroom, meat and fish solanka, it should be noted that such a dish is very useful. There is a lot of vitamin C, which contains cabbage, lemon. Fish, mushrooms and meat are valued for the high protein content. And the greens is full of antioxidants and pectin.
If we talk about the recipe for a saltwater with sausage and about the way it is prepared, then we can say that this dish is more valued for the taste, and not benefit for the body. In this case, it is necessary to pay tribute to a large number of vegetables in the soup, which improves digestion.
Prepare a useful meat salt with high-quality natural sausage. On 4 adult portions will need 500 g of beef or veal, sausages or boiled sausage of top grade, kidney calf, tongue, onion, tomato mashed potatoes, salt cucumbers, capers, olives, butter, greens, bay leaf, pepper.
First boil the broth and strain it. Onions lie finely and pass on the pan. Then add tomato puree to it and a little broth. The bow is agitated not more than 5 minutes. At this time, cut the cucumbers with small cubes.
Sausages and boiled meat cut into thin slices. Send everything into a saucepan with broth. Then add the remaining ingredients. It is boiled together for no more than 10 minutes.
This cask preparation recipe with sausage was obtained randomly. Stranger experiments came out with a beautiful dish to the table. Such a saltwater can be prepared for a holiday or for yourself.
Machinery and features of cooking
For those who are just learning to prepare Solunkan Soup with sausage, several rules have been developed that will help preserve the exquisite taste of the dish.
- Cooking needs to start with onions. It should be washed and dried. Then very finely chop. It is forbidden to leave the purified or chopped bow for a long time. After the batch, the preparation of the vegetable should be immediate.
- Passerovka Tomato Paste or Tomato Puree must pass on weak fire. If you use pieces of tomatoes, they should be pre-cleaned from the peel.
- Adding spices should be 5 minutes before the finish. Not earlier! If you throw them in advance, a pleasant fragrance will disappear, which is so famous for soup.
- The recipe for the Solinsky team with sausage or mushrooms assumes the presence of high-quality cucumbers. This means that their flesh should be dense. A good cucumber has a pleasant crunch. The seeds of cucumbers are removed, the vegetable is cut across.
- Follow the quality of broth. Calculate the number of ingredients so that in the process no longer have to top up, otherwise the refined taste of soup will distort.
How to cook a saltwater with sausage, mushrooms or fish now it is clear to everyone. Consistency of dishes You can determine on your own preferences and taste interests. You can prepare both liquid and thick soyans.
Now after each holiday you do not have to think about how to achieve the remnants of sausages. Experiment with dishes. Try cooking soup exclusively from smoked sausages, root a bit of olives and cucumbers. This will fill your dish uniqueness and individuality.
Enjoy the exquisite taste. Feel a pleasant fragrance, which does not have any other soup. And the most pleasant thing is that you can create any vehicle option yourself.
