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Assorted meat solyanka with mushrooms is a great option for a hearty dinner for real meat-eaters.

You can cook it both as a first and second course, use it as an addition to a side dish or as a cold appetizer.

The rich meaty taste is in perfect harmony with mushrooms and tomatoes. And in combination with canned olives and capers, the dish acquires a slightly sour taste.

Solyanka soup is good to serve with sour cream and a slice of lemon for piquancy. As a rule, the finished product has slightly pungent notes and a bright aftertaste of rich meat broth.

Mixed hodgepodge with mushrooms, beef and hunting sausages

The classic version of cooking as a filling soup has an amazing and bright taste, which is achieved using a variety of meat mix and fresh mushrooms.

To prepare a prefabricated meat hodgepodge using fresh mushrooms according to the recipe, you will need:

• 3 liters of drinking water;
• 500 g of beef pulp;
• 200 g of hunting sausages;
• 200 g cervelat;
• 300 g of champignons;
• 4 pieces of potatoes;
• 1 piece of onion;
• 50 g canned capers;
• 8 pickled olives;
• 250 ml of Krasnodar sauce (or just tomato);
• 4 sprigs of dill;
• 5 sprigs of green basil;
• 50 ml of sunflower oil;
• 5-6 lemon slices;
• 4-5 pieces of black peppercorns;
• 4 bay leaves;
• 60 g table salt;
• ground hot pepper - to taste.

Rinse raw meat, fill with drinking water, put on fire. After boiling, carefully remove the foam, then add 30 g of salt, laurel leaves and peppercorns. Simmer for at least 1 hour at a low boil, covering 2/3 of the pan with a lid. Remove the meat from the finished broth and put to cool. Peel the potatoes and cut into a block, pour into the boiling broth.

Chop the peeled onions, mushrooms and cervelat into strips, sauté in butter for 15-17 minutes and send to the potatoes. Cook for 20 minutes, then add the hunting sausages cut into thin rings, the remaining salt, ground pepper and pour in the sauce. Cook for 8-9 minutes, add olives, capers, finely chopped greens and lemon. Boil for no more than 7 minutes.

Mixed meat hodgepodge with dry mushrooms

A good option would be to prepare a prefabricated meat hodgepodge with dry mushrooms, because they have a special pronounced mushroom aroma and rich taste.

For cooking, you need the following ingredients:

• 2 liters of pork or duck broth;
• 350 g of boiled pork or duck (from broth);
• 250 g ham;
• 250 g milk sausages;
• 300 g dry mushrooms;
• 1 piece of white onion;
• 1 piece of bell pepper;
• 250 ml tomato juice with pulp;
• 50 ml of sunflower oil;
• 4 sprigs of dill;
• 4 sprigs of parsley;
• 3 sprigs of green basil;
• 40 g salt;
• 3 g ground black pepper;
• 40 g of rice, boiled until half cooked;
• 40 g olives.

First, you need to soak the mushrooms for 2 hours, then pour in drinking water and cook for 30-40 minutes. Cut the boiled meat, ham and sausages (without skin) into small cubes. Chop onion, boiled and dried mushrooms, pepper into cubes and fry in oil until light golden brown. In the same pan, sauté the ham and sausages for 10 minutes. Add the sautéed ingredients, rice, boiled meat, salt and pepper to the boiling broth. Cook for 20 minutes, and then pour in the tomato juice, add olives and herbs. Boil for at least 10 minutes.

Assorted solyanka with mushrooms, chicken and boiled sausage

The recipe for a delicious meat hodgepodge with pickles and fresh mushrooms will appeal to all households and the hostess herself, because it is prepared very simply and quickly.

This requires the following ingredients:

• 1.5 liters of chicken broth;
• 300 g of boiled chicken meat (from broth);
• 200 g smoked chicken fillet;
• 200 g doctor's boiled sausage;
• 4 pickled cucumbers;
• 200 g fresh champignons;
• 1 onion;
• 1 carrot;
• 40 g tomato paste;
• 50 g pickled olives;
• 60 ml of vegetable oil;
• 40 g table salt;
• 4-5 g of ground black pepper;
• 4 sprigs of dill;
• 4 sprigs of parsley;
• 4 sprigs of green onions;
• 20 g grated celery root;
• 3 potatoes.

Peel the champignons, onions and carrots and chop into thin strips, sauté in oil until golden brown. In the boiling broth, put the potatoes cut into a block and sautéed, cook for 20 minutes over low heat, skimming off the foam if necessary. Grind the boiled and smoked chicken together with the sausage into cubes and lightly brown in the same pan where the vegetables were fried, and then send to cook. Peel the cucumbers from the peel and seeds, cut into strips and add to the broth after the potatoes are fully cooked along with tomato paste and celery root. Stir and skim, cook for 10 minutes. Add herbs, salt, pepper and olives, cook for another 5-7 minutes.

Mixed hodgepodge with mushrooms and chicken sausage

For lovers of the aroma of smoked meats in the dish, a recipe for a delicious prefabricated hodgepodge with pickled oyster mushrooms and sausage smoked "on the wood" is suitable.

For cooking you will need:

• 1.5 liters of chicken broth;
• 200 g of boiled chicken fillet;
• 300 g smoked chicken sausage;
• 2-3 creamy sausages;
• 200 g of pickled oyster mushrooms;
• 1 onion;
• 4-5 potatoes;
• 50 ml of vegetable oil;
• 4 sprigs of parsley;
• 5 sprigs of dill;
• 1 piece of sweet pepper;
• 40 g olives;
• 40 g salt;
• 3 g ground black pepper;
• 200 ml tomato juice.

Peel the potatoes, cut into cubes and cook in a boiling broth. Chop onions, bell peppers and butter sausages into strips and fry in oil until light golden brown, and then put to cook with potatoes. Cut the fillet and sausage into cubes and send to the boiling soup. Remove the oyster mushrooms and olives from the brine and let all the liquid drain well. Add to broth along with fruit drink, salt, pepper and herbs. Boil for another 15-17 minutes.

Mixed hodgepodge with mushrooms, pork and ham

If you want to cook a tasty and satisfying second dish, the recipe for a prefabricated meat hodgepodge with mushrooms, presented with detailed photos of each stage, is perfect.

Required Ingredients:

• 400 g of pork pulp;
• 200 g ham;
• 200 g of hunting sausages;
• 300 g of champignons;
• 1 onion;
• 1 sweet pepper;
• 4 sprigs of dill;
• 5 sprigs of green basil;
• 100 ml of vegetable oil;
• 3 pickled cucumbers;
• 20 g tomato paste;
• 30 g salt;
• 3 g ground black pepper;
• 4-5 pieces of chicken eggs.

Pour oil into a preheated skillet and add the diced pork. Fry until tender, sprinkling with water if necessary so as not to dry out.

At the end of frying, add diced sausages and ham.

Saute for 10 minutes, and then put the diced onions, peppers and mushroom slices into the pan. Simmer for 15-20 minutes under a closed lid.

At the end of cooking, season with salt, pepper and add the tomato paste, stirring gently with a spatula.

Fry for another 10 minutes, and then sprinkle with herbs and canned cucumber strips.

After stirring, cover and remove from heat.

Fry the fried eggs in a separate skillet. Serve the hodgepodge with the fried egg on top.