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History

Since the solyanka is a dish, cookingwhich involves the use of a lot of meat and vegetable ingredients, the expression "national hodgepodge" in Russian even plays the role of idioms, which means "a mixture of what is horrible." The dish has been known since the 15th century, when in cookbooks it was listed as a fish hodgepodge. Later, other varieties of saltwort, including meat, began to appear. After the tomatoes began to spread in Russia, the recipe for cooking the saltwort changed radically - either fresh tomatoes or tomato paste were added to it. Initially, the hodgepodge was a fatty spicy soup, usually served under vodka. This dish was also called a "hangover", as it very successfully fought with a hangover syndrome. In the 18th century, the hodgepodge acquired the reputation of a peasant dish and since then no aristocrats have been served on the tables. Probably, this explains the appearance of another name for this dish - "peasant".

Than good hodgepodge

Later, the attitude towards the solianka changed, thatis explained not only by its excellent taste, but also by its beneficial properties, which are due to the rich composition of useful micronutrients and all kinds of vitamins contained in its ingredients. This dish is especially rich in vitamin C, calcium and proteins. It also contains pectins that promote the removal of toxins and improve digestion, and antioxidants that effectively protect the cells of the human body and strengthen the immune system. Solyanki are represented by three varieties: meat solyanka, fish saltwort (with a different set of all kinds of poultry, fish and meat) and simple (mushroom). The first two varieties are prepared on a rich meat and fish broth, the third - on vegetable or mushroom broth. All these broths are bred with cucumber pickle. Salsola-second dishes do not contain liquids and are baked in frying pans, while saltcup-soups, similar to them, are called liquid solyanka. And yet liquid saltworts, unlike the traditional first courses, contain quite a bit of broth (one-third less than other soups), and this broth is concentrated and has a rather sharp and piquant taste. Dense and liquid parts of the saltwort are prepared separately and are combined for 5-15 minutes before serving, not so much for cooking as for the purpose of improving flavor and warming.