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Mixed Meat Solyanka in a Multicooker
Instructions
First prepare the kidneys. Soak them in cold water for one hour, then properly boil them. Cut the kidneys lengthwise and remove the ureters. Place in a pot, cover with cold water, bring to a boil, cook for a minute or two, then drain the water. Pour clean water into the pot and place it back on the stove. Rinse the kidneys under running water and return them to the pot. Bring to a boil and cook for about twenty minutes. Drain the water, rinse the kidneys, and leave them to cool in a bowl.
Prepare the pork and veal. Use any ratio that suits your taste — more pork for richness, more beef for cleaner flavor. The combined meats add complexity to the broth.
Also prepare the hot dogs and smoked sausage, removing all packaging including casings if necessary. Quality smoked products elevate the entire dish, so choose carefully.
Add the onion and pickled cucumbers to the prep area. The quantity of products depends on their size and your preference for tartness. More cucumbers mean a tangier soup.
Cut the boiled kidneys into small pieces. Uniform size means uniform cooking and a tidy appearance in the finished bowl.
Cut the meat approximately three by three centimeters. Larger meat cubes hold their shape during the long pressure cook and make the soup feel more substantial.
Chop the hot dogs and smoked sausage approximately the same size as the kidneys. Matching sizes give the soup visual coherence and ensure each spoonful contains a similar mix.
Cut the cucumbers into thin strips. Strips integrate with the broth more elegantly than chunks and release their salt-tang gradually rather than in concentrated bites.
Dice the onion into medium-sized cubes. Fine-diced onion melts away during the long cook; medium dice keeps a pleasant texture in the finished bowl.
Spices must be added to the mixed soup. Use them according to the recipe or your taste preference. Common additions include bay leaf, allspice, black pepper, and dried garlic.
Cook the mixed soup in a multicooker-pressure cooker. Set the multicooker to the frying mode; first add the meat to the bowl and let it brown, then add the hot dogs and sausage, and lastly the kidneys. The browning develops depth before the soup ever hits liquid.
Once the meat products are browned, add the onion, then the tomato paste. Fry the paste for two or three minutes and add half a glass of water to combine the ingredients. Frying the tomato paste briefly removes its raw acidic edge and concentrates its sweetness.
Add the prepared cucumbers and two liters of warm water. Add a bay leaf, allspice, salt, and sugar if necessary. Optionally, add a glass of cucumber brine for extra tang — that is a matter of taste. Cook the soup with the lid closed, setting the mode for forty to fifty minutes.
After the beep, do not open the lid of the multicooker; let the pressure equalize for another ten minutes. The mixed meat solyanka in the multicooker is ready. Serve in portion bowls. Be sure to add sour cream, olives, parsley, and a slice of lemon to each bowl — these traditional finishes are non-negotiable for proper solyanka. Following this recipe, the soup turns out hearty and incredibly fragrant thanks to the spices and smoked meats.
Tips
- 1
Mix at least three different meats for proper solyanka. The whole point of "mixed" solyanka is the complex layering of flavors from different meat sources. Just one or two meats produces ordinary soup, not solyanka. Beef + pork + smoked sausage is the minimum; ham, salami, hot dogs, and kidneys all add their own dimensions. Each cook builds their own signature combination over time.
- 2
Use real Russian-style sour-pickled cucumbers (lacto-fermented), not vinegar pickles. The natural acidity of fermented cucumbers brings the right balance of salt, tang, and dill that defines proper solyanka. Vinegar pickles taste sharp and metallic in this context. The same cucumber type makes a great classic pickle soup, the cousin dish to solyanka.
- 3
Add the brine in stages and taste as you go. Different brands and homemade jars of pickled cucumber brine vary widely in salt and sourness. Start with a half cup, taste, and only add more if the soup needs sharper acid. Over-salted solyanka cannot be rescued; under-salted can always be fixed at the table with extra brine or salt.
- 4
Garnish each bowl at the table with sour cream, fresh dill or parsley, sliced black olives, and a wedge of lemon. The traditional garnish set is essential — each element brightens, balances, or enriches the deep meaty broth. Serve with thick slices of dark homemade bread for a complete restaurant-quality presentation at home.
FAQ
Can I make solyanka without offal? +
Yes. Many home cooks skip the kidneys entirely — the soup remains delicious without them. Compensate by adding more smoked meat: another 100g of smoked sausage, ham, or smoked chicken. The kidneys add a distinctive Russian rustic note that some love and others find off-putting. The dish stays authentic without them; just be sure to keep the variety of meats high.
Why is my solyanka too acidic? +
Either too much brine or too acidic pickles. To rescue an over-tart batch, add a peeled raw potato and simmer 10 minutes — the starch absorbs some of the acid. A pinch of sugar also balances. Next time, add brine gradually, tasting between additions. Solyanka should be tangy and bright, not eye-puckering. The balance with the rich meat broth is the key indicator.
Can I make this without a multicooker? +
Absolutely. The traditional stovetop version simmers meat and broth for 90-120 minutes in a heavy pot. The multicooker shortcut compresses time through pressure but the flavor results are nearly identical. On the stove, brown meat in a Dutch oven, add liquid and other ingredients, simmer covered on low. Total time on stovetop runs about 2 hours; multicooker delivers in roughly half that time.
How long does solyanka keep? +
Solyanka actually improves on day two and even day three as flavors deepen. Stored covered in the fridge, it keeps for 4-5 days. The high acidity from the cucumbers and brine acts as a natural preservative. Reheat gently on the stove. Solyanka also freezes well for up to 3 months in portion-sized containers. Thaw overnight in the fridge before reheating. Add fresh garnishes (sour cream, lemon, herbs) at serving time, never freezing them with the soup.
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