Georgian solyanka

Ingredients for making Georgian hodgepodge

  1. Fresh beef pulp 700 grams
  2. Large onion 2 pieces
  3. Medium sized pickled cucumbers 3 pieces
  4. 4 cloves medium sized garlic
  5. Tomato paste 2 tablespoons
  6. Salt to taste
  7. Ground black pepper to taste
  8. Refined vegetable oil for frying
  9. Spice "hops-suneli" to taste
  10. Ground coriander to taste
  11. Dried ground basil to taste
  12. Zira to taste
  13. Ground paprika to taste
  14. Ground red pepper on the tip of a knife
  15. Dried ground dill to taste
  16. Bay leaf to taste
  17. Fresh parsley to taste
  18. Fresh cilantro to taste
  • Main Ingredients: Beef, Onion, Cucumber, Tomato
  • Serving 5 servings
  • World Cuisine


Cutting board, kitchen knife, middle pan with a lid, stove, skimmer, plate - 3 pieces, a frying pan, a wooden spatula, a saucer, a lid for a pan, a serving dish, a tablespoon, a small bowl, a measuring glass

Georgian hodgepodge cooking:

Step 1: prepare the beef.

We thoroughly wash the beef under running warm water to remove any fragments from the bones. Then we put the meat on a cutting board and, using a knife, we clear of veins, films and fat. Now cut the component into medium pieces approximately 2 by 5 centimeters and immediately transfer to a small bowl. Let them lie aside for a few minutes.

In parallel with this, we pour ordinary cold water into the middle pan so that it half-fills the container. Immediately put it on a big fire and slightly cover it with a lid. When the liquid boils, we fasten the burner, and gently spread the pieces of beef in the pan. Attention: After a few minutes, foam will begin to appear on the surface of the hot water. Be sure to remove it with a slotted spoon and throw it into the sink. After that, we fasten the burner, cover the container with a lid and cook the meat until tender for 1 hour. In the meantime, we’ll deal with other ingredients.

Step 2: prepare the onions.

Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. Next, lay out the component on a cutting board and divide lengthwise into two halves. We cut each part of the onion thinly into half rings, and then move it into a free plate.

Step 3: prepare pickled cucumbers.

We lay out pickles on a cutting board and, using a knife, remove their edges. Then finely chop the vegetables into cubes or quarters and transfer to a clean plate. Attention: try to do this so as not to spill the juice, as we still need it.

Step 4: prepare the garlic.

We put the garlic on a chopping board and with the help of a knife edge we press lightly. Then with clean hands we clean the cloves from the husk and rinse under running water.
Now we return the components back to a flat surface and finely chop the improvised inventory. Pour the crushed garlic in a free saucer.

Step 5: prepare the parsley with cilantro.

Thoroughly rinse the parsley with cilantro under running warm water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and immediately pour it into a free plate.

Step 6: prepare the Georgian hodgepodge.

Pour a small amount of vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, pour half the onion rings here. From time to time, stirring with a wooden spatula, fry the component until a soft golden color.
Immediately after this, pour the tomato paste into the pan. Having mixed everything well with improvised inventory, we continue to fry the components for a couple of minutes. At this stage of cooking, the burner can be slightly screwed.
Next, spread the chopped pickles here and mix everything thoroughly again. The last ingredients should let the juice go.

By this time, we should have cooked meat. Therefore, we get it with a slotted spoon or a tablespoon and put it in a pan. Add here 250-300 milliliters beef broth using a measuring cup. In fact, liquids can be poured in both larger and smaller quantities. It all depends on your preference. For example, I love that hodgepodge is obtained in a large amount of gravy, which can then be seasoned with pasta or buckwheat. And there at your discretion. Immediately after that we add finely chopped garlic to the bowl, salt to taste, as well as “sun hop”, ground black and red pepper, ground coriander, basil, zira, ground paprika, dried ground dill and a couple of bay leaves. Now we mix everything thoroughly with a wooden spatula, cover the pan with a lid and cook the dish over low heat for 20 minutes. During this time, the excess broth should evaporate, and the meat should absorb the juice of vegetables and spices.

A few minutes before the end of the preparation of the hodgepodge, add finely chopped greens to the container. Let the dish soak in the freshness and aroma of summer. At the end, turn off the burner, and set the pan aside.

Step 7: serve the hodgepodge in Georgian.

When the hodgepodge is ready, using a tablespoon, transfer it from the pan to a special deep plate and serve it to the dining table. This delicious and delicious dish is ideal for pasta, buckwheat and rice porridge, mashed potatoes and many other foods to your taste. My husband, for example, loves hodgepodge to eat simply with bread, and I scold him for this, because I do not have time to cook, how to go back to the stove again. In general, help yourself!
And enjoy your meal!

Recipe Tips:

- before serving, you can sprinkle the dish with finely chopped parsley, and preferably cilantro;

- optional pickled cucumbers can be grated on a coarse grater. In this option, do it directly above a clean plate so that the juice does not begin to pour onto the countertop;

- spices that are indicated in the recipe can be added to the dish, if desired, in more or less. I usually take one pinch of each seasoning except ground hot pepper;

- It will be best if you use homemade tomato paste. Believe me, the taste will immediately become better, and the hodgepodge is more aromatic.