Solyanka in the multivariate

Solyanka, cooked according to this recipe, has an amazing aroma, which you can not pass. Solyanka in a multivariate is prepared easier and faster than in a saucepan.

Solyanka in the multivariate
Solyanka in the multivariate
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120 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the
Suitable for: 


  • 350 grams of pork or beef
  • 150 grams of smoked sausage
  • 150 grams of ham
  • 1 large potato
  • 2-3 salted cucumber
  • 100 g of olives or olives
  • 1 onion
  • 1 small lemon
  • 1 tbsp. tomato paste
  • 3-4 peas of black pepper
  • a few sprigs of dill
  • 1 bay leaves
  • salt, pepper to taste

Author: /

Recipe for cooking at home

  1. Pour about 3 liters of water into the multivark and set the soup mode. In boiling water, lower pork or beef, after washing it under cold water. Cook pork until ready for about 2 hours, beef – up to 1.5 hours. Half an hour before the meat is ready, add a little broth and add a little peppercorns with a laurel.
  2. Cook the boiled meat from the boiling broth and leave to cool, broth through a sieve in a saucepan and cover with a lid. Peel onion and cut into small pieces, ham and smoked sausage cut into small cubes or straws. Boiled meat cut into small pieces or disassemble your hands on fibers.
  3. Pour into the cup of the multivark 3-4 tbsp. vegetable oil and set the Baking mode for half an hour. Add the onion, sausage and ham to the heated oil, fry for 10 minutes, stirring occasionally. Peel the potatoes and cut them into small cubes, add them to the multivarquet, pour in a couple of spoonfuls of broth and cook for another 7-8 minutes.
  4. Add salted cucumbers, tomato paste to the multiquark and mix, cook until the end of the regimen . Pour broth into a bowl of multivarks and bring to a boil in Soup mode. Prepare a hodgepodge in the multivark until ready in the same mode (about half an hour). Close to the end salt and pepper the dish to taste.
  5. Cut olives / olives into thin rings, wash lemon and cut into thin semicircles. Dill rinse and chop. Add the olives with olives and dill to the ready-made hodgepodge with olives and dill. A hodgepodge of mixed meat and meat will taste better if allowed to stand in the multivariate under the lid for about 15 minutes after cooking.
  6. Pour out the hodgepodge from the multivarka on plates, decorate with sour cream, a slice of lemon and serve to the table. Bon appetit!
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