Solyanka recipe. Calorie, chemical composition and nutritional value.

The history of the emergence of hodgepodge goes back to the distant Russian times of the 15th century. This spicy, fatty soup with a rich taste was served as an appetizer with strong alcoholic drinks. At that time, such soup had a second name: “hangover”. This dish was considered the food of common people. The nobles considered this dish not worthy of their table.

In modern cooking, solyanka is a favorite dish of most people. This thick soup, cooked in rich fish, meat or mushroom broth with the addition of various spices, has many cooking methods. Regardless of the type of solyanka, its taste is characterized by a pronounced pungent, spicy and sour-salty taste.

Borsch

Solyanka Soup Ingredients

Nutritional value and chemical composition of “Solyanka soup”.

The energy value of Solyanka soup is 63.7 kcal.

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** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Bouillon

Composition of nutrients, BJU

Solyanka meat

Soup

Miscellaneous

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Recipe Solyanka with pork. Calorie, chemical composition and nutritional value.

Solyanka with pork is rich in vitamins and minerals such as: vitamin B1 - 40.3%, vitamin B6 - 12.3%, vitamin B12 - 19%, vitamin C - 13.6%, vitamin K - 36%, potassium - 13 .6%, silicon - 101.2%, phosphorus - 16.4%, chlorine - 25.6%, cobalt - 60.6%, molybdenum - 19.2%, chromium - 19.4%, zinc - 11, 2%

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B6 is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin C is involved in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine is necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes and is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

Solyanka

Calorie content of hodgepodge

The energy value of this original soup places it in the category of high-calorie food. The average calorie content per 100 ml of finished soup is 76 kcal. Of all the types of this soup, the classic mushroom solyanka (35 kcal) and of the low-fat types of fish, fish (25 kcal) have the lowest calorie content.

The nutritional value of hodgepodge is determined by the main components from which it is prepared. On average, the main nutrients are as follows:

• Proteins - 6.1 g.
• Fats - 8.4 g.
• Carbohydrates - 5.2 g.

Soup

Unusual solyanka with amazing taste

Traditionally, pickled cucumbers are an obligatory component in solyanka. However, not everyone likes its taste. Replace cucumbers with pickled mushrooms, and the hodgepodge will sparkle with bright flavor notes. And so that the dish does not bring us a lot of calories, we will cook it using chicken meat.

Ingredients:

• chicken leg - one piece;
• onion - two heads;
• carrot - one root vegetable;
• tomatoes - five pieces;
• pickled mushrooms – 0.1 kg;
• ketchup - two tables. spoons;
• olives - ten pieces;
• half a lemon;
• parsley;
• purified vegetable oil - two tablespoons. spoons;
• salt;
• olive brine.

Preparation:

1. We will prepare all the products we need. We clean and wash the onions and carrots. We also rinse the tomatoes and chicken legs under running water.

2. Place the leg into the pan. Fill it with purified water.

3. Let's wait for the liquid to boil. Be sure to remove any foam that appears using a slotted spoon.
4. Then add salt to the water and add washed sprigs of dill and parsley to the ham.
5. In the meantime, let's prepare the vegetables we need. You need to remove the skin from the tomatoes. To do this, pour boiling water over them and leave for five minutes.

6. Then hold the tomatoes under running cold water. Then we make cross cuts on the top of the fruit. Now let's free them from the skin with ease.

7. Chop the onion into small cubes.
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8. We chop the carrots using a special vegetable peeler. If you don’t have one, grate the vegetable using a regular grater (but not finely).

9. By this time our leg should have been cooked.

10. Let's take it out. Strain the broth so that it is clear and beautiful. To do this, place a piece of gauze on a sieve or colander.
11. When the meat has cooled a little, separate the pulp from the bones and tear it into fibers.

12. In a frying pan, heat the refined vegetable oil. Place the onion in it and fry for a couple of minutes.

13. Add carrots to the onion. While stirring, sauté for two minutes.

14. Cut the mushrooms into small pieces.
15. Place them in a frying pan with the vegetables.

16. Cut the tomatoes into small cubes.

17. Add tomato pieces to the pan.

18. For a couple of minutes, stirring, fry the mushrooms with assorted vegetables. Then add ketchup.

19. Stir well and simmer everything until the tomatoes become soft.
20. Bring the broth to a boil.
21. Place vegetables and mushrooms in it.

22. Cook the hodgepodge on a low burner for fifteen minutes. The main thing is that the vegetables do not overcook and become mushy.
23. Then add one or two tablespoons to the soup. spoons of olive marinade.
24. Add meat pulp.

25. We wait for the hodgepodge to boil and boil it for just a minute.
26. Turn off the burner. Our hodgepodge is ready.

27. This treat must be served correctly: pour the hodgepodge into portioned plates and add 2-3 olives and two lemon slices. The final touch is chopped greens.

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