Solyanka with rice

Ingredients for making rice hodgepodge

  1. White cabbage 1 head weighing 2 kilograms
  2. Onions 1-2 pieces
  3. Pork (tenderloin) 500 grams
  4. Fresh parsley 1 bunch
  5. Rice 50 grams
  6. Distilled pure water 100 milliliters
  7. Vegetable oil 100 grams
  8. Salt to taste
  9. Ground black pepper to taste
  10. Laurel leaf 2-3 pieces
  11. Tomato paste 2 tablespoons
  • Main Ingredients: Pork, Cabbage, Onion
  • Serving 8 servings
  • World Cuisine


Deep bowl, Paper kitchen towels, Cutting board - 2 pieces, Knife - 2 pieces, Deep plate - 3 pieces, Stove, Kitchen spatula, Deep cauldron with a lid, Tablespoon, Measuring cup (for liquid), Kitchen table, Kitchen towel, Plate

Cooking hodgepodge with rice:

Step 1: prepare the ingredients.

To start with rice. Take the required amount of rice, pour it into a deep bowl and rinse thoroughly under running cold water, preferably at least 6 to 7 times, until the water becomes clear. Then fill the rice grains with water so that it completely covers them, and let the ingredient infuse for 15 to 20 minutes. Now decide on the choice of meat product, in this recipe the dish is prepared from pork, and in particular from pork tenderloin, it is less greasy and after braising it becomes very tender. But if you wish, you can use beef, chicken or turkey fillet. First, rinse the pork tenderloin under cold running water, pat dry with paper kitchen towels, and then lay the meat on a cutting board. Strip the tenderloin from the hymen, excess fat and small bones that could remain on the surface of the meat after cutting. Now armed with a sharp knife, cut the meat into portion pieces with a diameter of up to 2 centimeters and transfer the slices into a deep plate. For this dish, it is advisable to choose solid varieties of white cabbage, they are more juicy. From the head of cabbage, remove the top damaged and contaminated leaves, 3-4 pieces will be enough. Then wash the vegetable under running water along with peeled onions and parsley. Dry the ingredients with paper kitchen towels, place them on a chopping board, and chop. Remove the stalk from the cabbage and chop it with straws up to 1 centimeter thick, in principle, slicing this product is not important, you can cut the cabbage into cubes or layers. Slicing onions also depends on your desire, you can chop it into a cube with a diameter of up to 1 centimeter, half rings with a thickness of up to 7 millimeters or quarters. Just chop the parsley finely. Spread the slices into separate deep plates. Using scissors, open the package with tomato paste and put all the necessary spices and salt on the kitchen table. The ingredients are prepared, it's time to start cooking.

Step 2: stew meat with onions.

Turn the stove level to medium temperature and place a large cauldron on it with the right amount of vegetable oil. Throw slices of pork into the preheated fat and fry them, stirring with a kitchen spatula until golden brown. Mostly it takes approximately 10 minutes, since it is not necessary to bring the meat to full readiness at this stage. When the pork is covered with a uniform golden crust, add chopped onions to the cauldron and fry the ingredients together for another 3 to 4 minutes stirring with a kitchen spatula. During this time, the onion will become transparent and slightly fried.

Step 3: bring the dish to full readiness.

Now add shredded cabbage to the cauldron, and let it let the juice run. Then enter the laurel leaf, pour in pure distilled water, add salt and black pepper to taste. Cover the container with a lid and screw the temperature of the stove to a small level. Allow the cabbage to steam, that's enough 17 - 20 minutes. After the desired time has passed, drain the water from the rice, remove the lid from the cauldron and add rice grains, chopped parsley, clean distilled water and tomato paste to the bowl. Stir the mass with a kitchen spatula, cover the cauldron with a lid and continue to simmer the dish until cooked 25 to 30 minutes. It is impossible to say a more accurate time, since cabbage comes across different, for 25-30 minutes rice boil, the meat will be stewed tender, and the texture of the cabbage should be transparent and soft. It is advisable not to add liquid to the cauldron anymore, but if it so happens that it is very small, you can pour more 50 - 80 milliliters of water, so that the rice is better cooked. Remove the cauldron with ready-made hodgepodge from the stove, helping yourself with a kitchen towel, put it on the kitchen table and let the aromatic food brew. 10 - 15 minutes. After, put in a plate a portion of a delicious dish and enjoy!

Step 4: serve the hodgepodge with rice.

Solyanka with rice served hot, laid on a plate. Immediately before serving, you can sprinkle fragrant dishes with freshly chopped dill, green onions or parsley. In addition to this dish, you can serve sour cream or homemade cream. Tasty, not expensive and very easy, cook with pleasure! Enjoy your meal!

Recipe Tips:

- - Instead of tomato paste, you can use fresh tomatoes mashed through a grater or chopped in a blender.

- - The spices in this recipe can be supplemented with, for example, allspice, red pepper flakes, coriander, turmeric and these are just a few options.

- - Sometimes rice hodgepodge is prepared with vegetables such as sweet salad pepper, garlic, carrots, zucchini or squash.

- - When preparing a hodgepodge, you have the opportunity to improvise and use different types of meat, as well as different types of smoked sausages.

- - Instead of vegetable oil, you can use any other vegetable or animal fats.

- - Do not forget that for cutting meat and vegetables there must be separate cutting boards and knives!