Salt (originally a village [1] ) is a dish of Russian cuisine , soup on steep meat, fish or mushroom broth with spicy spices.
| Solyanka | |
|---|---|
 | |
| Included in the national cuisine | |
| Russian kitchen | |
| Place of origin | Russia |
| Components | |
| Main | Salted cucumbers , root vegetables , tomatoes |
| Possible | Greens , meat , fish , tomatoes, smoked products |
| Similar dishes | |
| Rassolnik , Kalja , Kapustnitsa | |
Content
Title
There is no consensus about the correctness of the name of the peasant relative to the soup. Russian linguist and writer L. I. Skvortsov writes about the tradition of the name of a peasant and the vagueness of the etymology of the word “hodgepodge” [2] [3] ; The villager claims that the name of the hodgepodge was recorded in the Domostroi of 1547, while the term of the village took root only in the 19th century [4] and at the beginning of the 20th century, the term hodgepodge was again replaced by the term [2] [1] .
In Russian cuisine there is also another dish called solyanka , which is made from stewed cabbage with meat, fish, pickles or mushrooms [5] [1] .
If you are offered a “poultry” (meat or fish) in a restaurant or in the dining room, then you should know that this is a warped word “celian” (from the word “ village ”, that is, rural food). Historically, this is the case: the name was invented by the serf cooks or their masters, it meant: “food of the villager”, “villager’s stew”. However, for more than a hundred years now, the word “villager” has disappeared from our language. And the language, taking advantage of the fact that such soups are usually prepared fairly salty , began to turn their old name into a new “hodgepodge”. It seems to me that you should not call it a “crooked” word; it's just replacing one word with another.
- B.N. Timofeev “Are we talking correctly?”
Types
The basis of solyanka is sour-salty-spicy due to the addition of such components as salted cucumbers , olives , capers , lemon , kvass , salted or pickled mushrooms [6] . Solyanka combines components and soup ( cabbage , sour cream ), and pickle (pickles, cucumber pickle) [6]
Solyanka are of three types: meat, fish and mushroom [6] . In the meat of the hodgepodge is roasted boiled meat of various kinds, corned beef , smoked meat and sausages.
In fish hodgepodge - boiled, salted, smoked red fish ( sturgeon ). All solyanki many spices: pepper , parsley and dill .
See also
- hodgepodge is a stable expression .
Notes
- ↑ 1 2 3 S. Ozhegov , N. Yu . Shvedova . Explanatory Dictionary of the Russian language: 80 000 words and phraseological expressions / Russian Academy of Sciences . Institute of Russian Language. V.Vinogradov . - 4th ed., Supplemented. - M .: Azbukovnik, 1999. - 944 p. - ISBN 5-89285-003-X .
- ↑ 1 2 Skvortsov L. I. “Are we speaking Russian correctly?”, 1st ed. - M .: Knowledge, 1980.
- ↑ Skvortsov L. I. “The literary norm in vocabulary and phraseology”, Moscow: Nauka, 1983;
- ↑ Pokhlebkin, 2015 , Selyanka.
- ↑ Large explanatory dictionary of the Russian language . - 1st ed.: SPb .: Norint. S.A. Kuznetsov. 1998
- ↑ 1 2 3 Pokhlebkin, 2015 , Solyanka.
Literature
- Pokhlebkin V.V. Solyanka (pp. 334–335), Selyanka (p. 324–325) // Culinary Dictionary. - M .: E, 2015. - 456 p.
- Pokhlebkin V.V. Solyanka (Russian cuisine, p. 27). Peasants (Perm cuisine, p. 276) // National cuisines of our peoples. - M .: Light and food industry, 1983. - 304 p.
- Kovalev V. M., Mogilny N. P. Solyanka // Russian cuisine: traditions and customs. - M .: Soviet Russia, 1990. - P. 124-125. - 256 s.
- Velichko EM and others. Villagers // Russian national cuisine. - M .: Kolos, 1992. - P. 131-1133. - 303 s.
- Solyanka / / A brief encyclopedia of the household. Volume 2. - M .: The Great Soviet Encyclopedia, 1959. - p. 579-580. - 772 s.