Cabbage solyanka with meat
8 servings
50 minutes
This is not the Russian solyanka that is soup. This is a simplified Soviet version of stewed cabbage and meat. There is almost no work required here - the cabbage, pork and bacon will do everything themselves. The main thing is to load them together in a large cauldron, put it on the fire and leave it alone for a while.
1
Prepare the necessary ingredients.
2
Cut the bacon into small cubes and place it in a thick-walled pot over low heat to melt the fat.
- Bacon: 100 g
3
When the bacon releases enough fat, you can increase the heat and fry the meat cut into small pieces until golden brown.
- Pork: 600 g
4
Temporarily remove the meat from the pot and sauté the sliced onion until translucent.
- Onion: 2 heads
5
Then add the carrot, sautéing and stirring for a couple more minutes.
- Carrot: 2 pieces
6
Add tomato paste and stir for two minutes.
- Tomato paste: 50 g
7
Pour in a glass of water, return the meat, and add the chopped cabbage.
- White cabbage: 2 kg
8
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
9
Mix
10
Cover with a lid and cook on low heat for 40-50 minutes.