Solyanka from sauerkraut
8 servings
120 minutes
Solyanka can be a soup, or it can be a strong and excellent union of stewed cabbage with something. The recipe was shared by Alexander Vasilyevich Popov, chef of the restaurant "Volna".
1
Cut the ham into small pieces. Pour vegetable oil into a deep pot so that it completely covers the bottom. Add the chopped pork and fry it first on high heat, then when the meat is covered with a light crust, on medium heat. Add salt and ground black pepper. After about 10 minutes of frying, remove the meat from the pot.
- Pork ham: 1 kg
- Vegetable oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
Chop the sauerkraut finely. If it is already finely chopped, then do nothing and immediately place it in the pot where the meat was stewed, adding a little more sunflower oil first. Pour 100 ml of water into the pot, cover with a lid, and let it stew on low heat for about 20 minutes.
- Sauerkraut: 1 kg
- Vegetable oil: 100 ml
3
Add tomato paste and sugar to the cabbage. Mix thoroughly and cover again.
- Tomato paste: 100 g
- Sugar: 2 teaspoons
4
After five minutes, add the fried meat and 150 ml of water to the cabbage. Stir again and cover the pot with a lid.
- Pork ham: 1 kg
5
Chop the onion into small cubes and sauté. Cut the carrot into thin strips and do the same as with the onion. This can be done separately or in one pan. After half an hour of stewing the cabbage, add the onion, carrot, and minced garlic to the pot.
- Onion: 3 heads
- Carrot: 1 piece
- Garlic: 4 cloves
6
Finely chop the dill and parsley. Add the herbs to the pot, mix, and simmer the solyanka for another forty minutes to an hour on low heat until ready.
- Parsley: 0.5 bunch
- Dill: 0.5 bunch