Meat Solyanka
8 servings
80 minutes
Solyanka is a fragrant dish of Russian cuisine that combines the rich flavors of meat ingredients with the sour note of sauerkraut. The roots of this dish trace back to ancient taverns where it was prepared to replenish strength after long feasts. Fried meat infused with spices and tomato paste pairs with soft cabbage, creating a harmonious balance of sour and spicy flavors. Bay leaves, pepper, and salt complete the composition, giving the dish expressiveness. Solyanka pairs perfectly with mashed potatoes or boiled potatoes, making it hearty and warming in cold weather. This dish is the quintessence of Russian home cooking that delights at both family dinners and festive tables.
1
Prepare all the ingredients.
2
Wash the pork, dry it, cut into cubes.
- Pork: 800 g
3
Peel the onion and chop it finely.
- Onion: 2 heads
4
Peel the carrot and cut it into strips.
- Carrot: 1 piece
5
If the cabbage is very sour, rinse it. Squeeze the cabbage and chop it smaller.
- Sauerkraut: 1 kg
6
Heat vegetable oil in a cauldron, add meat, and fry until browned.
- Vegetable oil: 3 tablespoons
- Pork: 800 g
7
Add onion, fry with meat for 2 minutes. Add carrot, fry for another 3 minutes.
- Onion: 2 heads
- Carrot: 1 piece
8
Salt, pepper, add spices, dilute tomato paste with 100 ml of water, add to the meat, and mix.
- Salt: to taste
- Ground black pepper: to taste
- Spices for pork: 2 teaspoons
- Tomato paste: 2 tablespoons
- Water: 300 ml
9
Put all the cabbage, add sugar, and mix with the meat.
- Sauerkraut: 1 kg
- Sugar: 2 teaspoons
10
Cook the cabbage over medium heat for 40 minutes until soft, stirring occasionally and adding water.
11
Add bay leaf 10 minutes before the end of cooking and check for salt.
- Bay leaf: 4 pieces
12
Serve with boiled potatoes or mashed potatoes.