Solyanka with brisket

2 servings

35 minutes

Solanka with brisket is a fragrant and rich dish that embodies the traditions of European cuisine. This recipe recalls old village feasts where simple yet hearty ingredients transform into a true culinary masterpiece. Solanka combines the tenderness of boiled-smoked brisket, the sour note of sauerkraut, and the rich flavor of tomato paste. Onions and carrots add a light sweetness, while spices provide a special piquant aroma. The dish is perfect for cold days when you want to warm up and enjoy home comfort. It pairs excellently with rye bread and sour cream, turning the meal into a true delight.

Energy value per serving

• Calories: 530.3
• Proteins: 11.6g
• Fats: 50.1g
• Carbohydrates: 12.9g

Ingredients

• Boiled and smoked pork belly: 150 g
• Sauerkraut: 300 g
• Carrot: 50 g
• Onion: 50 g
• Deodorized refined vegetable oil: 20 ml
• Dill: 10 g
• Tomato paste: 20 g

Cooking steps

1. Fry onion and carrot in oil for 5 minutes.

   Required ingredients:

   • Onion: 50 g
   • Carrot: 50 g
   • Deodorized refined vegetable oil: 20 ml

2. Rinse the sauerkraut under cold running water in a colander and let it drain.

3. Add cabbage to the vegetables and sauté, stirring, for 10 minutes.

   Required ingredients:

   • Sauerkraut: 300 g

4. After the cabbage browns and softens, add the sliced bacon and fry for another 5 minutes.

   Required ingredients:

   • Boiled and smoked pork belly: 150 g

5. Add tomato paste to the vegetables and meat, mix, add spices - salt and pepper to taste (I add a mixture of khmeli-suneli) and cover; simmer for another 10-15 minutes on low heat.

   Required ingredients:

   • Tomato paste: 20 g