Meat Solyanka
10 servings
180 minutes
William Pokhlebkin writes in his culinary dictionary that solyankas are restaurant soups: meat soups contain corned beef, smoked meats and sausages, fish soups contain red fish, and the vegetable part includes olives, capers and lemons. However, the word " solyanka" is a transformed "selyanka", that is, a soup that was cooked in rural areas, simple, from what was available. Such "selyankas" were cooked from stewed cabbage with meat, fish and mushrooms, with the addition of pickles, kvass and cabbage. Our meat solyanka contains 22 ingredients, which make its taste very rich.
1
Prepare the necessary ingredients
2
Pour 5 liters of water over the beef bones, bring to a boil, skim off the foam and reduce the heat. Add an onion, one carrot, bay leaf, black and allspice peppercorns and simmer on low heat for 2-3 hours.
- Beef with bones: 500 g
- Onion: 2 heads
- Carrot: 2 pieces
- Bay leaf: 1 piece
- Black peppercorns: to taste
- Allspice peas: to taste
3
Then strain the broth.
4
Cut 300 grams of beef into thin slices and fry on all sides until golden brown.
- Beef: 300 g
5
Cut the fried meat into small cubes, and also chop the boiled meat from the broth, ham, and sausages.
- Beef: 300 g
- Beef with bones: 500 g
- Ham: 200 g
- Sausages: 150 g
6
Chop the cabbage into cubes and add it to the boiling broth. Meanwhile, bring the cucumber brine to a boil, skim off the foam, and pour it into the broth. Cook for 15-20 minutes.
- White cabbage: 350 g
- Cucumber pickle: 250 ml
7
In a pan, sauté diced carrots and onions for 3-4 minutes while stirring, then add tomato paste and sauté for a couple more minutes. Add the mixture to the soup.
- Carrot: 2 pieces
- Onion: 2 heads
- Tomato paste: 50 g
8
Cut pickles and mushrooms into small cubes, slice olives into rings, and add to the soup. Also add all the prepared meat. Season with salt and pepper to taste.
- Pickles: 2 pieces
- Salted mushrooms: 200 g
- Olives: 50 g
- Beef: 300 g
- Ham: 200 g
- Sausages: 150 g
- Ground black pepper: to taste
- Salt: to taste
9
At the very end, add salt, chopped greens, and remove from heat.
- Dill: 20 g
- Parsley: 20 g
10
Serve with sour cream.
- Sour cream: to taste