Meat solyanka with capers

4 servings

180 minutes

Recipe by Alexander Volkov-Medvedev, chef of the Ruski restaurant.

Energy value per serving

• Calories: 335.1
• Proteins: 25.5g
• Fats: 23.2g
• Carbohydrates: 7.9g

Ingredients

• Beef brisket: 350 g
• Hunter's sausages: 100 g
• Onion: 1 pc
• Pickles: 200 g
• Butter: to taste
• Tomato paste: 45 g
• Capers: 30 g
• Olive: 120 g
• Salt: to taste
• Black peppercorns: to taste
• Bay leaf: to taste

Cooking steps

1. Pour water over the beef, add onion, a small amount of bay leaves and black peppercorns. Boil for 2-2.5 hours until the meat is cooked.

   Required ingredients:

   • Beef brisket: 350 g
   • Onion: 1 piece
   • Black peppercorns:  to taste
   • Bay leaf:  to taste

2. Remove the pot from the heat and let it cool. The meat should cool in the broth; otherwise, it will turn out dry.

3. Cut the cucumbers into sticks. Pour a little broth over them and add butter. Let them simmer on the stove.

   Required ingredients:

   • Pickles: 200 g
   • Butter:  to taste

4. Slice the onion into strips. Fry until golden and add tomato paste. Sauté for 5-10 minutes.

   Required ingredients:

   • Onion: 1 piece
   • Tomato paste: 45 g

5. Place onions and cucumbers in a pot, add sausages and boil for 10-15 minutes. Two minutes before it's done, add beef, olives, and capers and cook everything together.

   Required ingredients:

   • Onion: 1 piece
   • Pickles: 200 g
   • Hunter's sausages: 100 g
   • Beef brisket: 350 g
   • Olive: 120 g
   • Capers: 30 g

6. At the very end, add garlic and bay leaf.

   Required ingredients:

   • Bay leaf:  to taste

7. Add greens when serving.

   Required ingredients:

   • Salt:  to taste