Meat Solyanka
4 servings
60 minutes
A rich soup in which as many as six ingredients are responsible for the meat component - from beef bones to ham. This is how solyanka is prepared in the Tula restaurant "Dvoryanskoe Sobranie". Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.
1
Cook a rich broth from beef bones for 1.5–2 hours.
- Beef bones: 200 g
2
Cut the beef, tongue, sausage, hot dogs, ham, cucumbers, and olives into thin strips. Dice the onion finely and sauté it in a pan with oil until golden brown, then add tomato paste.
- Boiled veal: 120 g
- Beef tongue: 80 g
- Dry-cured sausage: 60 g
- Sausages: 60 g
- Ham: 60 g
- Pickles: 160 g
- Olive: 60 g
- Onion: 200 g
- Tomato paste: 60 g
- Vegetable oil: 60 ml
3
Pour cold water over the sliced cucumbers and boil for 30 minutes.
4
Transfer the prepared ingredients to the ready broth, bring to a boil, add salt and spices. Let the solyanka steep.
- Salt: to taste
- Seasonings: 2 teaspoons
5
When serving, add sour cream, a slice of lemon, and sprinkle with chopped greens.
- Green: 20 g