Meat Solyanka
4 servings
90 minutes
Meat solyanka is one of the most rich and aromatic dishes of Russian cuisine. Its history dates back to ancient times when merchants prepared it from leftover meat products, creating an incredible combination of flavors. The broth made from beef or pork, complemented by tomato paste, pickles, and olives, gives the dish a piquant taste and pleasant sourness. Sausages and ham enrich the flavor with a rich meat palette, while lemon and sour cream complete the harmony. Solyanka is perfect as a hearty first course, especially in cool weather, providing warmth and comfort to everyone who tries it.
1
We boil broth from beef (or pork), adding bay leaf and black pepper.
- Beef: 400 g
2
We cut the meat from the broth, sausages, salami, and ham (or smoked sausage). Chop the onion, cucumbers, and parsley finely and sauté for 10 minutes with tomato paste.
- Beef: 400 g
- Sausages: 4 pieces
- Boiled sausage: 200 g
- Ham: 200 g
- Onion: 1 piece
- Pickles: 3 pieces
- Parsley: 1 bunch
- Tomato paste: 2 tablespoons
3
Add the stewed mixture to the broth and cook for no more than 10 minutes. Then add meat, sausages, ham, and salami. Cook until the broth boils. Pour olives with brine into the solyanka (olives should be pitted). Bring to a boil and immediately turn off. Serve with a slice of lemon and sour cream.
- Beef: 400 g
- Sausages: 4 pieces
- Boiled sausage: 200 g
- Ham: 200 g
- Olives: 1 jar