Meat Solyanka
8 servings
90 minutes
Meat solyanka is a thick, aromatic soup that is a true culinary symbol of Russian cuisine. Its history dates back to ancient times when travelers and innkeepers mixed various meat products to create a hearty and rich dish. Solyanka combines the spicy flavors of smoked meats, the tenderness of boiled meat, and the freshness of vegetables. Pickles add a characteristic sourness while olives provide exquisite notes. Lemon harmonizes the taste by creating a subtle balance between salty and sour. This solyanka is perfect for a cozy home lunch or celebration, awakening the appetite with its rich aroma. It is served with bread, sour cream, and herbs to enhance the depth of flavor. Each spoonful is a harmony of meaty and vegetable tones that leaves a pleasant aftertaste and a desire to try more.
1
Wash the pork, cover it with water. Boil until cooked for about 1 hour.
- Pork: 300 g
- Water: 100 ml
2
Cut the smoked ribs lengthwise.
- Smoked pork ribs: 300 g
3
Peel the potatoes and cut them into small cubes.
- Potato: 4 pieces
4
Peel the onion and chop it.
- Onion: 1 head
5
Grate the carrot on a coarse grater.
- Carrot: 1 piece
6
In a well-heated, oiled pan, add onion and carrot and fry until golden. Add tomato paste.
- Sunflower oil: to taste
- Onion: 1 head
- Carrot: 1 piece
- Tomato paste: 1 teaspoon
7
Pour in 100 ml of water and simmer for 2 minutes. Add salt and pepper to taste.
- Water: 100 ml
- Salt: to taste
- Ground black pepper: to taste
8
Slice the sausages into circles.
- Sausages: 2 pieces
9
Chop the pickles.
- Pickles: to taste
10
Slice the olives into half rings.
- Olive: to taste
11
Randomly slice the sausage. Put all ingredients into the pot with broth. Boil for 5-7 minutes.
- Sausage: 100 g
12
Slice the lemon into thin circles before serving.
- Lemon: 1 piece
13
Pour the solyanka into plates, garnish with lemon, and serve at the table.