Solyanka made from offal
4 servings
30 minutes
Solyanka is a bright and rich dish of Russian cuisine that embodies the traditions of hearty meat soups. Historically, solyanka originated as a dish for restoring strength, rich in protein and seasoned with spices for deep flavor. It combines the spiciness of pickles, the tenderness of offal, and the richness of broth, making it both filling and balanced. The sharpness of capers and the freshness of lemon add a pleasant tang to the dish, while sour cream softens the taste, creating a harmony of flavors. Solyanka is perfect for both a refreshing lunch and a Sunday feast. Served hot with herbs and olives, its aroma invites you to enjoy its deep flavor.
1
Thoroughly wash all offal, remove membranes and any excess, place in a pot, cover with water, put on the heat, and bring to a boil. Continuously skim off the foam, and cook the offal over medium heat until done. A few minutes before it's ready, salt the broth. Remove the offal from the finished broth, strain the broth, and pour it back into the pot. Cool the cooked offal and cut into small pieces.
- Beef tongue: 40 g
- Beef heart: 45 g
- Beef kidneys: 45 g
- Udder: 35 g
- Meat bones: 125 g
- Salt: to taste
2
Peel the onion, finely chop it. Melt butter in a pan and sauté the onion for 5 minutes, stirring constantly. Then add tomato paste to the pan and simmer the onion for another 5-8 minutes.
- Onion: 45 g
- Butter: 10 g
- Tomato puree: 20 g
3
Peel the pickles, cut them lengthwise, remove the seeds, and slice them into strips.
- Pickles: 30 g
4
Place the broth made from offal in a pot over heat and bring to a boil. Add onion, cucumbers, capers, chopped offal, and spices to the pot. Cook the solyanka for 5-10 minutes. A couple of minutes before it's done, add salt if necessary and stir in sour cream.
- Onion: 45 g
- Pickles: 30 g
- Capers: 10 g
- Beef tongue: 40 g
- Beef heart: 45 g
- Beef kidneys: 45 g
- Udder: 35 g
- Ground black pepper: to taste
- Bay leaf: to taste
- Salt: to taste
- Sour cream: 25 g
5
Before serving, place a slice of lemon and pitted olives in each plate, pour the soup, and sprinkle with finely chopped herbs on top.
- Lemon: 1 piece
- Olives: 10 g
- Green: to taste