Solyanka with beef and sausage
12 servings
210 minutes
Solyanka with beef and sausage is a thick, aromatic soup filled with rich flavors of meat, vegetables, and spices. This dish originates from Russian cuisine, where it was popular among travelers and innkeepers. Solyanka is distinguished by its spiciness due to pickled cucumbers and olives, while lemon slices add a pleasant sourness. Combined with tomato juice, tender beef, and smoked sausage, it acquires a harmonious, rich taste. This soup is perfect for warming up on cold evenings and is an excellent option for a hearty lunch. It is served hot, usually with sour cream and fresh herbs, making it even more appetizing and rich. Solyanka is not just a soup but a true culinary masterpiece with history!
1
Prepare the necessary ingredients.
2
Wash the meat well, place it in a pot, add water, salt to taste, bring to a boil, remove the foam, add 2 bay leaves and 5 peppercorns, and cook until done for about 2 hours.
- Beef with bones: 1 kg
- Salt: to taste
- Bay leaf: 3 pieces
- Allspice peas: 5 piece
3
Remove the cooked meat from the broth and let it cool.
4
Strain the broth through a sieve.
5
Peel the potatoes, cut them into cubes or strips, place them in a pot with broth, and salt to taste.
- Potato: 500 g
- Salt: to taste
6
Peel the onion, wash it well, chop it into small cubes, place it in a pan, and add 100 ml of vegetable oil.
- Onion: 1 head
- Vegetable oil: 100 ml
7
Peel the carrot, wash it well, cut it into strips, and place it in the pan with the onion.
- Carrot: 1 piece
8
Fry the onion and carrot until golden.
9
Pour 500 ml of thick tomato juice into the pan with the prepared onions and carrots, and simmer a little, stirring occasionally.
- Tomato juice: 500 g
10
Cut the sausage into small cubes and place them in a separate container.
- Doctor's sausage: 300 g
11
Separate the boiled beef from the bone, cut it into small cubes, and place it in a separate container.
- Beef with bones: 1 kg
12
Cut the pickles into strips or small cubes and place them in a separate container.
- Pickles: 4 pieces
13
Wash the dill well under running water, chop finely, and place it in a separate container.
- Young dill: 50 g
14
Wash the sweet pepper well under running water, remove the seeds, cut into strips, and place in a container with dill.
- Red sweet pepper: 1 piece
15
Slice the pitted olives into rings or strips and place them in a container with dill and sweet pepper. Cut the lemon into rings.
- Olive: 100 g
- Lemon: 50 g
16
Add sautéed onions and carrots with tomato juice to the broth with cooked potatoes.
- Tomato juice: 500 g
17
Put the chopped sausage and meat in the pot.
- Doctor's sausage: 300 g
- Beef with bones: 1 kg
18
Put the sliced cucumbers into the pot.
- Pickles: 4 pieces
19
Place chopped dill, pepper, olives, and lemon in a pot, add 1 bay leaf, 1 teaspoon of pepper mix, and salt to taste.
- Young dill: 50 g
- Red sweet pepper: 1 piece
- Olive: 100 g
- Lemon: 50 g
- Bay leaf: 3 pieces
- Ground pepper mix: 1 teaspoon
- Salt: to taste
20
Boil all ingredients for about 10-15 minutes. Serve the finished dish hot.