Solyanka with beef and sausage
12 servings
210 minutes
Солянка с говядиной и колбасой — это густой, ароматный суп, наполненный насыщенными вкусами мяса, овощей и специй. Это блюдо берет свое начало в русской кухне, где оно было популярно среди путешественников и трактирщиков. Солянка отличается пикантностью благодаря маринованным огурцам и оливкам, а лимонные дольки придают ей приятную кислинку. В сочетании с томатным соком, нежной говядиной и копченой колбасой она приобретает гармоничный, насыщенный вкус. Этот суп идеально подходит для согрева холодными вечерами и является отличным вариантом для сытного обеда. Подается горячим, обычно со сметаной и свежей зеленью, что делает его еще более аппетитным и насыщенным. Солянка — это не просто суп, а настоящий кулинарный шедевр с историей!
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.