Meat Solyanka
12 servings
120 minutes
Solanka is a fragrant, rich, and spicy dish of European cuisine that combines the traditions of various culinary schools. Its history traces back to old taverns where thick and nourishing soups were made from a mix of different meat ingredients. Solanka has a rich flavor due to the combination of beef heart, pork fillet, pickled cucumbers, and savory spices. Tomato paste adds a slight acidity to the dish while olives and lemon provide expressive freshness. This soup is perfect for cold days when you want to warm up and feel full. It is best served hot with fresh herbs and sour cream. Solanka is not only nutritious but also symbolizes gastronomic diversity by combining different textures and flavor nuances.
1
Prepare the necessary ingredients.
2
Wash the beef heart well under running water. Place it in a pot, cover with water, put the pot on the fire, bring to a boil, and boil for 10-15 minutes.
3
Drain the water, wash the heart under running water, place it in a pot, fill with water, put the pot on the fire, bring to a boil, add 5 peppercorns and 1 bay leaf, salt to taste, cook the heart until done for about 40 minutes, remove from the broth, cool.
- Allspice peas: 15 pieces
- Bay leaf: 3 pieces
- Salt: to taste
4
Wash the pork fillet well under running water, place it in a separate pot, fill with water, put the pot on the fire, bring to a boil, add 5 peppercorns and 1 bay leaf, salt to taste, and cook for about 40 minutes. Then carefully remove the cooked meat from the broth, cool it, and strain the broth through a sieve.
- Allspice peas: 15 pieces
- Bay leaf: 3 pieces
- Salt: to taste
5
Peel the potatoes, cut them into cubes or strips, place them in a pot with broth, and salt to taste. Cook the potatoes until done.
- Potato: 500 g
- Salt: to taste
6
Peel the onion and carrot, wash them well, cut into strips or small cubes, and place in a pan, adding 100 ml of vegetable oil.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 100 ml
7
Fry the onion and carrot until golden. Add 300 grams of tomato paste to the pan, sauté for 5 minutes while stirring, add 1-2 ladles of broth, and simmer for another 5 minutes.
- Tomato paste: 300 g
8
Cut the boiled meat into small cubes and add it to the broth with the cooked potatoes.
- Pork fillet: 500 g
9
Cut the boiled heart into strips and add it to the broth with the cooked potatoes.
- Beef heart: 500 g
10
Put fried onions and carrots with tomato paste in a pot, 100 grams of olives, herbs to taste, sliced cucumbers, a couple of lemon slices, 1 bay leaf, 1 teaspoon of pepper mix, 5 allspice berries, and salt to taste. Peel, wash, and press the garlic, then add it to the pot.
- Olive: 100 g
- Green: to taste
- Pickles: 100 g
- Lemon: to taste
- Bay leaf: 3 pieces
- Ground pepper mix: to taste
- Allspice peas: 15 pieces
- Salt: to taste
- Garlic: 1 clove
11
Boil all ingredients for about 10-15 minutes. Serve the finished dish hot.