Solyanka with potatoes
12 servings
120 minutes
Solanka with potatoes is a rich, aromatic soup with a deep flavor that combines a meat base, piquant pickles, and tomato acidity. This dish originated from the depths of Russian cuisine and was initially considered peasant food but has become popular in cities over time. The combination of boiled ribs, potatoes, sautéed vegetables, and smoked meats gives solanka depth of flavor, while olives, lemon, and spices add a refined tanginess. This soup is perfect for cold weather when you crave something warming and hearty. It is best served hot with herbs and sour cream to fully reveal its taste.
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 5 peppercorns, and cook until done for about 40-50 minutes. Carefully remove the cooked meat from the broth, cool it, and strain the broth through a sieve.
- Salt: to taste
- Allspice peas: 5 piece
3
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
4
Separate the boiled chilled meat from the bone and cut it into small cubes.
5
Peel the onion and carrot, wash them well, cut into strips or small cubes, and place them in a pan, adding 100 ml of vegetable oil.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 100 ml
6
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
7
Cut the boiled meat into small cubes and add it to the broth with the cooked potatoes. Optionally, add a few cartilage pieces from the rib.
- Pork ribs: 500 g
8
Cut the smoked lard into small sticks or cubes and place it in a pot.
- Smoked lard: 50 g
9
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, crush the garlic, and add it to the pot.
- Olive: 100 g
- Green: to taste
- Pickles: 100 g
- Lemon: to taste
- Bay leaf: 1 piece
- Ground pepper mix: 1 teaspoon
- Allspice peas: 5 piece
- Salt: to taste
- Garlic: 2 cloves
10
Boil all ingredients for about 10-15 minutes. Serve the finished dish hot.