Meat solyanka with kidneys
10 servings
120 minutes
Meat solyanka with kidneys is a traditional dish of Russian cuisine known for its rich flavor and variety of ingredients. Originating as a peasant stew, it has evolved into a refined restaurant delicacy over time. The base consists of aromatic meat broth with beef, tender kidneys, sausages, and hot dogs, creating a rich palette of flavors. Pickled cucumbers, olives, and lemon add zest while spices and herbs complete the composition. The texture varies from creamy mashed potatoes to firm pieces of meat, creating harmony in every spoonful. Solyanka is served hot with a dollop of sour cream that softens the intense flavor and fresh herbs that enhance the aroma. It’s an ideal choice for those who appreciate hearty, warming dishes that can satisfy and delight with their richness of taste.
1
Place the piece of meat in cold water, bring to a boil, and simmer until cooked. Important - salt the broth at the end of cooking, when the meat is ready.
- Beef: 500 g
- Water: 3.5 l
2
Soak the kidneys for 5-6 hours, changing the water every 2 hours. To speed up the process, they can be soaked in milk for 2 hours. After that, slice the kidneys into strips and sauté in olive oil for 15-20 minutes. Then add sliced onions and pickles. Sauté everything together for another 20 minutes.
- Beef kidneys: 400 g
- Onion: 1 head
- Pickles: 300 g
3
When the meat is almost ready, add the peeled potatoes (whole), sautéed kidneys with vegetables, finely chopped sausages, sausage, ham, or bacon to the pot.
- Potato: 3 pieces
- Sausages: 200 g
- Pork ham: 200 g
4
When the potatoes are cooked (approximately after 20 minutes), remove the boiled meat and potatoes from the pot. Cut the meat into small pieces and mash the potatoes into puree. Meanwhile, all other ingredients continue to cook on low heat.
5
Along with the sliced meat and mashed potatoes, add pitted olives to the solyanka. Add the puree while constantly stirring to avoid lumps. Add allspice, basil, thyme, and saffron.
- Olives: 10 g
- Lemon: to taste
- Green: to taste
6
Bring to a boil and turn off. Let it steep under a closed lid for 20-30 minutes. Before serving, add sour cream, a slice of lemon, and fresh parsley and dill to the prepared solyanka.