Assorted Solyanka with Prunes
4 servings
30 minutes
Solanka with prunes is a fragrant and rich dish of Russian cuisine that encompasses many flavor nuances. Traditionally, solanka is known as a hearty soup with meat and smoked ingredients, and the addition of prunes gives it an unusual sweet-sour note. The beef broth is filled with rich flavor thanks to pickled cucumbers, smoked sausage, and spices. Sautéed onions and tomato puree add depth to the taste, while herbs finish the composition with a fresh accent. The origins of solanka trace back to ancient taverns where it was served as an ideal dish for restoring strength. Today it remains one of the favorite soups, especially in cold weather when one craves a warming and nourishing treat.
1
Wash the beef, cover with cold water, add salt, put a piece of parsley root, and boil until cooked.
- Beef fillet: 500 g
- Parsley root: 20 g
- Salt: to taste
2
Transfer the meat with a slotted spoon to a colander. Remove the parsley root.
- Parsley root: 20 g
3
Peel the onion, chop it finely, and sauté in margarine. Sauté the tomato puree separately.
- Onion: 1 piece
- Margarine: 2 tablespoons
- Tomato puree: 2 tablespoons
4
Peel the salted cucumbers and remove the seeds, then cut them diagonally into strips.
- Pickles: 2 pieces
5
Bring the broth to a boil, add the rinsed prunes cut into strips, and cook for 10 minutes. Add sautéed onions, tomato puree, sausage, and meat cut into strips, and cook for another 10-15 minutes, seasoning with spices. Garnish with greens before serving.
- Prunes: 150 g
- Onion: 1 piece
- Tomato puree: 2 tablespoons
- Semi-smoked sausage: 100 g
- Boiled sausage: 100 g
- Bay leaf: 1 piece
- Black peppercorns: to taste
- Salt: to taste
- Chopped parsley: 2 tablespoons