Meat solyanka with capers and pickles
4 servings
30 minutes
Meat solyanka with capers and pickles is a bright and rich soup that embodies the best traditions of European cuisine. Its origin is linked to Russian taverns, where solyanka served as a hearty and spicy treat for visitors. The rich meat broth, aged and strong, forms the base for tender beef, aromatic ham, and spicy sausages. Pickles and capers add a characteristic sour-salty note to the dish, while olives provide richness. The subtle acidity of lemon and the spice of bay leaf complete this gastronomic symphony. Solyanka is perfect for cold days, offering comfort and warmth to everyone who tries it.
1
We put the meat to boil. The broth for solyanka should be strong and rich. However, if that's too much for you, you can boil broth from a small piece with a bone and dilute the strong broth with water.
- Beef: 500 g
2
We slice the boiled meat, ham, sausage, and hot dogs into thin slices. We cut the pickles diagonally into diamonds or thin strips. We chop the onion into rings.
- Beef: 500 g
- Pickles: 200 g
- White onion: 150 g
3
We sauté onions with tomato puree in olive oil. We add meat and sausages to the boiling broth and bring it to a boil.
- White onion: 150 g
- Tomato paste: 5 tablespoon
- Vegetable oil: to taste
- Meat products: 500 g
4
Then — cucumbers and onions, we wait for it to boil, reduce the heat, and let it cook for about ten minutes. We add bay leaves, then — olives, and capers to warm them up.
- Pickles: 200 g
- White onion: 150 g
- Bay leaf: 4 pieces
- Olives: to taste
- Capers: 3 tablespoons