Solyanka with beef and tongue
6 servings
100 minutes
Soljanka with beef and tongue is a classic representative of Russian cuisine, known for its rich and spicy flavor. Its history traces back to ancient taverns where soljanka served as a hearty and invigorating dish for travelers. The recipe is based on aromatic meat broth enriched with smoked meats, pickles, and tomato paste that creates a unique balance of sour, sweet, and salty. The tongue adds tenderness to the dish while olives and lemon provide exquisite notes. Soljanka is perfect for cozy home gatherings and pairs well with fresh herbs and sour cream, enhancing the depth of flavor. It is enjoyed hot, savoring each spoonful of the rich broth that warms and energizes. This is not just soup but a true culinary symphony embodying the richness of Russian gastronomic traditions.
1
Boil the meat and tongue separately until cooked, adding pepper and bay leaves.
- Beef tenderloin: 500 g
- Pork tongue: 2 pieces
- Black peppercorns: 5 piece
- Bay leaf: 2 pieces
2
Chop the cucumbers and stew them.
- Pickles: 200 g
3
Chop the onion into strips and add it to the cucumbers, add tomato paste and sauté.
- Onion: 2 heads
- Tomato paste: 50 g
4
Remove the meat from the broth and cut it into strips like tongue and ham.
- Beef tenderloin: 500 g
- Pork tongue: 2 pieces
- Smoked ham: 300 g
5
Strain the broth, bring it to a boil, add all the meat products, onion, and cucumbers, bring to a boil again, and season.
- Beef tenderloin: 500 g
- Pork tongue: 2 pieces
- Smoked ham: 300 g
- Onion: 2 heads
- Pickles: 200 g
- Salt: to taste
6
Add olives and olives to the pot and cook for another 5 minutes.
- Pitted olives: 20 pieces
- Olive: 20 pieces
7
In the bowl, pour the soup, add a slice of lemon, sour cream, and dill.
- Lemon: 1 piece
- Sour cream: to taste
- Dill: 1 bunch