Solyanka of cabbage with meat
6 servings
120 minutes
Cabbage solyanka with meat is a fragrant dish of Russian cuisine that combines the rich taste of meat and the sour note of sauerkraut. Its roots go back to the traditions of village cooking, where simple ingredients were transformed into hearty and soulful treats. Braised meat infused with spices is complemented by the tenderness of white cabbage and the spiciness of tomato paste, creating a balance of flavors. Bacon adds an appetizing smoky note, while fresh herbs give the dish completeness. Solyanka is served hot and is often prepared for family lunches or gatherings as it is not only nutritious but also warming. This classic recipe embodies the coziness of home cooking where each ingredient plays an important role in creating a harmonious blend of flavors and textures.
1
Prepare all the ingredients.
2
Cut the onion and carrot into thin strips.
- Onion: 1 head
- Carrot: 1 piece
3
Also finely shred the fresh cabbage.
- White cabbage: 800 g
4
Cut the meat into small pieces and chop the bacon finely.
- Beef: 400 g
- Bacon: 100 g
5
In a thick-walled pot, heat vegetable oil and fry the bacon until it releases its fat.
- Vegetable oil: 20 ml
- Bacon: 100 g
6
Fry the meat in this fat until it changes color and set it aside for a while.
- Beef: 400 g
7
Add onion and carrot to the same pot, sautéing for a few minutes until soft.
- Onion: 1 head
- Carrot: 1 piece
8
Add tomato paste and water, mix.
- Tomato paste: 50 g
- Water: 150 ml
9
Add both types of cabbage, return the meat, season with a little salt, mix again, and simmer on low heat under a lid until the cabbage is soft, about 40 minutes.
- White cabbage: 800 g
- Sauerkraut: 500 g
- Beef: 400 g
- Salt: to taste
10
Taste the prepared cabbage, add salt, sugar, and pepper to taste.
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
11
Serve the cabbage soup garnished with greens.
- Fresh herbs: to taste
