Mingrelian Solyanka
4 servings
60 minutes
Megrelian solyanka is a fragrant and rich dish that combines the tenderness of veal, the piquancy of pickles, and the spice of garlic. Originating from Megrelian cuisine, it embodies the traditions of hearty and warming soups. Its thick consistency and rich flavor make solyanka an ideal choice for a cozy home dinner. The broth infused with fried onions and tomato paste reveals the meat in new shades, while fresh cilantro adds a bright final touch. This dish is perfect for serving in cool weather when you crave something hearty and warming.
1
Wash the veal, dry it, and cut it into small pieces. Heat butter in a pan and fry the meat evenly on all sides for 10-15 minutes. Transfer to a deep pot.
- Veal: 600 g
- Butter: 3 tablespoons
2
Clean the onion, chop it finely, and sauté until translucent in the pan where the veal was cooked. Add to the meat. Pour in the broth and set on high heat.
- Onion: 4 pieces
- Beef stock: 2 glasss
3
Peel the salted cucumbers from seeds and skin, and cut into cubes. Mince the garlic.
- Pickled cucumbers: 300 g
- Garlic: 4 cloves
4
After the solyanka boils, reduce the heat to medium, add tomato paste, garlic, and cucumbers. Simmer until the meat is cooked, about 20 minutes.
- Tomato paste: 3 tablespoons
- Garlic: 4 cloves
- Pickled cucumbers: 300 g
5
Chop the cilantro and sprinkle it on the dish when serving.
- Fresh cilantro (coriander): 1 bunch
