Solyanka with brisket
2 servings
35 minutes
Solanka with brisket is a fragrant and rich dish that embodies the traditions of European cuisine. This recipe recalls old village feasts where simple yet hearty ingredients transform into a true culinary masterpiece. Solanka combines the tenderness of boiled-smoked brisket, the sour note of sauerkraut, and the rich flavor of tomato paste. Onions and carrots add a light sweetness, while spices provide a special piquant aroma. The dish is perfect for cold days when you want to warm up and enjoy home comfort. It pairs excellently with rye bread and sour cream, turning the meal into a true delight.
1
Fry onion and carrot in oil for 5 minutes.
- Onion: 50 g
- Carrot: 50 g
- Refined deodorised vegetable oil: 20 ml
2
Rinse the sauerkraut under cold running water in a colander and let it drain.
3
Add cabbage to the vegetables and sauté, stirring, for 10 minutes.
- Sauerkraut: 300 g
4
After the cabbage browns and softens, add the sliced bacon and fry for another 5 minutes.
- Cooked-smoked pork belly bacon: 150 g
5
Add tomato paste to the vegetables and meat, mix, add spices - salt and pepper to taste (I add a mixture of khmeli-suneli) and cover; simmer for another 10-15 minutes on low heat.
- Tomato paste: 20 g
