Solyanka with meatballs
2 servings
25 minutes
Soljanka with meatballs is a dish that combines the rich flavors of tomatoes, the spicy aroma of spices, and the tender texture of meatballs. Despite its Italian origin, it resembles cozy home lunches where juicy meatballs soak in a rich sauce while cabbage and onion add freshness and a light crunch. The flavor unfolds gradually: first the sweet-and-sour notes of tomato paste and chili, then velvety sour cream smooths out the spiciness, and sumac adds a subtle citrus tang. This versatile dish is suitable for both a hearty lunch and dinner with family. It’s best served with a slice of fresh bread to soak up every drop of the aromatic sauce.
1
Shape small meatballs from the minced meat.
- Fatty pork mince: 120 g
2
Send them to the heated olive oil in the pan.
- Olive oil: 2 tablespoons
3
Slice the onion into small pieces.
- Onion: 90 g
4
Chop the cabbage.
- Young (spring) cabbage: 200 g
5
After 3 minutes, flip the meatballs and add onion to them.
- Onion: 90 g
6
Chop the garlic coarsely.
- Garlic: 15 g
7
After another 2 minutes, stir the meatballs and onion, add cabbage and garlic on top. Mix a little.
- Young (spring) cabbage: 200 g
- Garlic: 15 g
8
Stir again after 3-4 minutes.
9
To salt.
- Pink Himalayan salt: to taste
10
Season with sumac after 2-3 minutes. Then mix.
- Sumac: 1 teaspoon
11
Add sour cream and reduce the heat to medium.
- Sour cream 25% fat: 3 tablespoons
12
Add chili sauce and tomato paste.
- Chili sauce: 1 tablespoon
- Tomato paste: 2 tablespoons
13
Mix well, cover with a lid with holes or slightly cover with a regular lid.
14
After 10–12 minutes, transfer to a plate and serve.
