Meat solyanka with pickles
6 servings
75 minutes
Solanka is a bright representative of Russian cuisine that combines rich meat flavor with sour-salty piquancy. The origins of this dish trace back to ancient taverns where it was prepared for hearty and soulful feasts. Beef, sausages, and smoked meats give the soup a layered taste, while cucumber brine and lemon add a refreshing tang. Solanka is known for being nutritious, aromatic, and perfect for a revitalizing lunch or restorative dinner. Its thick, rich texture makes it something between a soup and a main dish, while generous portions of olives and greens add noble notes. It is best served with a slice of rye bread that emphasizes the depth of flavor. Solanka is not just food; it's a warm and cozy ritual.
1
Pour water over the beef, boil for 1.5 hours (over medium heat, covered, skimming off the foam). Then cool the meat and cut it into small pieces.
- Beef: 700 g
2
Chop the onion finely. Grate the carrot on a medium grater. Cut the cucumber into strips.
- Onion: 150 g
- Carrot: 150 g
- Pickled cucumbers: 200 g
3
Cut the meat delicacies into cubes or strips and lightly fry them.
- Cervelat (servelat): 200 g
- Carbonade (cured pork loin): 200 g
- Hunter's sausages (kabanosy): 200 g
- Smoked chicken: 200 g
- Sausages (wieners): 200 g
4
Fry the onion in vegetable oil, add the carrot, sauté a bit, add the cucumbers, fry for 2-3 minutes, add the tomato paste, and simmer for 5-7 minutes.
- Vegetable oil: to taste
- Onion: 150 g
- Carrot: 150 g
- Pickled cucumbers: 200 g
- Tomato paste: 5 tablespoon
5
Add meat delicacies and beef to the boiling broth. Cook for 5-7 minutes. Then add fried onions, carrots, and cucumbers. Add 0.5 cup of cucumber brine. Cook for another 5-7 minutes.
- Beef: 700 g
- Cervelat (servelat): 200 g
- Carbonade (cured pork loin): 200 g
- Hunter's sausages (kabanosy): 200 g
- Smoked chicken: 200 g
- Sausages (wieners): 200 g
- Onion: 150 g
- Carrot: 150 g
- Pickled cucumbers: 200 g
- Ground black pepper: to taste
6
After adding bay leaf, pepper, olives, and herbs. Let it steep for 15-20 minutes. When serving, add a slice of lemon to each plate.
- Green olives: to taste
- Fresh herbs: to taste
- Lemon: to taste
