Meat solyanka with potatoes
6 servings
60 minutes
Meat solyanka with potatoes is a bright representative of Russian cuisine, combining a rich meat flavor with a sour-salty spiciness. Its roots go back to ancient inns where housewives prepared hearty and aromatic dishes from available ingredients. This recipe combines various types of meat—beef, chicken, smoked meats—adding complexity to the dish's flavor. Pickles, olives, and capers add a fresh tanginess while tomato paste deepens the taste. Potatoes give the solyanka thickness and nourishment. Traditionally served with a slice of lemon and sour cream, it creates a balance between sour-salty and creamy flavors. This is an ideal dish for cold days that warms and satisfies while leaving a pleasant aftertaste of home comfort.
1
Prepare all the main ingredients (save the marinade from olives, black olives, capers, and cucumbers; it will be needed).
2
Slice the onion into half rings.
- Onion: 6 pieces
3
Fry the onion in vegetable oil directly in the pot where the solyanka will be cooked. Fry on high heat for about 5-7 minutes.
- Vegetable oil: 100 ml
- Onion: 6 pieces
4
While the onion is frying, cut the cucumbers into medium-sized pieces.
- Pickled cucumbers: 6 pieces
5
When the onion becomes transparent, add the cucumbers to the pot.
- Pickled cucumbers: 6 pieces
6
Mix everything thoroughly and reduce the heat to medium, simmer the onions with cucumbers for 5-7 minutes.
7
Add tomato paste to the stewed vegetables.
- Tomato paste: 100 g
8
Mix thoroughly and simmer for about 5-7 minutes.
9
While the vegetables are stewing, cut the sausage and meat into cubes or small strips.
- Smoked sausage: 150 g
- Dry-cured beef: 150 g
- Cooked-smoked beef: 150 g
- Smoked chicken breast: 150 g
- Cooked-smoked sausage: 150 g
10
Add the chopped meat and sausage to the vegetables.
- Smoked sausage: 150 g
- Dry-cured beef: 150 g
- Cooked-smoked beef: 150 g
- Smoked chicken breast: 150 g
- Cooked-smoked sausage: 150 g
11
Mix and add whole olives, black olives, and capers (leave a few fruits for later).
- Pitted olives: 1 jar
- Pitted black olives: 1 jar
- Capers: 1 jar
12
Slice the remaining olives into rings.
- Pitted black olives: 1 jar
13
Place the olives in a pot and pour in the remaining brine from cucumbers and olives, mix everything and simmer together for 5-7 minutes.
- Pitted black olives: 1 jar
- Pitted olives: 1 jar
- Capers: 1 jar
14
Pour water into the pot.
- Water: 2 l
15
Add broth, bay leaf, and lemon pepper.
- Broth (stock): 2 l
- Bay leaf: 2 pieces
- Black pepper with lemon zest: 1 teaspoon
16
Clean the potatoes.
- Potato: 3 pieces
17
Cut it into small cubes.
18
Put in a pot, boil until the potatoes are ready (about 10-15 minutes).
- Potato: 3 pieces
19
Chop the lemon finely.
- Lemon: 1 piece
20
Pour into plates, add sliced lemon and sour cream.
- Lemon: 1 piece
- Sour cream: 100 g
