Meat solyanka with sauerkraut
4 servings
30 minutes
Meat solyanka with sauerkraut is a dish that embodies Russian cuisine, combining the sour-salty notes of cabbage and cucumbers with a rich meat flavor. The origins of the recipe date back to the distant past when peasants and merchants made solyanka from what was at hand—meat products, cabbage, and spices. Today this aromatic dish is famous for its heartiness and depth of flavor. Stewed cabbage infused with spices pairs with meat products sautéed with onions to create a rich flavor profile. Baked with breadcrumbs and butter, it acquires an appetizing crust, while garnishing with parsley, olives, and lingonberries adds freshness. Solyanka is a harmony of contrasts that warms on cold days and delights guests at festive tables.
1
Chop the cleaned cabbage, place it in a pot, add a tablespoon of oil, 0.5 cup of water or meat broth, cover the pot with a lid, and simmer for 40 minutes.
- Sauerkraut: 1000 g
- Vegetable oil: 3 tablespoons
2
Then add fried onions, tomato puree, vinegar, sugar, salt, bay leaf, pepper, and simmer until ready - about 10 minutes.
- Onion: 2 heads
- Tomato puree: 3 tablespoons
- Wheat flour: 1 tablespoon
- Capers: 1 tablespoon
3
When the cabbage is ready, add the fried flour with oil to the pot, stir, and boil.
- Wheat flour: 1 tablespoon
4
Simultaneously, cut meat products (boiled meat, canned meat, sausage, hot dogs) into small slices, lightly fry with onions, add chopped cucumbers, capers, 2-3 tablespoons of broth, cover with a lid, and simmer for a few minutes.
- Meat products: 200 g
- Onion: 2 heads
- Pickled cucumbers: 2 pieces
- Capers: 1 tablespoon
5
Place half of the stewed cabbage in an even layer in the pan, put the prepared meat with the garnish on top, cover with the remaining cabbage, level it out, sprinkle with breadcrumbs, grease with oil, and bake in the oven for 10-15 minutes.
- Sauerkraut: 1000 g
- Meat products: 200 g
- Vegetable oil: 3 tablespoons
6
When serving solyanka on the table, it can be garnished with parsley, olives, lingonberries, and other greens.
