Meat solyanka with sauerkraut
4 servings
30 minutes
Meat solyanka with sour cabbage is a true symbol of Russian cuisine, combining rich meat flavors, the spiciness of cabbage, and the richness of mushroom broth. This dish originated from the tradition of making thick, hearty soups that warmed and satisfied during cold seasons. Solyanka has a rich, layered taste due to the combination of ham, sausage, and aromatic stewed cabbage. Its softness is complemented by butter and flour that create a thick texture. The uniqueness of this dish lies in its versatility: it is suitable for family lunches as well as festive feasts. Baked in the oven, solyanka acquires a special golden crust and thickness, while herbs add freshness. It is best served hot with a piece of rye bread and sour cream, enhancing its flavor even more.
1
Wash the mushrooms, clean them, and boil in slightly salted water. Drain the broth into a separate container - it will be useful later.
- Fresh mushrooms: 6 pieces
- Salt: to taste
2
Rinse the sauerkraut three times in cold water, then squeeze out the excess liquid.
- Sauerkraut: 1.2 kg
3
Cut the ham into thin strips and fry in a small amount of oil until golden brown. Cut the sausage (it can be replaced with sausages, frankfurters, or cooked game if desired) into small pieces.
- Ham: 500 g
- Boiled sausage: 200 g
4
Peel and finely chop the onion, then sauté in vegetable oil (2-3 tablespoons) until soft. Add sauerkraut to the pan and pour in a little mushroom broth. Simmer the cabbage for 1-1.5 hours, stirring constantly and adding broth as it evaporates.
- Onion: 3 heads
- Vegetable oil: 4 tablespoons
- Sauerkraut: 1.2 kg
- Fresh mushrooms: 6 pieces
5
When the cabbage becomes soft, add the fried ham and sausage (or any other meat you prefer) to the pan. Season with salt and pepper, add a bay leaf, mix well, and simmer for another 30 minutes.
- Ham: 500 g
- Boiled sausage: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
6
While the cabbage and other ingredients are stewing, melt a tablespoon of butter in a separate pan and gradually mix in a tablespoon of flour. Keep on the heat, stirring constantly, until the sauce turns golden-brown. Pour the resulting sauce into the pan with the cabbage and mix.
- Butter: 1 tablespoon
- Wheat flour: 1 tablespoon
7
Transfer all the contents from the frying pan to a greased saucepan and bake in an oven preheated to 180–200 degrees for half an hour. Serve topped with finely chopped herbs.
- Vegetable oil: 4 tablespoons
- Fresh herbs: to taste
