Meat solyanka with smoked meats and herbs
4 servings
60 minutes
Meat solyanka with smoked meats and spicy herbs is a vivid reflection of Russian cuisine, combining rich flavors and aromatic ingredients. Its roots go back to history when solyanka was a symbol of generous feasting. Thick beef broth serves as the base for a rich bouquet of flavors: tender smoked meat, tangy pickled cucumbers, and sharp capers create a unique palette. The composition is complemented by olives and olive oil that add a slight saltiness, while bay leaves and spicy herbs provide freshness and depth. Solyanka warms wonderfully on cold days and becomes the centerpiece at friendly gatherings. Serving it with greens and a spoonful of sour cream reveals its flavor complexity, making each spoonful a true delight.
1
Bring the beef broth to a boil and reduce the heat to low.
- Beef stock: 3 l
2
Peel and slice the carrot and onion into thin strips, then fry them separately in a mixture of olive and butter.
- Carrot: 250 g
- Onion: 150 g
- Olive oil: 40 ml
- Butter: 60 g
3
Sauté the sliced pickles separately with a little brine.
- Marinated cucumbers: 220 g
4
Sauté tomato paste in butter.
- Tomato paste: 100 g
- Butter: 60 g
5
Cut the bacon into cubes and fry in a pan.
- Smoked bacon: 250 g
6
Add the prepared ingredients to the broth and simmer for 5-7 minutes on low heat.
- Beef stock: 3 l
- Carrot: 250 g
- Onion: 150 g
- Marinated cucumbers: 220 g
- Tomato paste: 100 g
- Smoked bacon: 250 g
7
Add capers, olives, bay leaf, salt, pepper, and fried bacon.
- Capers: 15 g
- Black olives: 150 g
- Green olives: 150 g
- Bay leaf: 2 pieces
- Smoked bacon: 250 g
8
Sprinkle with greens before serving.
- Cilantro (coriander leaves): 10 g
- Basil: 10 g
- Parsley: 10 g
