Meat hodgepodge with bacon
6 servings
80 minutes
Meat solyanka with bacon is a vibrant dish of Russian cuisine that embodies the traditions of ancient taverns and restaurants. Its rich flavor arises from the harmonious combination of smoked meats, tomato puree, and pickles that add a slight tanginess. The aroma of bacon and spices makes the solyanka truly warming and hearty. It is served with lemon slices and olives, adding zest and completing the flavor palette. This is an ideal option for a cozy family lunch or a festive feast where richness and depth of flavor are appreciated. Traditionally accompanied by fresh herbs and rye bread, its rich composition makes it a complete dish capable of satisfying hunger and providing gastronomic pleasure.
1
Cut the meat into medium pieces, the loin into strips, and the bacon into small cubes. Peel and finely chop the onion.
- Chicken: 300 g
- Smoked pork loin: 300 g
- Bacon: 100 g
- Onion: 2 pieces
2
Put some oil, bacon, and onion in a pot, fry while stirring for 10 minutes. Add meat, mix, and fry for 3-4 minutes.
- Bacon: 100 g
- Onion: 2 pieces
- Chicken: 300 g
- Smoked pork loin: 300 g
- Salt: to taste
3
Pour 1.5 liters of cold water into a pot, bring to a boil, reduce heat, and cook for 30 minutes. Add meat slices and cook for another 5 minutes. Add a little salt.
- Chicken: 300 g
- Smoked pork loin: 300 g
- Salt: to taste
4
Finely chop the pickles, melt the butter in a pan, add the pickles and sauté a bit. Add the brine and tomato paste. Bring to a boil and transfer to a pot with meat. Season with pepper and simmer covered for 5 minutes.
- Pickled cucumbers: 5 piece
- Pickle brine: 1 glass
- Tomato puree: 4 tablespoons
- Ground black pepper: to taste
5
Add chopped greens and turn off the heat, cover with a lid and let it steep for 5 minutes. Pour the soup into bowls, add lemon wedges and olives.
- Fresh herbs: to taste
- Lemon: 1 piece
- Pitted black olives: 50 g