Hodgepodge with cereals
8 servings
150 minutes
Solanka with grains is a vibrant embodiment of Russian culinary traditions, combining rich meat broth, smoked meats, pickles, and tender grains. It is believed that solanka originated as a dish for the common people, capable of satisfying and warming on cold days. Its taste intertwines salty, sour, and spicy notes, creating a unique harmony. The grains add texture and make the dish even more filling. It is served with lemon, sour cream, and herbs, adding freshness and completeness to the flavor. Ideal for a Sunday family lunch or a gathering with friends.
1
Put all raw meat in a pot of water. Bring to a boil and boil for 5-10 minutes. Drain the water. Fill with water again and bring to a boil. Add salt to taste, onion, carrot, and spices. Cook on low heat for about 1.5 hours.
- Beef ribs: 500 g
- Pork shoulder: 500 g
- Chicken leg quarters: 500 g
- Onion: 3 pieces
- Carrot: 1 piece
- Bay leaf: 1 piece
2
While the broth is boiling, chop one onion and 3 cucumbers into medium cubes. Cut the olives in half.
- Onion: 3 pieces
- Marinated cucumbers: 3 pieces
- Black olives: 10 pieces
3
Remove the meat from the broth and let it cool. Meanwhile, send the grains to cook in the broth.
- Pearl barley: 1 tablespoon
- Buckwheat groats: 1 tablespoon
- Rice: 1 tablespoon
4
Put onion, cucumber, tomato paste, and brine in the pan. Fry for 2-3 minutes over medium heat and add to the broth.
- Onion: 3 pieces
- Marinated cucumbers: 3 pieces
- Tomato paste: 1 tablespoon
- Pickle brine: 150 ml
5
Cut the smoked meats and ham into cubes. Add to the broth.
- Smoked sausage: 1 piece
- Ham: 150 g
- Smoked beef (pastrami-style): 150 g
6
Boil for 5 minutes. Add diced meat and olives to the solyanka. Turn off the heat.
- Black olives: 10 pieces
7
Serve with sour cream, lemon, and herbs.
- Sour cream: 1 tablespoon
- Lemon: 1 piece
