Assorted Solyanka
8 servings
180 minutes
The word solyanka is as pleasant as it is ambiguous for the Russian ear. Some people prepare assorted solyanka with mushrooms, some with olives, some with capers, and some with pickles, there are even those who completely deny cabbage in the recipe . Without what you definitely cannot prepare meat solyanka - without meat. And the more types or varieties of meat you collect in this incredibly hearty soup, the tastier it will be. Here you need not so much to know when to stop, as to be able to build harmony: this recipe uses six types of meat at once, ranging from beef to smoked sausages, and they all get along with each other and sing along with each other.
1
Prepare the necessary ingredients.
2
Pour two liters of water over the meat and bring to a boil, then reduce the heat, skim off the foam, add a whole onion and carrot, bay leaf, and peppercorns. Let it cook for one to one and a half hours.
- Bone-in meat: 300 g
- Onion: 2 heads
- Carrot: 1 piece
- Bay leaf: 1 piece
- Allspice berries (whole): 5 piece
3
Chop the onion and sauté it in a mixture of vegetable and butter until translucent.
- Onion: 2 heads
- Vegetable oil: 30 ml
- Butter: 20 g
4
Add tomato paste and fry for a couple more minutes.
- Tomato paste: 70 g
5
Cut the meat from the broth and other meat products into small pieces.
6
Cut the pickles into cubes.
- Pickled cucumbers: 200 g
7
Slice the olives into rings and chop the parsley.
- Black olives: 100 g
- Parsley: 30 g
8
Strain the broth, return it to the stove, and add all the meat, onion sauté, and diced pickles. Cook for 15-20 minutes on low heat.
- Bone-in meat: 300 g
- Sausages (wieners): 100 g
- Ham: 100 g
- Hunter's sausages (kabanosy): 100 g
- Boiled sausage: 100 g
- Onion: 2 heads
- Pickled cucumbers: 200 g
9
At the end, add chopped olives and parsley.
- Black olives: 100 g
- Parsley: 30 g
10
Remove from heat, cover with a lid, and let it steep for 5-10 minutes. Serve with a slice of lemon and sour cream.
- Lemon: to taste
- Sour cream: to taste
