Solokh-aulsky soup
8 servings
50 minutes
Solokh-Aul soup is a true culinary masterpiece based on the harmony of aromas and flavors. This thick, rich broth is made from roasted veal tails and shanks, enriched with the smoky aroma of sautéed vegetables. Bulgur, soaked in warmth and moisture, adds tenderness and textural fullness to the dish. Beef cheeks, simmered to softness, reveal a rich meaty flavor enhanced by caramelized butter with nutty notes. A light spiciness from bay leaves and peppercorns gives the soup sophistication, while fresh herbs complete this flavor symphony. Solokh-Aul soup is not just food; it's a gastronomic journey where each ingredient plays its role in creating a unique and memorable taste.
1
Bake the meat and tails at 180–190 degrees until golden brown.
- Veal tail: 1 kg
- Veal shank: 1 kg
2
Sauté celery, apple, mushrooms, and parsley root in a dry pan until browned.
- Celery stalk: 100 g
- Apple: 100 g
- Button mushrooms: 100 g
- Parsley root: 100 g
3
Place vegetables and meat in water, add bay leaf and peppercorns, and bring to a boil. Simmer on low heat. Strain the broth through a sieve.
- Veal tail: 1 kg
- Veal shank: 1 kg
- Beef cheeks: 1 kg
- Bay leaf: 2 pieces
- Black peppercorns: 7 pieces
- Water: 5 l
4
Bake carrots, onions, and potatoes in foil. Then peel the vegetables and fry until they have a charred crust.
- Carrot: 150 g
- Onion: 150 g
- Potato: 200 g
5
Pour a small amount of boiling water over the bulgur, cover it, and let it sit for 15-20 minutes.
- Bulgur: 150 g
6
Randomly tear vegetables, salt and pepper them, drizzle with oil.
- Garden cress: 5 g
- Cilantro: 5 g
- Wild garlic (ramson): 5 g
- Black peppercorns: 7 pieces
7
Remove the beef cheeks from the broth, sort them, and tear them randomly.
- Beef cheeks: 1 kg
8
Put butter in a heated pan and melt until it turns brown.
- Butter: 70 g
9
Pour the prepared broth into a plate, add the prepared bulgur, place the sautéed vegetables, cheeks, and herbs. Add melted butter for a pleasant nutty flavor and aroma.
- Bulgur: 150 g
- Carrot: 150 g
- Onion: 150 g
- Potato: 200 g
- Beef cheeks: 1 kg
- Garden cress: 5 g
- Cilantro: 5 g
- Wild garlic (ramson): 5 g
- Butter: 70 g
