Solyanka in Georgian
4 servings
120 minutes
Georgian solyanka is a bright and rich dish that embodies the spirit of Georgian cuisine. Its history is linked to the tradition of slow-cooking meat with aromatic spices, creating a rich flavor and tender texture. The dish is based on beef fillet stewed in red wine with tomato paste, onions, and spicy seasonings. Red ground and pod pepper add characteristic heat, while cumin seeds and fresh herbs provide spicy and refreshing notes. Garlic adds expressiveness, making the taste deep and rich. Solyanka is served with Georgian lavash, which perfectly absorbs the aromatic sauce. This dish warms you up, delights with its texture, and is ideal for heartfelt gatherings, conveying the traditions of hospitality and richness of Caucasian cuisine.
1
Cut the meat into 2x2 cm cubes and fry (without oil) until golden brown. During frying, drain the resulting broth into a separate container.
- Beef fillet: 500 g
2
Add salt and red ground pepper. Add onion rings and continue frying with the meat for 5 minutes. Add tomato paste and wine mixed with drained broth. Simmer covered for 1.5 hours.
- Salt: 0.5 teaspoon
- Ground red pepper: 0.5 teaspoon
- Onion: 3 heads
- Tomato paste: 2 tablespoons
- Dry red wine: 1 glass
3
15 minutes before readiness, add red pepper, cumin, and chopped greens to taste. Before removing from heat, add crushed garlic. Serve with thick lavash.
- Red chili pepper: to taste
- Caraway seeds: 0.5 teaspoon
- Young dill: to taste
- Garlic: 2 cloves
