Georgian Solyanka with White Wine
4 servings
30 minutes
Georgian solyanka with white wine is the embodiment of Georgian culinary generosity and sophistication. Traditionally, Georgian cuisine is famous for its rich, spicy, and bold flavors, and this recipe adds an unexpected touch – noble dry white wine that gives the dish softness and a slight acidity. Juicy pieces of meat soaked in the aroma of tomato puree and pickles are slowly stewed in a wine sauce, creating a harmony of rich and complex taste. This dish is perfect for a cozy family dinner or friendly gatherings when you want to surprise guests with something special. Serving with parsley highlights freshness and adds a bright accent. Such solyanka is not just food but a true gastronomic celebration!
1
Wash the meat (fillet part, thin edge, rump), clean it from tendons, cut into small pieces, add finely chopped onion, and fry in oil in a heated pan.
- Meat: 450 g
- Onion: 2 heads
- Vegetable oil: 3 tablespoons
2
Transfer the fried meat to a shallow pot, add tomato puree, peeled and sliced pickles, a clove of garlic, salt, pour in grape wine, 2-3 tablespoons of meat broth, cover the pot with a lid, and simmer for 30-40 minutes.
- Tomato puree: 2 tablespoons
- Pickled cucumbers: 2 pieces
- Dry white wine: 0.3 glass
3
Before serving, sprinkle the solyanka with parsley.
- Meat: 450 g
- Onion: 2 heads
- Pickled cucumbers: 2 pieces
- Dry white wine: 0.3 glass
- Tomato puree: 2 tablespoons
- Vegetable oil: 3 tablespoons
