Solyanka with smoked ribs and sausages
4 servings
60 minutes
Solanka with smoked ribs and sausages is a true gastronomic treasure of European cuisine. Its roots go back to ancient times when solanka served as a nourishing dish for travelers and peasants. The hearty broth, rich in the flavor of smoked ribs and hunting sausages, perfectly complements the tanginess of pickles and tomatoes. Capers and olives add zest, while a lemon touch completes the harmony of taste. This dish warms wonderfully on cold evenings and becomes the centerpiece of any feast. Its rich aroma and deep flavor make solanka a favorite choice for those who appreciate hearty and aromatic soups. It is served with herbs and sour cream, adding extra tenderness and making the taste even more multifaceted.
1
We put water on the fire. Immediately, we throw beef, ribs, a whole peeled onion (1 piece), olives, and pepper into the pot.
- Beef: 100 g
- Smoked pork ribs: 200 g
- Onion: 2 pieces
- Green olives: 1 jar
- Black peppercorns: to taste
2
While the meat is boiling, we prepare the sauté. For this, we need to slice the carrot into half rings and finely chop the onion. We place a pan on the heat and immediately add 20 grams of butter. Once the butter starts to melt, we add the carrot and reduce the heat. We sauté for 5-7 minutes on low heat and then transfer it to the pot.
- Carrot: 1 piece
- Onion: 2 pieces
- Butter: 50 g
3
Do the same with the onion: after the carrot, add the remaining oil and onion to the pan. Sauté for 5-7 minutes on low heat and then add to the pot after the carrot.
- Butter: 50 g
- Onion: 2 pieces
4
Cut the hunting sausages and place them in a pot. Add 7-10 capers. Leave on low heat for 15 minutes.
- Hunter's sausages (kabanosy): 200 g
- Capers: to taste
5
While there's time, we are losing fat.
6
Then we take tomatoes in their own juice and turn them into puree (removing the skin, blending until smooth). We cut pickles into small cubes and fry everything in a pan. After 5 minutes of frying, we transfer it to a pot. Next, we add a bay leaf and a spoon of tomato paste.
- Tomatoes in their own juice: 150 g
- Pickled cucumbers: 200 g
- Tomato paste: 2 tablespoons
- Bay leaf: 2 pieces
7
Let it simmer for 30 minutes.
8
Remove from heat, slice the lemon into half rings. Pour into plates, add a lemon wedge and greens to the plate. Sour cream can be added.
- Lemon: 1 piece
- Fresh herbs: 1 bunch
