Solyanka with tom yum paste and lemon grass
6 servings
200 minutes
Solanka with tom yum paste and lemongrass is a fragrant dish that combines traditional Eastern European flavors with vibrant notes of Pan-Asian cuisine. The rich broth made from veal infused with lemongrass and tom yum paste creates a deep and spicy taste, complemented by white mushrooms, olives, capers, and pickles. Shrimp adds a sea freshness, while cilantro and lemon juice provide a zesty tang. This dish is perfect for lovers of rich, layered flavors; it warms the soul and awakens the appetite. Solanka is traditionally served hot, accompanied by fresh bread, making it an excellent option for a cozy dinner or festive table.
1
Pour 3 liters of water over the veal, add onion, carrot, and celery to the same pot. Bring to a boil, reduce heat to medium, skim off the foam, add lemongrass and peppercorns. Cook for at least two hours, then strain the broth, cut the meat off the bone, and dice it into small cubes.
- Bone-in veal: 1 kg
- Onion: 3 heads
- Carrot: 1 piece
- Celery stalk: 1 piece
- Lemongrass: 4 stems
- Black peppercorns: 6 pieces
2
In a pot, sauté two finely chopped onions in oil until soft, add tomato and pepper paste. Sauté for a minute, pour in broth, add mushrooms and diced cucumbers, and after five minutes, add chopped capers, olives, chopped parsley, pieces of veal, and shrimp, season with salt and pepper.
- Onion: 3 heads
- Tomato paste: 2 tablespoons
- Tom yum paste: 1 tablespoon
- Porcini mushrooms: 200 g
- Pickled cucumbers: 200 g
- Capers: 12 pieces
- Black olives: 100 g
- Parsley: 10 g
- Bone-in veal: 1 kg
- Shrimp: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Cook the soup until the shrimp are ready, add cilantro and lemon juice, and serve.
- Chopped cilantro (coriander leaf): 20 g
- Lemon: 1 piece
