Meat solyanka Ural style
4 servings
45 minutes
Recipe taken from the book "Ural cuisine.
1
Wash the beef, place it in a deep pot, cover with cold water, and boil while periodically skimming off the foam that forms.
- Beef: 800 g
2
After 30 minutes, add the cleaned, washed, and cut into large slices carrots, parsley root, and one onion.
- Carrot: 1 piece
- Parsley root: 1 piece
- Onion: 2 pieces
3
2-3 minutes before the meat is ready, add bay leaf, whole peppercorns, black ground pepper, and salt to taste to the soup.
- Bay leaf: to taste
- Allspice berries: to taste
- Ground black pepper: to taste
- Salt: to taste
4
Remove the cooked meat from the pot and strain the broth carefully.
5
Put the broth back on the heat and add the washed chicken meat, ham, and sausages.
- Chicken breast fillet: 150 g
- Ham: 100 g
- Sausages (wieners): 2 pieces
6
Cook until ready, then cut the chicken into small pieces and chop the ham and sausages.
7
Then put everything back into the broth.
8
Peel the remaining onion, wash it, chop it finely, and fry it with flour in heated butter.
- Onion: 2 pieces
- Wheat flour: 1.5 tablespoon
9
Then dilute with a small amount of hot broth and pour into the pot with the solyanka.
10
Add diced and lightly cooked cucumbers in a small amount of broth, finely chopped chanterelles, as well as olives and capers.
- Pickled cucumbers: 2 pieces
- Salted mushrooms: 80 g
- Green olives: 12 pieces
- Capers: 1.5 tablespoon
11
Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
12
Add sour cream 1-2 minutes before the cooking ends.
- Sour cream: 1.5 glass
