Solyanka with red wine
4 servings
30 minutes
Solyanka is solyanka. But in Georgia there are other herbs, other aromas. In addition, they often add wine to solyanka.
1
Cut the meat into small pieces, place it in a pot with melted butter, and set it on low heat.
- Beef: 500 g
- Butter: 50 g
2
After 5 minutes, add finely chopped onion, pour in wine, and simmer for another 10 minutes. In principle, you can also simmer meat in water, but it tastes better in wine.
- Onion: 3 heads
- Dry red wine: 1 glass
3
We pour boiling water over the tomatoes, peel them, and mash them thoroughly with a spoon. We add the tomato puree to the pot with meat, along with crushed garlic and chopped pepper.
- Tomatoes: 500 g
- Garlic: 3 cloves
- Bell pepper: 2 pieces
4
We cook for about 1.5 hours on low heat until the tomato mixture reaches a thick puree consistency and the meat becomes tender. At the end of cooking, we add finely chopped greens, bring to a boil, and remove from heat. We eat with bread.
- Cilantro: to taste
- Parsley: to taste
- Basil: to taste
- Savory (summer savory): to taste
