Solyanka with capers and dried jalapenos
2 servings
25 minutes
Solanka with capers and dried jalapeños is a vibrant and rich dish of Russian cuisine that combines sour-spicy and savory notes. The classic solanka features meat ingredients, while the addition of capers and dried jalapeños gives it a distinctive flavor. Cabbage makes the dish soft and harmonious, while sour cream and tomato paste add tenderness and a slight tanginess. This dish is suitable for a cozy family dinner as well as for a festive table, surprising guests with its richness of flavors. The perfect combination of spices and chili sauce reveals its appetizing aroma, while meatballs made from fatty pork mince provide nourishment and richness. Solanka pairs wonderfully with rye bread and fresh herbs, and its warming nature makes it an excellent choice on cool days.
1
Chop the cabbage.
- Young (spring) cabbage: 180 g
2
Slice the leek into rings.
- Leek: 50 g
3
Shape small meatballs from the minced meat.
- Fatty pork mince: 120 g
4
Add the meatballs to the heated olive oil in the pan.
- Olive oil: 1 teaspoon
- Fatty pork mince: 120 g
5
After 2-3 minutes, flip the meatballs and add leeks.
- Leek: 50 g
6
Add the cabbage in another 2 minutes.
- Young (spring) cabbage: 180 g
7
Salt to taste.
- Salt: to taste
8
After 3 minutes, stir and reduce the heat to medium.
9
Add dry adjika.
- Dry adjika (spice blend): to taste
10
After 5 minutes, add sour cream, tomato paste, and chili sauce.
- Sour cream: 2.5 tablespoons
- Tomato paste: 1 tablespoon
- Chili sauce: 1 tablespoon
11
Stir and cover with a lid. Simmer on medium heat for 10-15 minutes.
12
Slice the jalapeño.
- Jalapeno pepper: 20 g
13
Transfer to a plate, add capers and jalapeños. Mix and serve.
- Capers: 17 g
- Jalapeno pepper: 20 g