Assorted meat solyanka
4 servings
30 minutes
Mixed meat solyanka is a vibrant and rich dish of Russian cuisine that combines the richness of meat flavors with the tangy sourness of pickles and capers. The history of solyanka traces back to Russian taverns where it was served as a hearty and warming treat. This soup has a rich aroma that blends meat products, tomatoes, spices, and herbs. Beef broth deepens the flavor while sour cream adds creaminess. Lemon slices and olives contribute characteristic acidity and sophistication. Solyanka is served hot and is perfect for family lunches or after festive feasts. This dish delights with its versatility and ability to combine many flavors in one hearty soup.
1
Chop the onion, lightly fry it, and stew with tomato and oil, adding a bit of broth.
- Onion: 2 pieces
- Tomato puree: 2 tablespoons
- Vegetable oil: 3 tablespoons
- Beef stock: 2 l
2
Peel the cucumbers, cut them in half, and slice them.
- Pickled cucumbers: 4 pieces
3
Slice the meat products thinly, place them in a pot with the prepared onions, add cucumbers, capers, salt, bay leaf, pour in the broth, and cook for 5-10 minutes. You can add sliced tomatoes.
- Meat products: 300 g
- Pickled cucumbers: 4 pieces
- Capers: 1 tablespoon
- Salt: to taste
- Bay leaf: to taste
- Beef stock: 2 l
- Meat: 500 g
- Lemon: 0.3 piece
4
When serving at the table, add sour cream, olives, slices of peeled lemon, and finely chopped parsley or dill to the solyanka.
- Sour cream: 100 g
- Black olives: 1 tablespoon
- Lemon: 0.3 piece
- Parsley: to taste
- Dill: to taste