Meat solyanka with beef
12 servings
120 minutes
Meat solyanka with beef is one of the richest and most aromatic dishes of Russian cuisine, embodying a wealth of meaty flavors. This dish originates from ancient taverns where it was prepared for guests wishing to satisfy their hunger with something hearty and spicy. The solyanka combines tender pieces of beef, smoked meats, pickles, and capers, giving the soup a unique sour-salty depth. The aroma of bay leaves and peppercorns completes the flavor palette. The broth is rich and dense, perfectly paired with lemon, olives, and a spoonful of sour cream for creaminess. This dish is ideal for cold days when you want to warm up with something hot and fragrant. A true gastronomic symphony!
1
Put the meat with bones to boil. Meanwhile, cut all meat ingredients and cucumbers into strips. Chop the onion into rings.
- Bone-in beef: 1000 g
- Raw-smoked pork belly (bacon): 150 g
- Carbonade (cured pork loin): 150 g
- Raw-smoked (dry) sausage: 150 g
- Cured pork loin (balyk): 150 g
- Beef tongue: 150 g
- Onion: 300 g
- Pickled cucumbers: 400 g
2
Sauté onion with tomato paste in olive oil.
- Onion: 300 g
- Tomato paste: 10 tablespoons
3
Once the meat is ready, take it out and slice it into strips.
- Bone-in beef: 1000 g
4
After that, put all the meat products in the broth (remember to stir the onion) and bring to a boil.
- Raw-smoked pork belly (bacon): 150 g
- Carbonade (cured pork loin): 150 g
- Raw-smoked (dry) sausage: 150 g
- Cured pork loin (balyk): 150 g
- Beef tongue: 150 g
5
After boiling, add cucumbers, onions, and capers. Let it simmer for 10 minutes. Add bay leaf and peppercorns. Wait another 5 minutes.
- Pickled cucumbers: 400 g
- Onion: 300 g
- Capers: 6 tablespoons
- Bay leaf: to taste
- Black peppercorns: to taste
6
Add olives and black olives. Turn off.
- Green olives: to taste
- Black olives: to taste
7
Let it sit for an hour. Then transfer to a plate, add sour cream, lemon, and fresh herbs.
- Sour cream: to taste
- Lemon: to taste
- Fresh herbs: to taste