Cabbage solyanka with meat

To prepare this dish, it's important to have all the necessary ingredients and kitchen utensils ready in advance. Cabbage solyanka is a delicious dish, and recipes can vary. We'll look at one of the simplest and most delicious versions, which is easy to recreate.

Step-by-step recipe

Let's get started preparing our solyanka. This dish is easy to prepare, and the result is a delicious solyanka that's perfect for lunch or dinner.

Step 1:

First, prepare the meat (for example, pork). Rinse, dry, and cut into small cubes.

Step 2:

Take a frying pan with vegetable oil and heat it over medium heat.

Step 3:

Add the sliced ​​meat and fry until half-cooked. Fry the meat separately until golden brown.

Step 4:

Meanwhile, let's work on the cabbage. Remove the outer leaves. Shred the cabbage into thin strips.

NOTE: If you use too much cabbage in the recipe, the solyanka will turn out too thick.

Step 5:

Take the onion. Peel it, rinse it, and chop it into small cubes. Add it to the pan.

Step 6:

Peel the carrots. Grate them coarsely. Add them to the pan. Stir and fry until the onion is translucent and the carrots are soft.

Step 7:

Add the chopped cabbage to the vegetables. Stir. Simmer, covered, for about 15 minutes, until the cabbage has reduced in volume.

Step 8:

Let's move on to the sausages. Cut them however you like. In our solyanka, they'll be cut into half rings.

Step 9:

Add some sauerkraut and fry for 3-5 minutes.

Step 10:

Pour in a little water (a little, about half a cup), add tomato paste, salt, sugar, black pepper, and bay leaf. Mix all the ingredients together in the solyanka. Then simmer for about 20-30 minutes over low heat.

NOTE: Halfway through cooking, taste and add more salt or pepper to taste if needed.

Step 11:

Now let's move on to the meat. Add the sausages and meat to the solyanka mixture and mix everything together. Simmer for about 10 minutes until done.

NOTE: Check the cabbage for readiness – it should become soft.

Step 12:

Remove the finished cabbage solyanka from the heat and let it steep, covered, for about 10 minutes. This will make the solyanka more flavorful and aromatic.

NOTE: When you're ready to skim the solyanka, remove the bay leaf, as it can add bitterness if left on for too long.

Cooking tips

Solyanka can be made with various types of meat: pork, beef, chicken, or even smoked meats. Cabbage solyanka goes well with meat with a light layer of fat.

Instead of fresh cabbage, you can use sauerkraut in solyanka. If the sauerkraut is too sour, you can rinse it slightly. Sauerkraut also requires a longer simmering time.

If you want the solyanka thicker, you can omit the water or add less. For a thinner solyanka, add more water.

In addition to salt and pepper, for a more delicious solyanka, you can add other spices to taste, such as paprika, dried dill, or coriander.

If you want to make the dish more flavorful, you can add potatoes to the meat and cabbage.

This vegetable dish goes well with black bread and sour cream.

First courses are often prepared in large quantities. Letting a pot of cabbage and meat solyanka sit will only improve its flavor the second day.