Classic meat solyanka
Origin of the recipe
References to this Russian national dish have been found in literature since the 15th century. Solyanka was prepared with a concentrated, fatty broth—fish, meat, or mushroom—with spicy and sour additions. Since solyanka was considered a peasant dish, where they would put all the leftovers in the house into it and serve it as an appetizer or hangover cure, two other names can be found in old cookbooks: pokhmelka (hangover soup) and selyanka (selyanka).
What do you need for cooking?
Ingredients
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Meat
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Onions
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Carrot
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Water
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Vegetable oil
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Pickles
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Tomato paste
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Cucumber pickle
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Salt
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Ground black pepper
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Sugar
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Capers
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Pitted olives
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Boiled-smoked sausage
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Ham
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Smoked chicken
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Smoked beef
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Sausage
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Sausages
Kitchen utensils
- Frying pan with a lid
- Knife
- Bowl
- A saucepan with a lid
- shoulder blade
- Cutting board
Meat solyanka is a hearty and flavorful soup that combines a variety of meats, pickles, and olives. This classic recipe, with its sweet and sour flavor and rich broth, is sure to delight lovers of traditional Russian cuisine.
Step-by-step recipe
Step 1:
Place meat, carrots, unpeeled onion (about 100 g) in a saucepan, pour in water and bring to a boil.
Step 2:
Skim off the foam and cook the broth under a closed lid for 1 hour over low heat.
Step 3:
Cut another onion into quarter rings and the carrot into thin strips.
Step 4:
Peel the pickles and cut them into small cubes.
Step 5:
Prepare the sauté. Fry the onion in vegetable oil over high heat for 1 minute.
Step 6:
Add carrots to the pan and fry for 1 minute over high heat.
Step 7:
Then add pickles and tomato paste, mix well.
Step 8:
Add cucumber brine, sugar and 200 ml water, cover and simmer over low heat for 30 minutes.
Step 9:
Remove the meat and vegetables from the prepared broth.
Step 10:
Add the prepared frying mixture to the broth, bring to a boil, cover and cook for 5 minutes over low heat.
Step 11:
Add capers, olives, black pepper and salt.
Step 12:
Cut the meat, ham, smoked chicken, smoked beef, cooked-smoked sausage, and hot dogs into small pieces and add to the soup. Simmer for 3 minutes over low heat.
Cooking tips
When serving solyanka, you can add a lemon wedge to the bowl. Meat solyanka is served with fresh herbs and sour cream. There should be little liquid in the dish, as the broth is not the base, but rather a complement to the soup, which serves as a first and second course in one bowl. The best cucumbers for solyanka are not pickled, but salted or fermented. These cucumbers undergo fermentation under the influence of fungi and enzymes, acquiring a unique flavor and a pleasant tartness. The richer and more varied the composition and number of ingredients, the more delicious the solyanka will be. Typically, at least four types of meat or meat products are used.
See also:
Classic recipes
