Solyanka in a cauldron

To ensure the best possible flavor for our meat solyanka stew cooked in a cauldron over a campfire, you need to prepare all the ingredients in advance, especially the meat portion. Any soup starts with making a good broth. Our recipe calls for about 3 kg of meat per 9-10 liters of water (for example, beef on the bone). The more different meats you use, the more interesting the flavor will be.

Step-by-step recipe

Our recipe for a cauldron-style meat solyanka is quick and easy to prepare. The entire cooking process consists of two main steps: simmering the broth and assembling the soup with the meat mixture. Here are step-by-step instructions.

Step 1:

First, make a rich broth. Light a fire (or stove) and place a cauldron in it. Add the meat (beef on the bone) to the cauldron with cold water and cover with a lid. Cook the broth until the meat is tender.

NOTE: There is no need to add salt at this stage, so that the meat is fully cooked and imparts its rich flavor to the broth.

Step 2:

Remove the finished broth and let it cool. The broth will be clear and rich.

Step 3:

Don't touch the broth yet, take out the meat and cut it into portions.

Step 4:

Let's prepare the remaining ingredients. Now let's start with the vegetables. We need to chop the onion. It will be used in the sauté.

Step 5:

Cut the pickles into quarters and then into small cubes.

NOTE: It's very important to use salted cucumbers, not pickled ones, for solyanka. Pickled cucumbers give meat solyanka its distinctive flavor.

Step 6:

Now let's move on to the most important part of the solyanka: the meat. Cut all the meat ingredients (smoked meats, sausages, wieners, brisket, and boiled beef) into serving pieces.

Step 7:

Next, heat the second cauldron over the fire, pour in vegetable oil and begin to fry the onions.

NOTE: Fry the onion until light brown.

Step 8:

Add tomato paste to the onion and fry together for a couple of minutes.

NOTE: The sautéing process is very important, as frying gives the solyanka its characteristic color and flavor.

Step 9:

Add cucumbers and capers to the sauté, pour in a little broth and simmer for about two minutes.

Step 10:

Place all the meat ingredients (smoked meats, boiled meat) in a cauldron—there should be plenty of meat. Pour beef broth over everything.

Step 11:

Let the soup simmer while you prepare the remaining ingredients. Cut the olives and lemon into slices, then prepare the herbs (dill and parsley).

Step 12:

At the end of cooking, the solyanka needs to be seasoned: add a little sugar (to balance the acidity), salt, peppercorns, and bay leaf. Add the black olives, lemon wedges, and then the herbs.

NOTE: Olives, black olives and lemon are always added at the end of cooking; if added too early, they may become bitter or lose their vibrant flavor.

Step 13:

Don't forget to add brine to taste (for example, cucumber brine). Cover, let sit for 5 minutes, and serve. The meat solyanka in a cauldron is ready. Enjoy!

NOTE: Prepared solyanka is most often served with sour cream and lemon wedges. This is the classic serving method, but you can experiment with it to suit your taste.

Cooking tips

Solyanka in an Afghan kazan is a soup that can't be rushed. The longer the broth simmers, the more flavorful the solyanka will be. You can also make meat solyanka in a kazan over a campfire with other meats, such as kidneys.

To give the solyanka a rich, tart flavor, add more brine. The acidity in the solyanka comes from the pickles and brine.

Add the cucumber brine gradually. You can always balance it out at the end of cooking with a little sugar or more broth. The key is to taste the soup as it cooks.