Traditional meat mixed solyanka is named “mixed” as we can use different meat products on our own when cooking it. The base of this hodge-podge is a meat broth and pickles stewed with carrot and fried onion. Rich and racy taste of solyanka is unforgettable and it is quite easy to cook.
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Full recipe at vsegdavkusno.ru/recipes/myasna...
Ingredients:
• meat (boneless and bone-in) - 600 g
• medium size bulb onions - 250 g
• medium carrot - 200 g
• water - 2 l
• pickles without peel - 350 g
• tomato paste - 3 tbsp
• capers - 1 tbsp
• olives - 60 g
• cooked smoked sausage - 70 g
• hot dog sausage - 2
• ham - 70 g
• smoked chicken - 50 g
• smoked beef - 60 g
• sausage - 60 g
• pickle juice - 150 ml
• salt - to taste
• ground black pepper - to taste
• sugar - 1 tbsp
• vegetable oil - 2 tbsp
Preparation:
1. Put the meat, 1 carrot and 1 onion into a pot, pour in 2 l of water, bring to a boil over high heat, skim the froth, cover the lid and boil the broth for 1 hour over low heat.
2. Dice the pickles, cut the carrot julienne and cut the onion half rings.
3. Heat 2 tbsp of oil in a pan and lay the onion, fry for a minute over high heat.
4. Add carrot and fry for another minute over high heat.
5. Add diced pickles and tomato paste, stir and add sugar, 150 ml of pickle juice and 200 ml of water. Reduce the heat and stew with the lid covered for about 30 minutes until pickles’ readiness. They have to be soft.
6. Take the meat and vegetables out of the broth, cut the meat into medium pieces. Put the pickles fried with carrot, onion and tomato paste in the broth, bring to a boil and cook for 5 minutes over low heat.
7. Add the meat and all the other meat products cut into pieces to the pot.
8. Add olives, capers, salt/pepper to taste and boil for 3 minutes.
9. When lashing out add a slice of lemon into each bowl. Serve with some sour cream and fresh greens. Enjoy!
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