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Solyanka simple recipe
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Meat solyanka is a true symphony of flavours from Eastern European cuisine, where the sourness of lemon and cucumbers is combined with a rich assortment of meats. Its unique, rich aroma whets the appetite even before the first spoonful.
This favourite soup of gourmets reveals itself through the richness of its ingredients – several types of meat combined with a sourness that permeates every bite. The traditional serving with a slice of lemon and a spoonful of creamy sour cream completes this gastronomic masterpiece.
For those who love exotic flavours on their plate, this dish is a real find, as its range of flavours will surprise even the most discerning tasters.
Variations
- Meat solyanka - a classic version with sausages and meat.
- Fish solyanka - with red fish and seafood.
- Mushroom solyanka - a vegetarian version with wild mushrooms.
Secrets of tenderness and taste
- Cook the broth over low heat for at least 1.5 hours.
- Add meat products in stages to preserve their texture.
- Add cucumber brine carefully so as not to overdo the acidity.
Tips on ingredients
- Use meat on the bone for a richer broth.
- It is better to use barrel-pickled cucumbers rather than marinated ones.
- Olives can be replaced with pitted olives.
- Be sure to fry the tomato paste separately to bring out the flavour.
Small culinary nuances
- Do not cook solyanka over high heat - the broth should simmer.
- Lemon is added just before serving, not during cooking.
- The more varieties of meat, the tastier the solyanka.
- Add cucumber brine to taste at the end of cooking.
Ingredients for the recipe
Ingredients
Smoked Ribs
300 g
Chilled Beef Shank on Bone
500 г
Bashchynskyi Veal with Cream Boiled Sausage Top Grade 500g
200 г
Bashchynskyi Golden Salami Raw Smoked Poultry Sausage High Grade 270g
150 g
Nizhyn Salted Po-Selyansky Cucumbers 920g
4 pcs
Nizhyn Salted Po-Selyansky Cucumbers 920g
brine 150 ml
White Onion 1kg
2 pcs
Carrot
1 pcs
Chumak Tomato Paste 25% 70g
3 tbsp
Iberica Pitted Black Olives 420g
100 g
Iberica Capers 250g
2 tbsp
Kamis dry bay leaf 5g
3 pcs
Pripravka Ground Black Pepper 50g
10 pcs
Garlic
4 cloves
Dill And Parsley Bunch 100g
1 bunch
Lemon
1 pcs
Sour Cream Ferma 20% 200g
200 g
Oliyar Refined Sunflower Oil 1l
3 tbsp
Pripravka Himalayan Pink Salt 200g
to taste
Preparation steps
01
Preparing the broth — Rinse the beef, cover with cold water, and bring to a boil. Skim off the foam, add bay leaves and peppercorns. Cook over low heat, covered. ⏱ 60 min. Guideline: The meat should separate easily from the bone, and the broth should be clear and fragrant.
02
Preparing the meat ingredients — Cut the smoked ribs and cooked and smoked sausage into strips or medium-sized cubes. Remove the boiled meat from the broth, separate it from the bones and cut into pieces. ⏱ 10 min. Guideline: All ingredients are cut into equal pieces for even heating.
03
Frying the vegetables — Cut the onion into cubes and grate the carrots. Fry in oil until golden brown. Add the tomato paste and fry for 2-3 minutes. ⏱ 10 min. Guideline: The onions should be translucent and the tomato paste should be dark red.
04
Combining the ingredients — Add the fried vegetables, all the meat products and cucumbers to the broth. Bring to a boil and cook over medium heat. Add the olives and capers. ⏱ 15 min. Guideline: All ingredients are heated through, and the cucumbers are soft.
05
Tip Serve the solyanka hot with a slice of lemon, sour cream, and chopped herbs. The dish tastes better the next day after it has had time to steep.
Where to order ingredients
Select the required ingredients in one of the stores
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