Pan-Cooked Solyanka
This type of solyanka is more like a regular vegetable stew, but the main ingredients of this dish are sauerkraut and pickles, along with various types of meat such as beef, sausages, ham, and more. Combining all these ingredients results in a very flavorful and hearty dish.
Pan-cooked solyanka is not only a delicious main course but also quite nutritious. When preparing this solyanka, it is important to reduce the strong sour and briny taste of the sauerkraut. To do this, the cabbage is briefly boiled in hot water, then drained in a colander and squeezed once cooled.
Aromatic pan-cooked solyanka is sure to delight your family and guests.
Ingredients for the recipe
Ingredients
Beef Stew
250
Sauerkraut
500
Lemon
1
Maestro de Oliva Pitted Black Olives 360g
to taste
Onion
2
Carrots
1
Lamb Ham
100
Diana-M Pickled Cucumber 650g
3
Salt Egypt
to taste
Samobranka Fileiki Sausages
100
Bread Crumbs
2
Marinado Tomato Paste 25% 460ml
2
Spice Black Pepper Ground
to taste
Preparation steps
01
Squeeze the sauerkraut to remove the brine. Add fat, lightly sautéed onion, carrot, and tomato paste. Simmer for 2 hours.
02
Cut the boiled sausages, okst, and yalovic into thin slices, brush lightly. Add peeled and salted cucumbers, cut into slices, stew for 30 pieces.
03
Grease a frying pan with fat, add a ball of stewed cabbage, a ball of stewed meat products, another ball of cabbage, sprinkle with breadcrumbs, pour in olive oil and brush with 10 quilins.
04
Garnish the solyanka with lemon, pickled cucumbers, and olives.
Where to order ingredients
Select the required ingredients in one of the stores
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