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Solyanka soup with beef and tongue
Solyanka with beef and tongue is a true gastronomic masterpiece, combining the rich flavour of meat with the tartness of spices. It is the combination of two types of meat that gives this traditional soup a depth of flavour that many other soups lack. The balance of sour, salty and spicy flavours makes this dish a true symphony for your taste buds. Serve it with lemon and a spoonful of sour cream for the perfect finish.
Variations
- You can add smoked ribs for a smoky aroma.
- You can use only beef instead of tongue.
- Add a ring of salami sausage for a spicy flavour.
Secrets of tenderness and flavour
- Cook the tongue separately until fully cooked to keep it tender.
- Do not overcook the beef so that it remains juicy and tender.
- Add the cucumbers 10 minutes before the end of cooking to keep them crisp.
Tips on ingredients
- Use good quality salted cucumbers, not pickled ones.
- Capers can be replaced with olives if you want a lighter version.
- The tomato paste should be natural, without artificial additives.
Small culinary nuances
- The broth should be rich for a better taste of the dish.
- Cut the meat into equal pieces for uniformity.
- Let the solyanka steep for 15-20 minutes before serving to improve its taste.
Ingredients for the recipe
Ingredients
Chilled Beef Tongue
400 g
Chilled Boneless Beef Leg
500 g
White Onion
2 pcs
Carrot
1 pcs
Veres Pickled Cucumbers 770g
4 pcs
Veres Pickled Cucumbers 770g
150 ml
Chumak Tomato Paste 25% 70g
3 tbsp
Arte Oliva Pitted Black Olives 300g
100 g
Lemon
1 pcs
Mriya Dry Bay Leaf 10g
2 pcs
Mriya Black Pepper Peas 20g
5 pcs
Pripravka Himalayan Pink Salt 200g
1 tsp
Oleina Traditional Refined Sunflower Oil 850ml
2 tbsp
Marka Promo Greens Bunch 90g
1 pcs
Prostonashe Sour Cream 20% 180g
150 g
Preparation steps
01
Preparing the meat — Rinse the tongue, place it in a saucepan with cold water, bring to the boil, then drain the water. Cover with fresh water, add bay leaves and pepper, and cook for 2-2.5 hours until tender. ⏱ 150 min. Guideline: The tongue should be easily pierced with a fork.
02
Cooking the beef — Rinse the beef, place in a separate saucepan with water, bring to the boil, skim off the foam. Cook over low heat for 1.5 hours. ⏱ 90 min. Guideline: The meat is tender and easy to cut.
03
Cleaning the tongue — Place the cooked tongue in cold water for 1-2 minutes, remove the skin. Cut into thin slices. ⏱ 5 min. Guideline: The skin is easy to remove.
04
Cutting the meat — Remove the cooked beef from the broth, cool, and cut into strips. Strain the broth. ⏱ 5 min. Guideline: Even pieces.
05
Tip Serve hot with a slice of lemon, sour cream and fresh herbs. Solyanka tastes better the next day.
Where to order ingredients
Select the required ingredients in one of the stores
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