Caucasian solyanka
Description
This solyanka will appeal to those who don't like potatoes and large amounts of onion in their soup. You can use any kind of beans—they will add softness and make the soup more filling. You may add vegetables if desired, and substitute lamb for the beef. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Caucasian solyanka.
- 2
Step 2
Soak the beans for 4-5 hours, then drain and rinse. Place the beans in a heavy-bottomed pot, add water according to the package instructions, and simmer over low heat until fully cooked.
- 3
Step 3
While the beans are cooking, rinse the beef and place it in a pot. Pour in cold water. Lightly salt everything and simmer over low heat, uncovered, skimming off the foam, until the meat is cooked. Transfer the cooked beef to a plate and strain the broth through a fine sieve into a clean pot.
- 4
Step 4
Cut the boiled meat into pieces and put it back into the broth. Place over low heat and bring to a boil.
- 5
Step 5
Pour vegetable oil into a skillet and heat over medium heat. Add khmeli-suneli to the oil and fry for 30 seconds.
- 6
Step 6
Chop the onion and garlic and add to the pan with the spices.
- 7
Step 7
Remove seeds and stem from the bell pepper, cut into medium cubes. Add the pepper to the pan and sauté for 7 minutes.
- 8
Step 8
Pour 200 milliliters of broth into the pan with the vegetables and simmer for 3 minutes. Add finely diced pickled cucumbers and chopped walnuts.
- 9
Step 9
Place the tomato paste in the pan and mix.
- 10
Step 10
Simmer everything over low heat, covered, for 7 minutes.
- 11
Step 11
Place the sautéed vegetables into the pot with the broth and meat. Bring everything to a boil again.
- 12
Step 12
Mash the boiled beans with a fork.
- 13
Step 13
Add the beans to the pot with the solyanka, season with salt, add adjika, and mix. Cook for 10 minutes over low heat. Pour the ready solyanka into plates, garnish with fresh herbs, and serve.
- 14
Step 14
Pour onto plates and serve.