Classic solyanka
Description
The recipe won't take much time. This recipe comes from the cookbook of William Pokhlebkin, a renowned chef and historian, the greatest culinary expert in Russian history, who certainly knew how to prepare the perfect classic solyanka. So rest assured—this solyanka is exactly what you'll get when following this recipe. Oh, and one more thing—cooking solyanka for just 1–2 servings isn't worthwhile, as too many ingredients are involved. I always make solyanka for at least 10 servings. Well, let's get started. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Finely chop the bacon, veal, onion, and garlic. Sauté in oil.
- 2
Step 2
Add finely diced pickled cucumbers to the pan, simmer for 3-4 minutes.
- 3
Step 3
Finely chop the tomatoes and capers, add them to the pan, mix and simmer for another 3-4 minutes.
- 4
Step 4
Transfer all the contents of the frying pan into a heavy-bottomed pot, add sliced sausages and frankfurters, pour in the broth, and simmer over low heat for 20 minutes.
- 5
Step 5
A few minutes before it's ready, add chopped herbs and lemon. Remove from heat, let it steep for a few minutes under the lid, then serve!