Solyanka Soup
Description
Perfect for lunch. This soup is prepared in various ways across different regions. Some prefer to add not only pickled cucumbers but also brine, and there are versions with grains—for example, replacing barley with millet. The soup can be made with meat or limited to vegetables only. It should be served hot. The soup is ready to serve.
Instructions
- 1
Step 1
1. Prepare all the ingredients. Soak the barley in cold water and leave overnight. Peel the onion and carrot, wash the meat. Pour water into a pot, cut the meat into pieces and add to the pot, place on the stove and, after boiling, simmer over low heat.
- 2
Step 2
2. Grate the carrot on a coarse grater and dice the onion. Heat a skillet with vegetable oil and sauté the vegetables. After 50-60 minutes of boiling the broth, add the barley and cook for 20-30 minutes.
- 3
Step 3
3. Peel the potatoes and cut them into cubes, then add them to the broth. Dice the cucumbers finely and add them to the pot once the potatoes are cooked; then add the sautéed mixture.
- 4
Step 4
4. Season the soup with salt and black pepper to taste. Check all ingredients for doneness, then turn off the heat. Serve the soup hot, optionally with sour cream or fresh herbs.