Solyanka (hearty soup)
Description
A hearty first course. The broth requires quite a bit of attention to achieve a delicious soup. In addition to beef (in this case, brisket), you can add kidneys, which are often used to make "Rassolnik." The more vegetables, aromatic spices, and roots you add, the better the result will be. The process itself is quite simple, so even a beginner shouldn't find it difficult.
Instructions
- 1
Step 1
Wash the meat and place it in a pot. Add root vegetables (parsley, celery), onion, carrot, a bunch of greens, bay leaf, and allspice. Pour in water and place over heat.
- 2
Step 2
After boiling, add a little salt and simmer over low heat, removing the foam, for 1.5–2 hours until the meat is cooked.
- 3
Step 3
It is best to pour cold water over barley grits in advance and leave them to soak overnight. Then rinse, add water, and cook for 7-10 minutes after boiling. Rinse again, drain, dry, and set aside for now.
- 4
Step 4
Melt the butter in a skillet, add the flour, and sauté for a couple of minutes. The flour should not change color! Add a couple of tablespoons of broth, stir, and set aside.
- 5
Step 5
In a separate skillet, heat vegetable oil and sauté chopped onion with carrot.
- 6
Step 6
Add the sliced cucumbers and fry for a couple more minutes.
- 7
Step 7
Place the tomato paste, mix and after a minute remove from heat.
- 8
Step 8
Strain the broth, remove the meat and let it cool slightly. Bring the broth back to a boil and add the sliced potatoes. Cook for about 15 minutes over medium heat.
- 9
Step 9
Add the grain and place the vegetables in the pot.
- 10
Step 10
Salt, add spices to taste. Cook for another 10 minutes.
- 11
Step 11
Add the flour sauce and mix well. Pour in the brine — and after a couple of minutes, the hearty "Rassolnik" soup can be removed from the heat. Let it steep for about half an hour before serving.
- 12
Step 12
Place a piece of meat on a plate, pour soup over it, and add sour cream if desired.