Soup with pickles (simple recipe)

Description

The recipe won't take much time. Originally, solyanka was a clear and not very thick soup, traditionally made with veal or beef kidneys. I'm not particularly fond of kidneys, so I've chosen a more accessible meat for myself—pork ribs or lean beef. I've seen various versions of this soup. Some add tomatoes or tomato paste to solyanka, but I'll tell you about my version. Serve the soup hot.

Instructions

1. 1

   Step 1

   Place the meat in water (you can cut it into cubes beforehand), add allspice, and cook until tender. Do not add salt, as the soup includes pickled cucumbers; it's better to add salt at the very end.

2. 2

   Step 2

   Peel the potatoes, cut them into cubes, and add to the meat together with the porridge.

3. 3

   Step 3

   Peel the onion and cut into cubes. Grate the carrot on a grater.

4. 4

   Step 4

   On a heated pan with oil, sauté the onion until translucent, then add the carrots and cook until golden. When the potatoes are almost done (about 10 minutes), add the fried carrots and onions.

5. 5

   Step 5

   Boil for 5 minutes and add grated pickled cucumbers.

6. 6

   Step 6

   Let the soup simmer for 10 minutes. At the end, add chopped fresh parsley and dill. Serve with sour cream.

7. 7

   Step 7

   Ready. Serve with herbs.