Smoked meat solyanka soup
Description
A hearty first course. In my solyanka with smoked meats, I add a bit of tomato paste or mashed tomatoes. On the contrary, I use less pickle brine than usual. I use only pickled cucumbers.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Soak the pearl barley for an hour, then rinse it, cover with fresh water, and cook until almost done. Drain the grains in a colander and rinse under cold water to remove the stickiness. Let the barley dry slightly. Usually, I cook a larger amount of pearl barley and freeze the excess cooked grains. This is convenient and saves a lot of time.
- 3
Step 3
I chop smoked chicken backs, like any smoked bone-in meat, into pieces and first cover them with a small amount of water. Bring to a boil, then drain this water off. Pour fresh water over the smoked meat for the soup, bring to a boil again, and cook depending on the type of meat. For chicken, it's enough to simmer gently for 10 minutes after the second boil. Add potatoes to the boiling broth and cook until they are half-done. Then add the grain. Adjust the soup's thickness to your taste.
- 4
Step 4
While the chicken and potatoes are boiling, prepare the sauté. Chop the onion and add carrots cut into small cubes. Lightly brown in oil.
- 5
Step 5
Then add diced pickled cucumbers and tomato paste. Fry everything together for another 3 minutes. Then pour in a little brine and simmer for 5 minutes.
- 6
Step 6
Add the sautéed mixture to the broth and stir well. Taste the solyanka for salt, add bay leaf and black pepper. Bring to a boil, then turn off the heat. Let the solyanka steep for 15-20 minutes.
- 7
Step 7
Serve the solyanka hot with sour cream.