Solyanka soup with canned meat
Description
The recipe won't take much time. Preparing soup according to my recipe is very simple, with all steps clearly explained in the step-by-step instructions. Besides, it's quick enough. Pour into bowls and serve.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour water into a saucepan, rinse the barley, add it to the water, and cook until half done.
- 3
Step 3
Pour 2 tablespoons of vegetable oil into a frying pan, remove the fat from the canned meat and add it to the pan, then heat.
- 4
Step 4
Finely chop the carrots (into cubes), onion (into cubes), cucumbers (into strips), and transfer them to a frying pan for sautéing.
- 5
Step 5
When the vegetables are well fried, add the tomato paste.
- 6
Step 6
For balanced flavor, add a pinch of sugar.
- 7
Step 7
At the end of frying, add the minced garlic to it.
- 8
Step 8
Place the potato, cut into large cubes, into a pot. After 10 minutes of cooking, mash the canned meat into small pieces and add it to the soup.
- 9
Step 9
As soon as the potatoes are cooked, add the sautéed mixture to the rassolnik.
- 10
Step 10
Now you can salt the soup. I don't recommend doing it earlier, because the cucumbers will release their salt, and then you'll know exactly how much more to add. Add the bay leaf.
- 11
Step 11
As soon as the soup is ready, add chopped dill and turn off the heat.
- 12
Step 12
Let the soup sit for a while, then serve with sour cream or mayonnaise. An excellent option for a cottage soup—quick, tasty, and filling!