Zucchini solyanka
Description
Hearty and aromatic soup. My recipe for zucchini solyanka turned out almost Eastern. I found this recipe in Korean cuisine—of course, there it wasn't called solyanka, but to me, it tastes very similar! Give it a try; it's an interesting and rich combination of flavors. Gourmets will appreciate it. The soup is ready to serve.
Instructions
- 1
Step 1
1. Place water over heat and boil the shrimp in it. Do everything as you would for broth—skim off the foam, add bay leaf, pepper, and so on—just as you're used to doing with regular soups. Meanwhile, marinate the beef in soy sauce with onion and garlic for half an hour, sauté it, then add it to the broth and bring to a boil once again.
- 2
Step 2
2. Cut the zucchini into quarters. Slice the tofu into pieces of approximately the same thickness. Add them to the soup once it comes to a boil. Reduce the heat. Add the spices.
- 3
Step 3
3. Finally, add the nori and chili pepper. Stir the soup gently, as tofu cooks quickly. Remove from heat and let the soup steep.
- 4
Step 4
4. This is the beautiful soup you get once the cloudy sediment has settled!