Cabbage and meat solyanka
Description
The recipe won't take much time. You can use any meat: chicken, pork, beef, as well as ham or sausages. You can even skip the meat altogether, making the dish perfect for a fasting lunch or dinner. Serve the solyanka immediately after cooking. It can be stored in the refrigerator. Cook the dish in a cauldron or a pot with a thick bottom. Serve hot.
Instructions
- 1
Step 1
1. Peel the onion and cut into small cubes. Heat the cauldron with vegetable oil and add the onion.
- 2
Step 2
2. While the onion is frying, peel and grate the carrot on a coarse grater, then add it to the onion.
- 3
Step 3
3. Wash the meat and cut it into small pieces, add to the vegetables 3 minutes after the carrots.
- 4
Step 4
4. Mix everything well, cover with a lid, and cook for 15 minutes over low heat.
- 5
Step 5
5. Shred the cabbage and add it to the other ingredients in the cauldron.
- 6
Step 6
6. Mix everything and cook until the cabbage is tender, covered with a lid.
- 7
Step 7
7. Add tomato paste, stir, cover with a lid, and cook for 15-20 minutes.
- 8
Step 8
8. Add bay leaf, salt, and pepper 5 minutes before completion.
- 9
Step 9
9. Serve the cabbage and meat solyanka immediately after turning off the heat, either as a standalone dish or with a side dish.