Cabbage and potato solyanka
Description
The dish is prepared without unnecessary complications. Cabbage and potato dishes are hearty and delicious, and they are cooked in many countries around the world. We are no exception. Solianka can be made both vegetarian and with meat, with smoked meats or sausage—there are countless variations. I'd like to offer my own version of this dish. It's quite simple, nothing fancy, but tasty, filling, and I really like it. Maybe you will too. That's why I'm sharing it with you. The finished dish can now be served.
Instructions
- 1
Step 1
Cut the pork meat into small pieces. Heat a frying pan, add 2 tablespoons of vegetable oil, and fry the meat for 15-20 minutes.
- 2
Step 2
Peel the onion and carrot. Grate the carrot on a coarse grater and dice the onion. Add the vegetables to the meat and sauté for about 8–10 minutes. Then add tomato paste.
- 3
Step 3
Peel the potatoes and cut them into pieces. Don't make them too small, otherwise the potatoes will become mushy. Stirring, fry the meat with the potatoes for about 10 minutes.
- 4
Step 4
While the meat was frying, and then the meat with potatoes, we shredded the cabbage, right?
- 5
Step 5
Place the prepared cabbage on the second skillet and add a couple of tablespoons of vegetable oil. Sauté the cabbage without covering it with a lid. Don't forget to stir occasionally.
- 6
Step 6
Add the fried cabbage to the meat with potatoes. Salt, add ground pepper, and mix.
- 7
Step 7
Add hot water to reach the desired consistency—the dish can be either a thick soup or a main course. Cover with a lid and simmer for 20-30 minutes, until the meat and potatoes are cooked. Near the end of cooking, add a bay leaf and taste the dish for salt. If needed, add more salt.