Cabbage and meat solyanka
Description
The dish is prepared without unnecessary complications. Another secret to making meat solyanka is how you approach selecting the meat. It's best to use pork, as it makes the dish more tender and filling. The neck is the best cut, though other parts can also be used. Most importantly, the meat should be fresh. The finished dish can now be served.
Instructions
- 1
Step 1
Rinse the meat and cut into small cubes. Grease a deep frying pan with oil and place over medium heat. Put the meat on the hot pan and fry until the liquid evaporates.
- 2
Step 2
Grate the carrots and chop the onions finely. In another skillet, sauté the grated carrots with finely chopped onions. Then add this mixture to the fried meat.
- 3
Step 3
Chop the cabbage into small squares. Add to the pan with the meat. Add salt and spices to taste. Mix all ingredients well.
- 4
Step 4
Finely chop the tomatoes and garlic. Sauté in a separate skillet for 10 minutes. Add tomato paste, bay leaf, a little water, and sugar. When the mixture comes to a boil, remove the bay leaf.
- 5
Step 5
Pour the vegetable sauce over the cabbage with meat, mix well. Cover with a lid, reduce the heat to the lowest setting, and simmer for another 15 minutes.