Classic Solyanka
Description
Hearty and aromatic soup. Choose the meat and offal for the solyanka. Boil until cooked, adjust the broth for salt. Prepare the soup base by frying vegetables with tomato. Add two types of sausage, pickles, and simmer for 5 minutes. Ready! Option:
Instructions
- 1
Step 1
Prepare the ingredients for the solyanka. You can use any offal and bone-in meat, preferably beef. I will be using pork heart and beef brisket.
- 2
Step 2
Wash the meat thoroughly to remove any blood. Place it in a pot, add bay leaf and peppercorns, and cover with water. Add salt and simmer gently for 1.5 hours from the moment it starts boiling.
- 3
Step 3
Cut the cleaned vegetables not too coarsely. I replaced two onions with one very large one.
- 4
Step 4
Sauté the vegetables in vegetable oil and season with salt to taste.
- 5
Step 5
Add the tomato paste and simmer for another 5 minutes. Remove the cooked vegetables from the heat.
- 6
Step 6
Remove the boiled heart and ribs from the broth.
- 7
Step 7
Cut the meat into medium-sized cubes.
- 8
Step 8
Return the meat to the broth.
- 9
Step 9
Cut the pickled cucumbers into thin strips.
- 10
Step 10
Cut both types of sausage into cubes.
- 11
Step 11
Add cucumbers, two types of sausage, and fried vegetables with tomato to the meat broth. Simmer for 5 minutes. The solyanka is ready!
- 12
Step 12
Pour the solyanka into deep individual plates, sprinkle with chopped fresh herbs, add a slice of lemon and olives, and a dollop of sour cream. Enjoy!