Leningrad-style solyanka
Description
An aromatic, beautiful, and vibrant dish that both adults and children will love. It's very easy and quick to prepare. Making Leningrad-style solyanka at home will be no trouble at all. Serve the solyanka with sour cream, sprinkle with chopped fresh herbs, and don't forget to add a slice of lemon to each bowl. It's delicious—serve the soup hot.
Instructions
- 1
Step 1
We cook the broth. I'm using fillet, which cooks faster, but you can use any part of the goose. Cover the meat with cold water, add a sprig of dill, and simmer until cooked. Don't forget to skim off the foam.
- 2
Step 2
Clean the mushrooms, wash them, and slice as desired.
- 3
Step 3
Peel the potatoes and cut them into small cubes.
- 4
Step 4
Slice the sausage, ham, and sausages and lightly fry in a small amount of oil. You can also fry mushrooms at the same time.
- 5
Step 5
Peel and chop the onion, garlic, carrots, and pepper. Cut into thin strips and sauté for about 5 minutes in vegetable oil. Add garlic, and a minute later add tomato paste. Stirring, fry for another minute or two.
- 6
Step 6
Remove the cooked meat from the broth and let it cool. Then cut it into small pieces. Add potatoes and the fried sausage with mushrooms to the broth. Season with salt and cook until almost done.
- 7
Step 7
Slice the cucumbers. Cut the olives or pickles in half. If they have pits, remove them. Slice the lemon.
- 8
Step 8
Has the potatoes almost finished cooking? Add the sautéed vegetables, olives, pickles, and capers (without brine). Season with pepper to taste and let it simmer for about 5–7 minutes. Then turn off the heat and let the solyanka steep for at least half an hour. If you can't wait—feel free to eat it right away :)