Solyanka
Description
Perfect for lunch. There are countless recipes for solyanka, and almost every homemaker has her own version. Today I'm offering a version called "Moscow-style" solyanka. This hearty solyanka, packed with plenty of meat and sausages, will appeal to everyone. It's best to use traditionally barrel-pickled cucumbers, as marinated ones contain too much vinegar. If desired, you can add a little pickle brine to the solyanka, but lemon should only be added to fish solyanka.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making "Moscow" solyanka.
- 2
Step 2
Rinse the beef and smoked ribs with cold water and place them in a pot. Add the bacon to the pot, pour in cold water, and set over medium heat. Bring to a boil, then reduce the heat and simmer for two hours, skimming off the foam.
- 3
Step 3
Peel the onion and slice it thinly into half-rings or quarters. Pour vegetable oil into a frying pan, add the onion, and sauté over medium heat for 7 minutes, stirring occasionally.
- 4
Step 4
Cut the pickled cucumbers into thin strips and add them to the pan with the tomato and fried onion. Mix everything and sauté over medium heat for 7–8 minutes.
- 5
Step 5
Peel the sausages and smoked sausage, then cut them into thin strips. Add the sausages to the pan with the vegetables and fry for 5-6 minutes.
- 6
Step 6
Remove the cooked meat from the broth, separate it from the bones, and cut it into thin strips. Place it in a clean saucepan and add the olives. The olives can be added whole or halved.
- 7
Step 7
Strain the broth and pour it into the pot with the meat and olives, add the brine.
- 8
Step 8
Transfer the fried sausage with vegetables to a saucepan. Mix everything, bring to a boil, reduce the heat, and simmer for 10 minutes.
- 9
Step 9
Season the solyanka with salt, add bay leaf, sugar if needed, pepper, and cook for another 5 minutes. Remove the soup from heat, let it stand for 15 minutes, remove the bay leaf, and serve.
- 10
Step 10
Pour onto plates and serve.