Classic Meat Solyanka
Description
The recipe won't take much time. Preparing a classic meat solyanka is an excellent opportunity for culinary experimentation. You can use absolutely any smoked meats and meat delicacies you like. The more varied the ingredients in the broth, the richer and tastier the solyanka will turn out. Serve the soup hot.
Instructions
- 1
Step 1
1. Wash the meat, place it in a deep pot, and cover with water.
- 2
Step 2
2. After boiling, skim off the foam with a skimmer. Meanwhile, peel the onion and carrot, wash the celery root, and, if desired, other vegetables that you think will enhance the broth.
- 3
Step 3
3. When the broth becomes clear, add the vegetables. After boiling, reduce the heat to a minimum. Cook for about 1 hour, or until the meat is tender. Use bay leaf, allspice, and other spices for flavor.
- 4
Step 4
4. Pour a little vegetable oil into a frying pan. Peel the onions, slice them thinly into half-rings, and place them in the pan. Fry for about 3 minutes.
- 5
Step 5
5. Pat the pickled cucumbers dry slightly, then cut them into small cubes. Add them to the onions and sauté for another 3–5 minutes, stirring occasionally.
- 6
Step 6
6. Meanwhile, peel the tomatoes, chop them finely, and place them in a frying pan.
- 7
Step 7
7. Now you can add a little pepper to the base to taste. Carefully mix everything and simmer over low heat for about 5-7 minutes.
- 8
Step 8
8. Let the meat cool slightly and cut into medium pieces. Strain the broth and bring to a boil again.
- 9
Step 9
9. Chop all the smoked meats and other ingredients you are using in this simple classic meat solyanka recipe. Place the meat and sauce into a pot. Mix, then add the capers.
- 10
Step 10
10. Season with salt to taste; if desired, add about 100 milliliters of pickle brine (this will add a special piquancy). Cook for about 10 minutes. Remove from heat, add olives. Let stand, covered, for at least half an hour. Before serving, garnish the solyanka with lemon and fresh herbs.