Meat solyanka with cabbage
Description
1. For the preparation of meat solyanka with cabbage, it is best to use pork and beef to make the broth richer and more flavorful. Wash the meat and place it into a pot. Pour in water and set on the stove. Cook over medium heat, skimming off the foam, until the meat becomes tender. 2. Strain the prepared broth and let the meat cool slightly, then cut it into small pieces. 3. Bring the broth back to a boil and season with salt to taste. 4. Peel and dice the potatoes. Add them to the broth and cook over medium heat. 5. Meanwhile, heat vegetable oil in a frying pan. 6. Peel the onion and chop it into small cubes. 7. Sauté until translucent, then add the cabbage to the pan. 8. After 20 minutes, add finely chopped pickled cucumber. 9. Next, add tomato paste to the pan. Carefully mix everything and, after a couple of minutes, transfer the entire mixture into the pot with the broth. 10. On a separate frying pan, sauté the chopped smoked meats. Another ingredient you can add to the classic meat solyanka with cabbage is mushrooms. They should be pre-sautéed in a separate pan. 11. Add the smoked meats to the pot, season with salt and pepper to taste, and include the boiled and diced meat. 12. Cook for about 10 minutes, then remove from heat and let it sit, covered, for another 15–20 minutes. That's the entire recipe.