Abkhazian-style solyanka
Description
The recipe won't take much time. In the East, they know the secret of tasty and healthy dishes. Eastern cuisine is diverse. Each nation has its own cooking traditions, but as often happens, they sometimes coincide. For example, for a European, solyanka is a soup made with smoked meats and a large amount of meat, while for an Abkhazian it's more of a second course dish made with cabbage, vegetables, and stewed meat. I'm telling and showing. Serve hot.
Instructions
- 1
Step 1
To prepare solyanka, we need to take bacon. I have smoked bacon. Cut it into small cubes. Heat a frying pan. Add a few drops of vegetable oil and lightly fry the bacon. We just need to render a little fat from the bacon. This step will take about 4-5 minutes.
- 2
Step 2
Add the chopped onion to the minced and fried bacon. Fry for 3-5 minutes.
- 3
Step 3
Add sliced sausages. It's not necessary to use sausage— you can use some ham, smoked chicken, or other ready-to-eat meat products. You may also add boiled meat.
- 4
Step 4
Add the cabbage. Stir quickly. The onions at the bottom of the pan burn very quickly. If not stirred, burnt onions will give the entire dish a bitter taste.
- 5
Step 5
Cover the pan with a lid and simmer for another 20 minutes. You can add a little water during cooking. When the cabbage becomes soft and reduces in volume, add chopped or grated pickled cucumbers and liquid raw adjika. Simmer, stirring, until the cabbage is fully cooked.
- 6
Step 6
At the end of cooking, add a little salt, sugar, and spices to taste. You can use sets of oriental spices.
- 7
Step 7
Serve Abkhazian-style solyanka at the table.