Solyanka with olives
Description
The soup is simple and quick to prepare. The great thing about homemade solyanka with olives is that its ingredients can vary almost infinitely. All the meat delicacies you have in your fridge will work perfectly. Don't forget to add pickle brine to the pot—it gives the soup a special piquancy. You can either add lemon and olives directly to the pot or serve them separately on the plate. The soup is ready to serve.
Instructions
- 1
Step 1
1. Wash the meat and place it in a pot. I prefer to cook broth with vegetables added, to make it even more flavorful. Add the peeled vegetables, as well as spices: coriander, dried herbs, allspice, black peppercorns, and salt. Pour in clean water and simmer over medium heat until the meat is cooked.
- 2
Step 2
2. When the meat is cooked, let it cool slightly and strain the broth. Pour a little vegetable oil into the bottom of a frying pan or directly into a pot and heat it up. Peel the onion and chop it, then place it in the oil and fry until golden brown.
- 3
Step 3
3. Cut the slightly cooled meat together with the other meat ingredients you are using for the solyanka.
- 4
Step 4
4. Slice the pickled cucumbers and add them to the onion. Fry for 2-3 minutes. Add the tomato paste, pour in a glass of pickle brine. Season with pepper to taste and simmer for about 5 minutes.
- 5
Step 5
5. Then you can add meat delicacies and sliced beef. Gently mix everything.
- 6
Step 6
6. After a few minutes, pour in the broth. Add salt, pepper, and other spices to taste. Add capers, whole or sliced olives. Simmer the solyanka over medium heat for about 12–15 minutes. Then cover with a lid and let it steep for another 20 minutes.