Assorted solyanka with potatoes
Description
Some people prefer to cook solyanka without potatoes, but I like it better with them added. To enhance the flavor, solyanka should be left to simmer gently for a while—allowed to sit—and then just reheated before serving.
Instructions
- 1
Step 1
1. Peel the onion and carrot. Cut the onion into small cubes and grate the carrot on a grater.
- 2
Step 2
2. First, we'll need a cast-iron pot or skillet; heat the vegetable oil and sauté the onion with the carrot for 3 minutes.
- 3
Step 3
3. Cut the meat into small pieces and add it to the pan with the onion and carrots. Simmer covered for 5-7 minutes. Then pour in hot water, add salt, and cook for 10 minutes.
- 4
Step 4
4. Slice the sausage, ham, and frankfurters into thin rings. Fry on both sides in a dry skillet for 2-3 minutes.
- 5
Step 5
5. Cut the thoroughly washed and peeled potatoes into strips. Add to the broth with the meat and smoked products, and cook until the potatoes are done.
- 6
Step 6
6. Thinly slice the cucumbers and mushrooms and add them to the soup. Simmer for about 3 minutes.
- 7
Step 7
7. Add cucumber brine, tomato paste, sugar, and black pepper to taste to the pot. You can additionally season the solyanka with salt if needed. Also, feel free to use your favorite spices. Simmer for about 5-7 minutes, then turn off the heat and let the solyanka steep for about 1 hour.
- 8
Step 8
8. Slice the lemon into wedges. You can cut it into quarters (whichever way is convenient for you). Everyone knows that a beautifully presented dish is a pleasure to eat!
- 9
Step 9
9. Finely chop a bunch of fresh parsley. You can also use green onion, cilantro, and dill.
- 10
Step 10
10. Before serving, solyanka is usually reheated, poured into deep plates, and must be garnished with herbs and sour cream, adding olives and lemon. It is customary for all solyanka soups to contain plenty of spices—pepper and various herbs that give the dish a piquant flavor. Solyanka can be made on different broths: meat, fish, or mushroom.