Hungarian solyanka
Description
The soup is simple and quick to prepare. The solyanka is quite thick and hearty; thanks to the generous amount of onions and vegetables, it resembles a stew with plenty of spicy and tangy sauce. Adjust the amount of hot pepper and spices to your taste. Be sure to prepare the pickled onions to accompany the solyanka—this addition makes the dish much more flavorful and rich. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cut the veal into pieces. Heat the saucepan, add sunflower oil, and pour in the chopped veal. Sear over high heat, stirring occasionally.
- 3
Step 3
Add the onion cut into half-rings. Cook together with the meat, stirring occasionally.
- 4
Step 4
Marinate the red onion. Thinly slice the onion and place it in a bowl. Add a small pinch each of salt, sugar, and herbs. Add apple cider vinegar and mix everything together.
- 5
Step 5
Add salt, sugar, paprika, and herbs to the saucepan with meat and onions. Continue cooking over medium heat, stirring.
- 6
Step 6
Peel the potatoes, cut them, and boil in a separate pot until cooked.
- 7
Step 7
Pour tomato sauce into a saucepan.
- 8
Step 8
Add bell pepper, chili pepper, and some herbs: cilantro or parsley. Finely chop the garlic and add it to the solyanka. Continue simmering over low heat until done.
- 9
Step 9
Transfer the cooked potatoes to a sauté pan. Add the water in which the potatoes were boiled. Cook together for 7–10 minutes.
- 10
Step 10
We place the hot solyanka into deep plates, adding pickled onions, herbs, and olives.
- 11
Step 11
Hungarian solyanka is ready.