Solyanka is not just soup. This is a hot, hearty, amazingly delicious dish that gives strength and conserves energy. Solyanka soup is especially good in wet, dank weather. For its proper preparation, you will need a lot of meat products, a couple of hours of time and a desire to share your culinary masterpiece with loved ones. After all, the hodgepodge is so nice to eat in a good and warm company.
Pick your recipe
You will need
-
- 600 g of beef bones with meat;
- 200 g smoked sausage;
- 200 g of doctor's sausage;
- 200 g of prepared beef tongue;
- 1 small parsley root;
- 2-3 pickled or pickled cucumbers;
- 1 large onion;
- 1 large carrot;
- 6-8 pitted olives;
- 1 lemon
- 1 tablespoon flour;
- 100 g butter;
- 2 tablespoons of tomato paste;
- 50 g of dill;
- 50 g of parsley;
- ½ tablespoon of salt without a slide;
- 8 peas of allspice;
- 1 pinch of cardamom;
- 100 g sour cream.
Instruction manual
1
Put the beef bones in the pan, fill with cold water and put the pan on fire. When the water boils, remove the foam and make a medium-power fire. The broth should not boil, adjust the fire to such an extent that the broth is with small bubbles. After an hour of boiling, salt, add cardamom, a few peas of allspice and finely chopped parsley root. Leave the broth to boil for another 30 minutes.
2
Cut the doctor’s sausage, beef tongue and smoked sausage into strips. Put everything on a separate plate. Cut the cucumbers into small, thin rectangles. Peel and cut the carrots and onions into small cubes. Cut olives into thin slices.
3
Remove the pot of broth from the heat, remove the bones, strain the broth. Separate the meat from the bones and chop finely. Put the broth on the fire again and bring to a boil. Throw meat, sausage, tongue and cucumbers into the pan. Put bay leaf and olives. Let it boil for 7-10 minutes over medium heat.
4
Heat the butter in a clean pan. Add a tablespoon of flour. Fry the flour in oil so that there are no lumps. Pour 2-3 tablespoons of broth into a frying pan, mix, bring to a boil. Add tomato paste. Put out all 1-2 minutes. Remove the pan from the heat and pour the tomato sauce into the stockpot. Stir and let it boil for a couple of minutes.
5
Cut the lemon into two pieces. Squeeze the juice of one half into the pan. Stir and remove the pan from the heat. Let the hodgepodge sweat for about 10 minutes.
6
Cut the lemon into thin half rings. Finely chop the dill and parsley. Leave a few twigs of greenery for decoration. Serve aromatic, thick, hot hodgepodge with sour cream. Garnish with lemon, whole olives and herbs.