Solyanka can be of different types: lean, chicken, national team, but the most common - meat. The solyanka turns out to be very satisfying and tasty.
Pick your recipe
You will need
- - 200 g of meat products (any one kind - pork shoulder, pork on the bone, pulp, beef, ribs, etc.)
- - 1 kg of sauerkraut or fresh cabbage
- - 2 pickles
- - 2 onions
- - 3 tbsp. l tomato or tomato paste
- - 1 tbsp. l flour
- - vegetable oil
- - 2 tbsp. l vinegar
- - 1-2 tbsp. l Sahara
- - salt
- - black pepper
- - Bay leaf
Instruction manual
1
Chop the cabbage not coarsely. Heat a pot with vegetable oil, put cabbage in it and simmer for 3-7 minutes, add half a glass of broth or plain water, simmer another 25 minutes.
2
Finely chop the onion, and then fry in a pan until golden. Put it in a pan with cabbage, add tomato, vinegar, sugar, salt, pepper, bay leaf, and simmer for 10-13 minutes.
3
Fry flour with butter in a pan, boil meat products. Cut the meat into small slices, fry in a pan with onions, add the cabbage to the pan, then flour, chopped cucumbers. Boil everything for several minutes.
4
Put the contents of the pan in a large pan, put in the oven preheated to 180 degrees, sprinkle with breadcrumbs and bake for 10-15 minutes.
5
Remove the dish from the oven, arrange on serving plates, decorate with greens and olives, serve.
note
This is not a traditional hodgepodge, therefore it is considered the second dish.
Useful advice
Before serving, you can pour the dish with lemon juice.