Solyanka
Solyanka is a soup belonging to the classic cuisine of Russia and Ukraine, the original variants of which have been known since the 15th century. During the Soviet era, solyanka was a very well-known canteen in the countries of the former Eastern Bloc.
It is a soup having a strong flavor and is a very nutritious and delicious addition to the lunch table. This soup can also be made with mushrooms or fish, but I made this soup rich in meat, using loin in the soup, boiled sausage, smoked sausage, and smoked ham.
I recommend it for those who want to prepare a nutritious and delicious lunch and remember the tastes of the past.
Preparation time: 2 hours of broth preparation, 45 to 60 minutes of soup cooking
Level: easy
Quantity: 5-6 L of soup
Ingredients:
Meat and broth:
1 kg pork bones with meat or ribs
4-5L of water
1 larger onion
1 medium carrot
1 celery stalk
3-4 bay leaves
10 black peppercorns
for seasoning seal salt
1 teaspoon mixture of herbs (e.g. parsley, leek, dill)
Soup:
Cut 500 g of cooked meat into pleasant pieces
300 g of cooked sausage cut into strips
150 g of smoked sausage with a stronger taste
150 g of smoked ham
400 g jar of pickled cucumbers
3 medium carrots coarsely grated
3 medium garlic cloves chopped
200 g of tomato paste
3-4L of meat broth
Salt and black pepper for seasoning
cooking oil for frying
for garnish parsley, green onions, or other herbs
sour cream for serving
Preparation:
1. Boil the broth. Pour 4-5L of water into a large pot, add the meat, cut the onion with the peel in half, cut the carrot and celery stalk into 5-6 cm long pieces and add to the pot. Bring the water to a boil, remove any foam on the surface.
2. Adjust the heat to low, add the bay leaves, pepper and salt, and herbs and cook for about 2h until the meat is tender and the broth is firm and fragrant.
3. Remove the meat from the broth and allow to cool, strain the broth through a thicker sieve to remove peppercorns and larger pieces. Discard the onions, carrots, and celery stalks or eat them.
4. Clean the meat from the bones and cut it into suitable pieces.
5. Coarsely grate the carrots, chop the onion and garlic and fry them in a pan for about 10 minutes until the carrots are lightly browned and the mixture starts to smell good.
6. Cut the boiled sausage, ham, pickle, and smoked sausage into pieces and add to the drained broth with the meat.
7. When the carrots are fried with the onion and garlic, add them to the soup.
8. Add about 200g or more of tomato paste to taste and mix
9. Season with black pepper and salt if necessary and simmer for about 45 minutes
Serve with herbs and sour cream.
Ready !!
