Solyanka is a soup that has an unusual sour-salty-sharp taste. The basis of soup is broth, which should not be salt. To get an excellent broth, choose the appropriate meat. I usually cook it from a beef brisket. And the amount of meat should be significant, to get a rich broth. Ingredients can vary according to your taste. For example, take more meat, or more salted cucumbers, etc. Refers to the Georgian cuisine.
- meat beef (brisket) – 1 kg;
- laurel leaf – 2 pcs;
- olives – 5-7 pieces;
- onion – 2 pcs;
- carrots – 1 piece;
- pickled cucumbers (medium) – 4 – 5 pcs;
- finished meat products – 200 g (smoked sausage with fat, boiled-smoked ham, carbonate);
- black pepper – 5 -7 peas;
- lemon – 0,5 pcs;
- black olives – 10 pcs;
- parsley – 3 sprigs;
- sour cream – 100 g;
- tomato paste – 2-3 tablespoons;
- olive oil for frying;
- salt if necessary, at the end of cooking.
How to cook solyanka?
Rinse the meat well, put it in a saucepan and add water. Put on a strong fire and bring to a boil. Drain the first broth together with the formed foam. So it’s best to make the soup clean and tasty. Pour the water again. Add the peeled bulb and carrots. Boil. Reduce the heat, remove the foam. For 20 minutes before the readiness to put in the broth bay leaf and black pepper peas. Cook for a total of 1.5 hours.
Remove the meat and filter broth.
The remaining onion peeled, finely chopped.
In a frying pan, heat oil and fry the onions until transparent for 5-7 minutes, add smoked meat and put out a little more.
Add the tomato paste, stew all together for another 3 minutes. Add half a glass of hot broth – so it will be even tastier.
Salted cucumbers to clean, cut into thin strips. Slice the olives.
Cooked meat, sausage cut into cubes, carbonate, ham with longitudinal plates. As a meat component, boiled beef tongue is welcome, and you can take sausages. Solyanka becomes interesting when meat products are not less than 4 kinds.
Bring the broth to a boil, put the boiled meat, a dressing from roasted onions with smoked meat and tomato, cucumber. Boil for 10 minutes on a small fire. At the end of the cooking, add salt to taste – if required. Remove from heat, allow to infuse for 10-20 minutes. Solyanka to pour on plates, put in plates a few black olives, 1-2 thin slices of lemon. Sprinkle with chopped parsley. Put the sour cream.