channel are here with a collection of recipes. Today
we will prepare a meat hodgepodge. This
delicious, filling and aromatic soup is
usually prepared in our family on the second or
third day after holidays or
family feasts when there
are still leftovers of various cold
cuts in the refrigerator, olives, lemon,
pickles, fresh tomatoes. This is an
excellent reason to prepare a
hot solyanka from this set of products.
As a base for the soup, I will
use two liters of ready-made
rich broth from homemade chicken, and
as meat ingredients, I have
ham, smoked chicken meat, 3
sausages and smoked pork belly, a
total weight of 700 grams. First, you
need to save the onion in oil, but
since I got a
rather fatty brisket, cut it into thin
pour in two or three tablespoons of any oil or
meanwhile, cut 2 heads of onion
into strips or You
can fry the onion and meat products separately
in a frying pan for a quarter of a ring, but I usually cook
everything at once in one pan.
As soon as some of the fat has rendered from the bacon
and it is lightly fried, add the
onion and sauté until golden
brown. There should be a lot of onion in the solyanka;
it gives a special sweetness, but carrots
and potatoes are never added to the
classic solyanka, unlike
homemade solyanka. While the onion is frying,
chop the cucumbers. I have one salted and
several pickled ones. If the cucumbers are
quite large, they should be
peeled and seeded and cut into slices
Add 50 grams of
tomato paste to the fried onions and fry for literally a
minute until it turns orange.
orange.
add the pickled cucumbers and simmer for five
Various types of boiled, fried,
baked, or smoked poultry can be used as meat ingredients for preparing solyanka.
sausages and frankfurters any sausages ham ham brisket
boiled tongue
kidneys and so on the assortment can be
absolutely arbitrary as they say from
what is available
solyanka turns out to be especially tasty and rich
rich
if it consists of at least four or five
names again assorted and at least
add the remaining broth and cook for another
in the meantime chop fresh or
olives or if you have olives
after five minutes and send them to the pan
there pour capers if you don't have
them replace with green olives or olives
olives
bring the solyanka to a boil remove the
add bay leaf ground
black pepper and salt to taste
from the lemon cut off a few slices for serving
cut off the zest although in my opinion with the zest it is
[music]
and another 2 3 slices finely chop and
send to Instead of lemons, you
can add
cucumber brine
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Let the solyanka simmer over low heat for
another 5-7 minutes, preferably under a lid, but
I don't cover it so you can see everything clearly.
Meanwhile, chop the greens for serving.
and taste the solyanka. I
needed literally a
Cover the finished soup with a lid and let it
brew for 10-15 minutes and remove the
bay leaf. When serving,
add a slice of lemon to the solyanka. Add
sour cream, if desired, whole olives and
sprinkle with fresh herbs. Meat
solyanka is a very concentrated,
incredibly appetizing and satisfying soup. A bright,
piquant, rich, sour, salty,
piquant taste will not leave anyone indifferent.
indifferent.
Cook with love and eat with
pleasure. I wish everyone a bon
appétit. Dina and the channel were with you.
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