Solyanka is one of the oldest dishes of Russian cuisine. This is a hot first dish, cooked on meat, fish or mushroom broth with the addition of pickles , lemon, capers, olives. In this article we will tell you how to prepare a Don solyanka.
Recipe for Don Solanka
Ingredients:
- sturgeon - 300 g;
- stump of sturgeon - 400 g;
- onion - 100 g;
- pickled cucumbers - 300 g;
- carrots - 80 g;
- parsley root - 50 g;
- tomatoes - 120 g;
- capers - 40 g;
- olives - 70 g;
- tomato puree - 50 g;
- butter - 30 g;
- lemon - 1 slice;
- olives - 40 g;
- greens, salt, pepper, bay leaves - to taste.
Preparation
The head of sturgeon fishes is cut into several parts, thoroughly washed and cooked in salted water for about 1 hour. Then remove the pieces from the pan, cool and separate the meat from the cartilage, the armor plates are always removed. Pulp lay in the bowl, and cartilage is again sent to the broth and cook until ready. Sturgeon, cleanse, separate the fillets from the skin and bones and cut into large pieces. Cook the fish until ready in a separate container. Then we remove the fish, cool it and put it off for the time being.
Onions, parsley root and carrots are cleaned and cut into thin strips. In a frying pan, melt the butter and fry the vegetables until soft. Salted cucumbers are peeled and also cut into strips. We combine both broths and bring to a boil, then add carrots with onion and parsley root, sliced pickles, capers, salt and spices and boil for another 10 minutes. Now lay out the fish, tomato puree, olives and olives, tomatoes cut into slices, a slice of lemon and cook for another 10 minutes. Solyanka "Donskaya" from fish is ready!
Meat Don Solyanka
Ingredients:
- beef - 0,5 kg;
- pork - 0,5 kg;
- beef tongue - 700 g;
- onions - 200 g;
- carrots - 200 g;
- Bulgarian pepper - 100 g;
- pickled cucumbers - 300 g;
- fresh tomatoes - 300 g;
- tomato paste - 2 tbsp. spoons;
- garlic - 1 clove;
- celery - 2 stems;
- bitter pepper - to taste;
- greens (parsley, dill, coriander) - 50 g;
- dry mixture of cilantro and basil - 1 teaspoon;
- lemon;
- olives;
- olive oil - 4 tbsp. spoons;
- salt, pepper - to taste.
Preparation
Beef, pork, beef tongue cook until ready, then take out of the broth, cool and cut into strips. In the frying pan pour olive oil, add chopped carrots, bell peppers, onions, celery, pickles, tomatoes, peeled and diced and tomato paste. Stir and fry all together for about 7 minutes, stirring occasionally. We bring the broth to a boil, lay out the chopped meat and let it boil again. To taste, add crushed herbs, salt and spices. Let's brew for 10 minutes. Add sour cream, olives and a slice of lemon to each plate.