Solyanka prefabricated meat is a real classic dish of Russian cuisine. If borsch has always been prepared in Ukraine, then a well-welded solyanka has always been highly valued in Russia. Of course, in our days the recipe for this soup has slightly changed, but we will tell you how to properly prepare a hodgepodge.
Recipe for the classic team of saltwort
Ingredients:
- beef shank on the bone - 600 g;
- vegetable oil - 20 ml;
- carrots - 1 piece;
- tomato puree - 200 ml;
- smoked sausage - 50 g;
- olives without pits - 50 g;
- fresh parsley - 20 g;
- bulb - 3 pieces;
- stem celery - 50 g;
- cucumber salted - 300 g;
- cold-boiled pork - 200 g;
- boiled sausage - 200 g;
- lemon - 1 pc.
Preparation
How to cook a homemade horseradish? So, beef shank, pour cold filtered water and put on a strong fire. Bring the broth to boil, remove the foam from the foam, reduce the flame and cook, covering the lid. In half an hour we add the cleared vegetables - carrots, a bulb, a celery and a laurel leaf. We cook another 30 minutes, and then throw out the vegetables, and take out the meat, remove it from the stone and cut it into cubes. We return them back to the broth. The remaining bulbs are crushed and wessed on the vegetable oil until it is transparent. Cucumbers shredded cubes of small sizes and add to the onions. We extinguish all about 15 minutes, and then we put the tomato paste and weighed 10 more minutes on a weak fire. We put the resulting roast in the broth and continue to cook on low heat. The remaining meat delicacies are cleaned, chopped in small slices and also thrown into the soup. At the very end, add olives without pits, add salt, mix and cook for another 15 minutes. After that, remove from heat, let the soup brew under the lid and serve, decorating with a slice of lemon and sprinkling with fresh herbs.
Solyanka prefabricated meat home
Ingredients:
- beef on the bone - 700 g;
- meat delicacies of different types - 1 kg;
- carrots - 1 piece;
- bulb - 2 pieces;
- pickled cucumbers - 200 g;
- tomato paste - 5 tbsp. spoons;
- capers - 3 tbsp. spoons;
- laurel leaf - 4 pcs .;
- ground pepper - to taste;
- vegetable oil;
- olives without pits;
- olives - for decoration;
- pickle cucumber - 2 items;
- fresh greens;
- lemon - 1 pc.
Preparation
For the preparation of the precast meat sause, first you need to boil the broth. To do this, we wash the beef, place it in a saucepan and fill it with the necessary amount of filtered water. Cover the dishes with a lid, put on medium heat and cook for 1.5 hours, taking off the foam so that the broth turned transparent. When the meat is cooked, we take it carefully, cool it, remove it from the stone and cut it into small pieces.
Now we clean and prepare all vegetables for the saltwort: bulbs are finely chopped, pickled cucumbers cut into strips, and carrots rubbed on a grater. In the frying pan pour a little oil, warm it, pour the onion and passer it. Then add the carrots, cucumber and simmer on a small fire for 5 - 7 minutes.
At the end of the preparation, add fresh salted greens, spices to taste and salt. Let the soup brew for about 20 minutes, and then we take out the laurel leaves so that they do not interrupt the taste and aroma of the saltwort. We pour out the dish on plates and decorate each with a lemon slice and several whole olives.