Solyanka (or village, the original version of the name) is a popular dish of Russian cuisine, it is a sharp thick soup of the type of the national chowder on steep meat, fish or mushroom broth (accordingly, the hodgepodge is meats, mushrooms and fish).
Meat solyanka is prepared using different kinds of meat (and sometimes - ready-made sausages). Also add and pickled: pickled cucumbers, sauerkraut, capers, olives, lemon, pickled or pickled mushrooms, cucumber pickle. Of course, add spices, herbs, garlic, pepper and sour cream. All this gives the solyanka special properties (including strong anti-alcohol overtones) and a characteristic acute-sour-salty taste.
Tell you how to make a delicious hodgepodge of pork with cabbage, the recipe is simple, this soup, definitely, you will like.
Salsola with pork and cabbage
Ingredients:
- chicken and / or duck backs (top with neck) - 1-2 pcs .;
- pork lean, uncooked, uncooked (paddle, ham, neck) - about 200-300 g;
- pork bacon smoked or bacon - about 200-300 g;
- pickled cucumbers - 2-5 pieces. (depending on the size);
- fresh or sauerkraut - about 200-300 g;
- mushrooms marinated or salted - about 200-300 g;
- dark olives without pits - about 20 pcs .;
- potatoes - 3-4 pieces;
- garlic - 2-3 cloves;
- Fresh fresh herbs (including luchok, as well as parsley, dill, coriander and other fragrant herbs, excluding thyme, mint and sage) - a thick bunch;
- spices dry different;
- butter natural - about 25 g;
- lemon;
- sour cream is natural.
Preparation
First, weld a strong fat broth, using the back of the chicken and / or ducks. Of course, instead of broth, cooked on the basis of bird meat, you can use strong beef or mutton broth. We put the meat on bones with cold water in a saucepan and put it on medium heat.
In the process of boiling carefully remove excess fat and noise. After boiling, we will cook on the faintest fire with a spike of celery, an onion, pepper-peas, a laurel leaf and a carnation. We take out the backs with a noise, the broth is slightly cooled and filtered.
Pork raw uncooked meat shall be cut into small strips or slabs, in the same way (across the layers), cut bacon. We put it in a saucepan, pour it into broth, bring it to a boil, reduce fire and cook for 20 minutes, then lay the peeled and sliced not too finely potatoes. We cook for another 10 minutes.
Now add rinsed sauerkraut or chopped fresh cabbage, mushrooms, sliced cucumbers and olives. Cook the hodgepodge until the potatoes are ready (that is, for another 5-10 minutes). We add the cut from the bird's backs meat and a slice of butter - so the taste will be more interesting. Salt can not be used if the saltwort turned out to be not enough salt - use brine from salted cucumbers or cabbage - they are more fragrant. Slightly cool the solyanka for 10-15 minutes, it is even better infused.
We pour out on deep plates or soup cups, add
Of course, in the solyanka you can also add various sausages (which is especially convenient in the country), rice (in small quantities), as well as onion and carrot fry and tomato paste.