Meat solyanka

Sun, 12/15/2013 – 22:23 Chef
Soup Recipes
Russian cuisine
Description:

Meat solyanka

Ingredients
300 g

Cervelat

300 g

meat

300 g

Tomato paste

4

pickled cucumbers

3

Potato

1

carrot

1

Onion

2 St.l.

Vegetable oil

10

Olives

salt and pepper

greenery

Instructions

Finely chop the carrots and onions. If desired, you can grate the carrots on a coarse grater.

Add the finely chopped servlet and fry for 5-7 minutes. If the servelat is not very greasy, add a little more vegetable oil for frying.

Cook the meat broth per 2 liters of water as standard. The cooking time of the broth depends on the meat that you use to cook it (15-40 minutes). Remove the meat and slice it.

Chop the potatoes coarsely, add to the broth and cook for 5-7 minutes.

Add tomato paste, a little water (100-200 ml), salt, and black pepper to the fried vegetables and servelat. Stir, cover and simmer for about 5 minutes.

Add the grated or chopped cucumbers on a coarse grater (I like it better that way) and simmer for another 3-5 minutes.

Add the pre-prepared “tomato roast” to the soup, mix well. Add more water if you don’t like very thick pickle. Add the chopped boiled meat, olives, salt, black pepper and cucumber brine (for sharpness) to taste and cook for 3-5 minutes after boiling, turning down the heat. Then remove the hodgepodge from the heat, cover and let it stand for at least 15 minutes.

Serve the hodgepodge with sour cream, lemon slice and herbs.
Enjoy your meal!