Cabbage Solyanka with Meat
⏳ Time
50 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
This isn't the Russian solyanka that is a soup. This is a simplified Soviet version made with stewed cabbage and meat. There's almost no effort required—cabbage, pork, and bacon will do all the work. The main thing is to toss them together in a large pot, put it on the heat, and leave it alone for a while.
Ingredients
- White Cabbage - 4 lbs
- Pork Blood - 21.2 oz
- Bacon - 3.5 oz
- Onion - 2 heads
- Carrot - 2 pieces
- Passata Tomato Sauce - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Cut the bacon into small cubes and place it in a heavy-bottomed pot over low heat to render the fat.
Step 3
Once the bacon has released enough fat, you can increase the heat and sauté the meat, cut into small pieces, until golden brown.
Step 4
Remove the meat from the pot temporarily and sauté the sliced onions until they become translucent.
Step 5
Then add the carrots and sauté, stirring, for a couple more minutes.
Step 6
Add the tomato paste and stir for two minutes.
Step 7
Pour in a cup of water, return the meat, and add the chopped cabbage.
Step 8
Season with salt and pepper to taste.
Step 9
Stir well.
Step 10
Cover with a lid and cook on low heat for 40–50 minutes.
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