Haidutska Solyanka

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Haidutska Solyanka is a traditional Bulgarian festive dish. It is prepared outdoors in a large cauldron over an open fire. Typically, at large gatherings, a lamb is slaughtered and then the solyanka is made from the whole lamb carcass. According to the traditional recipe, pine branches and fresh berries—raspberries or blackberries—are added to this dish. However, if these ingredients are not available, you can manage without them, though in this case, the dish will lose some of its spicy nuances of taste and aroma.

Ingredients

Lamb - 2 lbs
Fresh Mushrooms - 7.1 oz
Parsley - 1 piece
Celery salt - 0.4 oz
Carrot - 1 piece
Potato - 12.3 oz
Raspberry leaves - 2.1 oz
Scallions - 2 stalks
Chopped Sage Leaves - to taste
Salt - to taste

Step by Step guide

Step 1

Rinse the lamb, remove membranes, tendons, and fat, separate the meat from the bones, and place the meat and bones in a pot. Cover with water and put on the heat. Bring to a boil and then simmer for an hour over medium heat, constantly skimming off the foam. Remove the pot from the heat, extract the meat and bones. Strain the broth and pour it back into the pot, cool the meat, cut it into small pieces, and then return it to the broth. Put the pot back on the heat and cook until the meat is tender.

Step 2

Wash, dry, and julienne the parsley root, celery root, and carrot. Peel and cut the potato into large chunks. Rinse and chop the mushrooms into large pieces. Rinse the berries and pine branch and wrap them in sterile cheesecloth. Rinse and chop the green onion.

Step 3

Remove the bones from the broth—they are no longer needed. In the boiling broth with lamb, add the roots, carrot, potato, mushrooms, the wrapped pine branch and berries, and bay leaf. Season with salt and pepper to taste; you can also add a bit of dry wine or lemon juice for aroma. Cook the solyanka over medium heat with the lid on for half an hour.

Step 4

Before serving, remove the cheesecloth with the berries and pine branch from the pot. Distribute the meat evenly among the plates, pour the solyanka, and sprinkle with finely chopped parsley on top.