Meat Solyanka
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
12
Description
Meat Solyanka
Ingredients
- Pork tenderloin - 17.6 oz
- Beef hoof - 17.6 oz
- Salad Potatoes - 17.6 oz
- Carrot - 1 piece
- Onion - 1 head
- Garlic - 1 clove
- Olives stuffed with lemon - 3.5 oz
- Pickles - 3.5 oz
- Herbs - to taste
- Allspice berries - 15 pieces
- Bay leaf - 3 pieces
- Lemon-Pepper Mix - to taste
- Salt - to taste
- Passata Tomato Sauce - 10.6 oz
- Vegetable Oil - 3 fl oz
- Lemon - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Thoroughly wash the beef heart under running water. Place it in a pot, cover with water, put the pot on the heat, bring to a boil, and boil for 10–15 minutes.
Step 3
Drain the water, wash the heart under running water, place it back in the pot, cover with water, put the pot on the heat, bring to a boil, add 5 allspice berries and 1 bay leaf, salt to taste, and cook the heart until tender for about 40 minutes, then remove from the broth and let it cool.
Step 4
Thoroughly wash the pork tenderloin under running water, place it in a separate pot, cover with water, put the pot on the heat, bring to a boil, add 5 allspice berries and 1 bay leaf, salt to taste, and cook until tender for about 40 minutes. Then carefully remove the cooked meat from the broth, let it cool, and strain the broth through a colander.
Step 5
Peel the potatoes, cut them into cubes or strips, and add them to the pot with the broth, salting to taste. Cook the potatoes until tender.
Step 6
Peel the onion and carrot, wash them well, cut them into strips or small cubes, and place them in a frying pan, adding 100 ml of vegetable oil.
Step 7
Fry the onion and carrot until golden. Add 300 grams of tomato paste to the pan, sauté for a bit (5 minutes) while stirring, add 1–2 ladles of broth, and simmer for another 5 minutes.
Step 8
Cut the cooked meat into small cubes and add it to the broth with the cooked potatoes.
Step 9
Cut the cooked heart into strips and add it to the broth with the cooked potatoes.
Step 10
Add the fried onion and carrot with tomato paste to the pot, along with 100 grams of olives, herbs to taste, sliced pickles, a couple of lemon wedges, 1 bay leaf, 1 teaspoon of pepper mix, 5 allspice berries, and salt to taste. Peel and wash the garlic, press it, and add it to the pot.
Step 11
Cook all the ingredients for about 10–15 minutes. Serve the finished dish hot.
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