Meat Solyanka with Kidneys

Soups | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Meat Solyanka with Kidneys

Ingredients

Olives stuffed with lemon - 0.4 oz
Onion - 1 head
Salad Potatoes - 3 pieces
Lemon - to taste
Herbs - to taste
Water - 3 qt
Beef - 17.6 oz
Beef Kidneys - 14.1 oz
Sausages - 7.1 oz
Pork Blood - 7.1 oz
Pickled Cauliflower - 10.6 oz

Step by Step guide

Step 1

Place the piece of meat in cold water, bring to a boil, and simmer until cooked. Important: salt the broth at the end of cooking, when the meat is ready.

Step 2

Soak the kidneys for 5–6 hours, changing the water every 2 hours. To speed up the process, you can soak them in milk for 2 hours. After that, slice the kidneys into strips and sauté in olive oil for 15–20 minutes. Then add the sliced onion and pickled cucumbers. Sauté everything together for another 20 minutes.

Step 3

When the meat is almost ready, add the peeled potatoes (whole) to the pot, along with the sautéed kidneys and vegetables, finely chopped sausages, and ham or bacon.

Step 4

When the potatoes are cooked (approximately after 20 minutes), remove the boiled meat and potatoes from the pot. Cut the meat into small pieces and mash the potatoes. Meanwhile, all other ingredients continue to simmer on low heat.

Step 5

Along with the chopped meat and mashed potatoes, add the olives with pits to the solyanka. Stir in the mashed potatoes constantly to avoid lumps. Add allspice, basil, thyme, and saffron.

Step 6

Bring to a boil and turn off the heat. Let it steep under a closed lid for 20–30 minutes. Before serving, add sour cream, a slice of lemon, and fresh parsley and dill to the finished solyanka.