Meat Solyanka with Olives
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Meat Solyanka with Olives
Ingredients
- Sausages - 7.1 oz
- Salted pork belly - 7.1 oz
- Smoked Neck - 7.1 oz
- Onion - 2 heads
- Kalamata olives - 3.5 oz
- Pickles - 4 pieces
- Carrot - 1 piece
- Lemon - 2 pieces
- Sour Cream - 7.1 oz
- Passata Tomato Sauce - 1 tablespoon
- Green peppercorns - to taste
- Clarified Butter - 1 tablespoon
Step by Step guide
Step 1
Take a large pot (or cauldron), pour in water, and put it on the heat.
Step 2
Open a can of olives. Make sure they are pitted! That's where all the flavor is! I prefer Kalamata olives, but it’s a matter of taste; regular 'ITLV Super' can work too. Drain the liquid, and add the olives to the pot. The longer they stay there, the richer the soup will be.
Step 3
Immediately add 1 onion and the black peppercorns. Not too many—5 to 10 pieces. There are no raw ingredients, so don't worry about the foam.
Step 4
Sausages. This has become a problem in recent years. 'Liquid' and unpleasant by-products of meat production. And the most expensive ones are not necessarily the tastiest. Let's go with a pack of 'Campomos Cocktail' (forgive me, other producers). Cut them up, fry in clarified butter, and transfer to the pot.
Step 5
Do the same with the boiled-smoked pork neck and belly. Leave one piece of belly on a plate aside.
Step 6
In the remaining fat in the pan, sauté the chopped pickles and onion over medium heat. When the onion turns golden, add a tablespoon of tomato paste. Stir vigorously for 2-3 minutes and transfer this beauty to the pot.
Step 7
Wipe the pan and start sautéing the diced carrot (3x3 mm) over medium heat.
Step 8
At this moment, you can pour a shot from the foggy glass, take a sip, and enjoy a piece of fried belly you saved earlier.
Step 9
While the carrot is frying, and your hand is no longer shaking from excitement, skim the fat off the soup. There always seems to be too much. After that, carefully add the carrot to the pot, add a bay leaf, and salt. I like to add the bay leaf at the end of cooking. With prolonged boiling, the essential oils become quite toxic.
Step 10
Let the pot simmer on low heat for another 30 minutes.
Step 11
In the meantime, you can set the table. Shot glasses—one for each hungry person. The glass, to avoid heating, will be brought out at the last moment.
Step 12
Meanwhile, slice the lemon (or maybe two!), chop the green onion finely, and prepare a large bunch of cilantro. Sour cream. I love 'Valio' sour cream, 35-40%.
Step 13
Pour the solyanka into bowls, add the onion, 3-4 thinly sliced lemon wedges, sour cream, and tear off as much cilantro as you desire.
Step 14
Pour a shot.
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