Megrelian Solyanka
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Megrelian Solyanka
Ingredients
- Ground coriander - 1 bunch
- Veal - 21.2 oz
- Butter - 3 tablespoons
- Onion - 4 pieces
- Campbell's Beef Broth - 2 cups
- Pickles - 10.6 oz
- Garlic - 4 cloves
- Passata Tomato Sauce - 3 tablespoons
Step by Step guide
Step 1
Wash the veal, pat it dry, and cut it into small pieces. Heat the butter in a skillet and sauté the meat evenly on all sides for 10–15 minutes. Transfer to a deep pot.
Step 2
Peel and finely chop the onion, then sauté it until translucent in the skillet where the veal was cooked. Add it to the meat. Pour in the broth and bring to a high heat.
Step 3
Remove seeds and skin from the pickles and cut them into cubes. Mince the garlic.
Step 4
After the solyanka comes to a boil, reduce the heat to medium, add the tomato paste, garlic, and pickles. Simmer until the meat is cooked, about 20 minutes.
Step 5
Chop the cilantro and sprinkle it over the dish when serving.
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