Mixed Solyanka
⏳ Time
3 hours
🥕 Ingredients
19
🍽️ Servings
8
Description
The word 'solyanka' is as pleasing to the Russian ear as it is ambiguous. Some people make mixed solyanka with mushrooms, others with olives, some with capers, and some with pickles; there are even those who completely deny the use of cabbage in the recipe. One thing is for sure: you cannot make meat solyanka without meat. The more varieties or types of meat you gather in this incredibly hearty soup, the tastier it will be. Here, it’s not so much about knowing the measure, but about creating harmony: this recipe involves six different types of meat, ranging from beef to smoked sausages, all of which complement each other beautifully.
Ingredients
- Bone-in Beef - 10.6 oz
- Sausages - 3.5 oz
- Ham - 3.5 oz
- Hunter's Sausages - 3.5 oz
- Semi-Smoked Sausage - 3.5 oz
- Pickled Cauliflower - 7.1 oz
- Olives stuffed with lemon - 3.5 oz
- Onion - 2 heads
- Carrot - 1 piece
- Vegetable Oil - 1 fl oz
- Butter - 0.7 oz
- Passata Tomato Sauce - 2.5 oz
- Bay leaf - 1 piece
- Allspice berries - 5 pieces
- Lemon - to taste
- Sour Cream - to taste
- Parsley - 1.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Pour two liters of water over the meat and bring to a boil. Then reduce the heat, skim off any foam, and add a whole onion, a carrot, a bay leaf, and black peppercorns. Let it simmer for about one to one and a half hours.
Step 3
Chop the onion and sauté it in a mixture of vegetable and butter until translucent.
Step 4
Add the tomato paste and sauté for a couple more minutes.
Step 5
Cut the meat from the broth and other meat products into small pieces.
Step 6
Dice the pickled cucumbers.
Step 7
Slice the olives into rings and chop the parsley.
Step 8
Strain the broth, return it to the stove, and add all the meat, the sautéed onions, and diced pickles. Simmer for 15–20 minutes over low heat.
Step 9
Finally, add the chopped olives and parsley.
Step 10
Remove from heat, cover with a lid, and let it steep for 5–10 minutes. Serve with a slice of lemon and sour cream.
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