Solanka with Tom Yum Paste and Lemongrass

⏳ Time

3 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

A hybrid of meat solanka and fish solanka with the addition of flavors not known in Soviet cuisine — the acidity and spiciness of lemongrass and tom yum paste.

Ingredients

Boiled Veal - 2 lbs
Porcini Mushrooms - 7.1 oz
Shrimp - 17.6 oz
Onion - 3 heads
Celery stalk - 1 piece
Carrot - 1 piece
Capers - 12 pieces
Pickled Cauliflower - 7.1 oz
Olives stuffed with lemon - 3.5 oz
Lemongrass - 4 stalks
Lemon - 1 piece
Tom Yum Chili Paste - 1 tablespoon
Cilantro - 0.7 oz
Passata Tomato Sauce - 2 spoons
Vegetable Oil - 1 fl oz
Parsley - 0.4 oz
Bay leaf - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Green peppercorns - 6 pieces

Step by Step guide

Step 1

Pour 3 liters of water over the veal, add the onion, carrot, and celery to the same pot. Bring to a boil, then reduce the heat to medium, skim off any foam, and add lemongrass and peppercorns. Simmer for at least two hours, then strain the broth, remove the meat from the bone, and cut it into small cubes.

Step 2

In a pot, sauté two finely chopped onions in oil until soft, then add tomato paste and pepper paste. Sauté for a minute, pour in the broth, and add mushrooms and diced cucumbers. After five minutes, add chopped capers, olives, minced parsley, pieces of veal, and shrimp. Season with salt and pepper.