Solyanka with Potatoes
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
12
Description
Solyanka with Potatoes
Ingredients
- Pork Skewers - 17.6 oz
- Salad Potatoes - 17.6 oz
- Carrot - 1 piece
- Onion - 1 head
- Garlic - 2 cloves
- Olives stuffed with lemon - 3.5 oz
- Pickles - 3.5 oz
- Herbs - to taste
- Passata Tomato Sauce - 10.6 oz
- Allspice berries - 5 pieces
- Mixed Ground Peppers - 1 teaspoon
- Salt - to taste
- Bay leaf - 1 piece
- Vegetable Oil - 3 fl oz
- Semi-Smoked Sausage - 1.8 oz
- Lemon - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 10
Cook all the ingredients for about 10–15 minutes. Serve the finished dish hot.
Step 2
Wash the meat thoroughly, place it in a pot, cover with water, add salt to taste, bring to a boil, skim off the foam, add 5 allspice peas, and cook until done, about 40–50 minutes. Carefully remove the cooked meat from the broth, let it cool, and strain the broth through a colander.
Step 3
Peel the potatoes, cut them into cubes or strips, add them to the pot with the broth, and salt to taste. Cook the potatoes until done.
Step 4
Separate the cooled cooked meat from the bone and cut it into small cubes.
Step 5
Peel the onion and carrot, wash them well, cut them into strips or small cubes, and place them in a frying pan with 100 ml of vegetable oil.
Step 6
Fry the onion and carrot until golden. Add 300 g of tomato paste to the frying pan, sauté for a bit (5 minutes), stirring, add 1–2 ladles of broth, and simmer for another 5 minutes.
Step 7
Cut the cooked meat into small cubes and add it to the broth with the cooked potatoes. Optionally, add a few cartilage pieces from the ribs.
Step 8
Cut the smoked bacon into small strips or cubes and add it to the pot.
Step 9
Add the fried onion and carrot with tomato paste to the pot, 100 g of olives, herbs to taste, sliced pickles, a couple of lemon wedges, 1 bay leaf, 1 teaspoon of mixed peppers, 5 allspice peas, and salt to taste. Peel and wash the garlic, press it through a garlic press, and add it to the pot.
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