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Classic solyanka with potatoes

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1660
Kitchen Russian
Calorie content 126.1 kcal
Portions 8 port.
Cooking time 5 h
Proteins * 7.3 gr.
Fats * 10.5 g
Carbohydrates* 6.2 gr.
* per 100 gr. product
Classic solyanka with potatoes
Content

Solyanka is a fragrant, thick, smoked - salty first course. In order for the hodgepodge to turn out rich and rich, it is important to cook it correctly. Follow the instructions with the photo - and you will succeed. It will take time to cook the broth and prepare the dressing, but the delicious taste of this hearty, aromatic dish is well worth it. At the same time, 4 ingredients will be cooked on the stove, make sure you have the necessary utensils in advance.

Ingredients

Cooking process

step 1 out of 11
Place the beef on the bone in cold water. Peel carrots and celery, onions. Rinse and cut into large pieces. Vegetables will be needed only for a rich broth.
step 2 out of 11
Put the carrots, root and onion and bay leaf in a preheated dry frying pan and fry a little until lightly burnt.
step 3 out of 11
Transfer the vegetables with lavrushka to the broth, add the peppercorns. And cook it for about 4 hours, uncovered and skimming off the foam.
step 4 out of 11
Peel the pickles and cut into cubes. Fry them in a hot skillet with a little oil for 5 minutes. Pour cucumber pickle over them, it should completely cover them. Cover and simmer for 1 hour. Check periodically that there is enough brine, add if necessary.
step 5 out of 11
Peel the onion, rinse and cut into medium pieces. Transfer it to a preheated skillet with oil and cook over low heat. In order for the onion to dissolve in the broth, it must be sautéed for an hour. After 15 minutes, add butter to it for flavor.
step 6 out of 11
Blanch the tomatoes and grind in a blender until smooth. Transfer them to a preheated skillet, greased with vegetable oil, and fry for 20 minutes, covered with a lid.
step 7 out of 11
Strain the finished broth through a sieve, place in a saucepan in which the hodgepodge will cook, and put on fire. Peel potatoes, wash and cut into small cubes. Put it in the broth, during the cooking process the potatoes will almost dissolve and give a pleasant thickness and taste.
step 8 out of 11
Transfer the onion to the broth, it will dissolve almost before our eyes.
step 9 out of 11
Add tomatoes, cucumbers and 3 1/2 cup pickles each. Wash one lemon, cut into 2 parts, and squeeze the juice into the broth. Cover the saucepan with a lid and simmer over low heat for 10-15 minutes.
step 10 out of 11
Chop smoked meat into strips. Separate the beef meat on which the broth was cooked from the bone and also chop. Transfer the meat products to the broth. Toast 1 bay leaf and place in soup for more flavor. Cook for another 10-15 minutes over low heat.
step 11 out of 11
Remove the soup from the stove and let sit for 20 minutes. Place the rich and aromatic hodgepodge into plates with a few olives, capers and olives in each. Place a slice of lemon and parsley in the center.

Bon Appetit!

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