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Classic solyanka with meat

0
521
Kitchen Russian
Calorie content 190 kcal
Portions 10 port.
Cooking time 150 minutes
Proteins * 7.9 gr.
Fats * 15.1 gr.
Carbohydrates* 19 gr.
* per 100 gr. product
Classic solyanka with meat
Content

In this recipe for making a classic hodgepodge, we will use fresh meat with a small (in quantity) set of smoked meat in the form of chicken and sausages. You can use smoked meats as they are, the composition is not precisely determined.

Ingredients

Cooking process

step 1 out of 10
Wash fresh meat (you can take any), place in a saucepan for cooking soup, cover completely with cold water and bring to a boil over high heat.
step 2 out of 10
Remove the foam from the boiled broth, add peeled onions, carrots and peppercorns to it, salt and cook over low heat for 1.5 hours. For flavor, you can put garlic and parsley in the broth by the end of cooking.
step 3 out of 10
While the meat is cooking, prepare the hodgepodge dressing. Cut the pickles into small cubes. Peel the onions and chop finely.
step 4 out of 10
Heat vegetable oil in a deep skillet and fry the onions in it. Then add chopped cucumbers to the onion, pour in half a cup of cucumber pickle and add 2 ladles of meat broth. Bring the contents of the pan to a boil.
step 5 out of 10
Put tomato paste and sugar to your liking in a boiled dressing, stir everything and simmer over low heat for 20-30 minutes.
step 6 out of 10
Peel smoked meat products and cut into small pieces.
step 7 out of 10
Slice olives longitudinally to taste better in the soup.
step 8 out of 10
Remove the cooked meat from the broth and cool it slightly, then cut into small cubes. You can throw out the lou and carrots from the broth.
step 9 out of 10
Put the prepared dressing in the broth, add the chopped smoked meats and olives and bring the hodgepodge to a boil. You can pre-fry the sliced ​​sausages, which will maximize the taste and aroma of smoked meats.
step 10 out of 10
When the hodgepodge starts to boil, remove the sample and adjust to your liking, adding either salt or cucumber pickle. Cover the cooked hodgepodge with a lid and leave for 20 minutes to infuse. Then you can serve with sour cream, a circle of lemon and fresh herbs in each plate.

Eat to your health!

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