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Solyanka in Georgian

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1463
Kitchen Georgian
Calorie content 71.9 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 4.8 gr.
Fats * 6.7 g
Carbohydrates* 6 gr.
* per 100 gr. product
Solyanka in Georgian
Content

According to Georgian tradition, each guest is offered to taste this exquisite dish and wash it down with good red wine. It is prepared very simply, but you will remember its taste for a long time.

Ingredients

Cooking process

step 1 out of 9
Wash the beef with warm water, peel it of fragments of bones, films and fat, cut into pieces of medium size.
step 2 out of 9
Fill a saucepan halfway with cold water, put it on high heat and cover. As soon as the water boils, add the beef and reduce the heat. Remove the foam from the broth during cooking. Cook the beef for 1 hour until tender.
step 3 out of 9
Remove the husk from the onion, cut into half rings.
step 4 out of 9
Cut the pickles into small cubes.
step 5 out of 9
Chop the cloves of garlic with a knife or rub on a fine grater.
step 6 out of 9
Finely chop the fresh herbs with a knife.
step 7 out of 9
Pour sunflower oil into a preheated pan. First, fry the onion until golden brown, then add the tomato paste, stir, simmer for a couple of minutes, add pickles, simmer, stirring constantly for 5-7 minutes.
step 8 out of 9
By this time, the meat should reach readiness, remove it from the broth with a slotted spoon and add to the other ingredients in the pan, pour 250-350 milliliters of beef broth there. Then add chopped garlic, salt and seasonings, stir well again and simmer over low heat for 20 minutes. add chopped greens a few minutes before cooking.
step 9 out of 9
Georgian solyanka turns out to be quite thick, it can be served as a first course, and can also be used as a gravy for porridge and pasta.

Bon Appetit!

 

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