Solyanka assorted meat classic recipe
0
762
Kitchen
Russian
Calorie content
143 kcal
Portions
6 port.
Cooking time
120 minutes
Proteins *
5.7 g
Fats *
10.4 g
Carbohydrates*
11.4 gr.
The taste of this dish is incredibly rich, rich and special: it is hard to believe that the recipe for prefabricated meat hodgepodge originally appeared for the disposal of food leftovers. All the components, cut into the same cubes, are put together like a puzzle and form a picture of an ideal hearty, rich soup, which has already become a classic dish of Slavic cuisine.
Ingredients
Cooking process
First you need to cook the broth for the hodgepodge. To do this, thoroughly rinse the meat and the broth set with water, put it in a saucepan, fill it with two liters of cold water and put it on the stove. After the water boils, remove the foam. Put one onion and pre-peeled carrots in the broth and cook it for an hour and a half until the meat is completely soft. Boiling should not be intense, since the transparency of the finished broth depends on it.
Peel the remaining onion and chop finely. Put butter in a frying pan and melt it. Put the chopped onion in hot oil, sauté it until lightly browned. Pour the flour over the onion, stir and fry for about two to three minutes. Then put in the tomato paste, stir and cook for another five minutes, remembering to stir all the time to avoid burning.
Put the broth on the stove again and bring it to a boil. Add cubes of meat, sausages and ham to the boiling broth. Place the chopped pickles and capers. Spoon the frying with tomato paste into the soup, lower the olives and bay leaves. With a low boil, cook the hodgepodge for ten minutes. Towards the end of cooking, taste the soup and add salt and black pepper to taste.
Bon Appetit!