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Solyanka in the oven

0
940
Kitchen Russian
Calorie content 105.1 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 4.2 gr.
Fats * 10.8 g
Carbohydrates* 4.5 gr.
* per 100 gr. product
Solyanka in the oven
Content

Better than a hodgepodge can only be a hodgepodge cooked in the oven. Thick-walled clay pots are ideal for these purposes. In them, the soup acquires a bright, rich taste.

Ingredients

Cooking process

step 1 out of 8
Put the meat in boiling water, bring to a boil, remove the resulting foam from the surface of the broth. Cook for 1-1.5 hours. Add spices to taste half an hour before cooking. Pour pickle brine into the soup broth at a rate of 1 to 6.
step 2 out of 8
Remove the finished meat from the broth, when it cools down, cut into small pieces. Fill the clay pots with water for 15 minutes, then put the pieces of meat in them.
step 3 out of 8
Cut the onion into small cubes, the bacon into thin strips. In a preheated skillet, fry the bacon until the bacon becomes transparent, then add the onions to it and fry together for 5-7 minutes. Add thinly sliced ​​sausages to the pan, stirring constantly, fry for a couple of minutes. Divide the contents of the pan into the pots.
step 4 out of 8
Peel and cut carrots into strips, pickles and smoked sausage into thin strips. Fry carrots in sunflower oil, add pickles and smoked sausage to it, add tomato paste and chopped garlic last, fry for a couple of minutes over medium heat.
step 5 out of 8
Finely chop the cabbage and greens, remember with your hands until the cabbage gives juice. Add spices to your taste to the cabbage, arrange it in the pots. Place the next layer of roast carrots, cucumbers and sausages.
step 6 out of 8
Boil the broth again, remove the foam from it, strain through a sieve and pour the contents of the pots with it.
step 7 out of 8
Preheat the oven to 150 degrees. Close the pots with lids and place in the oven, after which the temperature can be increased to 210 degrees. Leave the pots in the oven until the soup boils for 20-30 minutes.
After the contents of the pots boil, reduce the temperature to 160 degrees and leave them to simmer for 40-50 minutes. Stir the soup in the pots 20 minutes before cooking and add the lemon juice to taste. Cut olives into slices, lemon into thin slices.
step 8 out of 8
Solyanka can be served in pots or poured into bowls, add lemon wedges, olives, fresh herbs and sour cream to the soup.

Bon Appetit!

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