This rich nourishing soup with a sharp taste is pleasant to all. The classical recipe of solyanka is very simple. It is good also the fact that here all types of meat products which are available in the fridge can be used.
It is required to you
- - ham – 200 g
- - pickled cucumbers – 4 pieces;
- - tomato paste – 2 tablespoons;
- - vegetable oil – 3 tablespoons;
- - olives (at will) – 1 tablespoon;
- - a capers (at will) – 1 tablespoon.
- For broth:
- - meat on a bone – 500 g;
- - water – 3 l;
- - onion – 1 head;
- - bay leaf, allspice, salt.
Instruction
1. Beef or veal on a bone will be suitable for broth. We place meat in a deep pan, we fill in with water and we bring to the boil. We scum and cook 2 hours on slow fire. For half an hour until ready we put the whole bulb in a pan, we salt to taste (1 tablespoon of salt is approximately necessary), we add 1-2 laurel leaves and several peas of allspice.
2. We take out meat from ready broth, we separate it from a bone and we divide into small pieces. We cut ham straws approximately in centimeter thickness. Except ham, it is possible to add some sausage or sausages to soup if they are available for you. The more various meat products will be in solyanka, the its taste will be richer. Also we cut pickled cucumbers straws.
3. Onions are cut by half rings, we spread on a frying pan with vegetable oil and we fry to softness. We add several spoons of broth and tomato paste, we mix and we extinguish 3-5 minutes. Then we shift in a pan with broth.
4. Also we place meat, ham and cucumbers in broth, there we pour out a capers. We cook 10-15 minutes. At the end of cooking we add some olive. Capers and olives in this recipe are optional, but they will make taste of solyanka richer. It is possible to add the tomatoes cut by circles also. We cover a pan and we allow to infuse 15 minutes.