Solyanka is the traditional Russian dish originating from ancient domestic tyranny brine soups "pokhmelok" and "kroshenok". In the 19th age of solyanka from national foods turned at first into the dish served in taverns, and then and at restaurants. The general for all solyankas – meat, fish, mushroom – is the basis from broth and a cucumber brine.
It is required to you
- Solyanka meat national team
- 5 liters of meat soup;
- 2 glasses of a cucumber brine;
- neat's tongue of boiled 1 piece;
- kidneys beef boiled 2 pieces;
- 200 g of boiled beef;
- 1 smoked sausage;
- 100 g of ham;
- 1 bulb;
- 1 carrots;
- 250 g of the wiped tomatoes;
- 3 pickles;
- olives
- capers;
- lemon slices
- sour cream and greens of parsley for giving.
- Fish solyanka
- 5 liters of fish broth;
- 2-3 glasses of a cucumber brine;
- 300 g of fillet of sturgeon;
- 300 g of fillet of a salmon;
- 1 bulb;
- 1 carrots;
- 250 g of the wiped tomatoes;
- 3 pickles;
- olives
- capers;
- lemon slices
- parsley greens for giving.
Instruction
1. Solyanka meat sbornayamyasny to mix broth with a cucumber brine and to boil, scum and warm 3-5 more minutes.
2. To peel carrots and onions. Cut onions a small cube, to grate carrots. Fry onions on vegetable oil, add carrots and brown 1-2 minutes, pour in the wiped tomatoes and extinguish on average fire of 7-10 more minutes.
3. To husk cucumbers if seeds in them large – to remove them. Cut a small cube. Also to cut all meat ingredients. To put fried vegetables, meat, cucumbers in the boiling broth, to add a capers and on 3-4 pieces of black and green olives, to reduce fire to a minimum and to weary 10-15 minutes. Before readiness taste soup and if it seems to you salted insufficiently, salt if a little put too much salt or slightly sourish, add a little sugar. Pour Goryachaya Solyanka on soup plates, decorate with a slice of a lemon and greens of parsley, to add a sour cream spoon.
4. Solyanka also to mix rybnayaprotsezhenny fish broth with a cucumber brine and to warm. It is possible to cook broth from the heads and bones of a trout, salmon, sturgeon, having added to them bay leaf, peppercorn, a root of a celery and having poured in several minutes until ready in a glass of white wine.
5. Wash, clean, grate carrots, also to clean and cut a small cube onions. Fry on vegetable oil at first onions to transparency, then add carrots and brown 2-3 minutes, put the wiped tomatoes and extinguish, liquid won't be evaporated yet.
6. From cucumbers to husk and remove seeds if they are large and rigid. Cut a small cube. Put in broth the cucumbers cut in half black and green olives (about 10 pieces), a capers, subfrying. In the boiling broth to lower the fillet of fish cut on large pieces and to cook soup to her readiness – 5-10 minutes. Serve fish solyanka, having decorated with parsley and a slice of a lemon.