If one night, having opened the fridge, you see the collected remains of meat products - it is a signal. It is time to cook solyanka. Nourishing, fragrant, nutritious soup which will give force in the winter frosty evening, in the dank autumn afternoon.
It is required to you
- Beef on a stone – 300 grams;
- kidneys – 2-3 pieces;
- boiled sausage or nipples – 200 grams;
- pork hough smoked – 200 g
- sausage smoked or half-smoked – 200 grams;
- pickled cucumbers are 3-4shtuk;
- capers – 10-15 pieces;
- onion – 2-3 pieces;
- carrots – 1 piece;
- tomato paste – 3-4 tablespoons;
- olives – 1 bank;
- lemon – 1 piece;
- vegetable oil – 50 grams;
- salt
- seasonings – to taste.
Instruction
1. For a start it is necessary to cook broth on the basis of which the motley crew prepares. Meat needs to be defrozen on air, to wash out carefully. Fill in with cold water and put on a plate. In process of a skin congestion, she needs to be moved away. When water begins to boil, lower fire that broth slightly raged. In 30-40 minutes add a parsley root, peppercorn or cardamom on the taste. Leave broth to boil even minutes 30.
2. In a separate pan weld kidneys. Kidneys it is necessary очисть from films and superfluous fat. Beef kidneys need to be soaked previously in cold water 2 hours, regularly changing water. Then to fill in kidneys with pure cold water and to bring to the boil. Water needs to be drained, and to fill in kidneys with a clear water and already to cook until ready.
3. Cut all meat products, pickles and carrots straws. When crushing carrots don't use a grater! At you the straws 3-5 millimeters × 2-4 centimeters have to turn out. Cut onions half rings.
4. Well warm a frying pan with a thick bottom or pig-iron. Pour out a half of oil and fry pork hough, constantly stirring slowly, before formation of golden color. 5-10 minutes. Ready hough needs to be laid out in separate ware.
5. In a frying pan where fried hough, pour out a part of the remained oil and put all cut meat products, except kidneys. Fry 3-5 minutes. Add onions and carrots to a frying pan, brown 5-10 minutes.
6. In other frying pan on the remained oil brown tomato paste. Tomato paste can be replaced with 3-4 tomatoes.
7. Ready meat soup needs to be filtered. Put broth on fire again, salt a little, add to it the cut pickled cucumbers and a capers.
8. While broth begins to boil, sort boiled meat on fibers.
9. As soon as broth begins to boil, lower in a pan all meat products and fried vegetables with vegetables.
10. Cut a half of a lemon thin rings or half rings and postpone. Squeeze out juice of the second half of a lemon and add to Solyanka.
11. Merge a brine from olives. Lower olives to Solyanka. In need of olive it is possible to cut on 2 parts.
12. Mix motley crew, switch off a plate, cover a pan and let's infuse to soup of 5-10 minutes.
13. Spill motley crew on plates, having flavored with small cut fennel, sour cream and a slice of a lemon. Enjoy your meal.