Solyanka belongs to one of the oldest dishes, which are loved by many for their multifaceted flavor. Even on the holiday table, it will definitely be appropriate.
For preparation you will need such ingredients:
–
meat on the bone (chicken, pork or beef), 1.5 kg;
– water, 2.5 liters
; – salt, half a tsp
; – perlovka,
1 tbsp; – rice, 1 tbsp
; – buckwheat, 1 tbsp
; – onion, 1 pc; –
pickled cucumbers, 2 pcs;
– tomato paste
, 1
tbsp
.
l; – cucumber brine, 150 ml;
– vegetable oil, 2 – 3 tbsp
; – meat cuts – ham, cooked sausage, smoked sausage, 600 g;
– olives, 10 pcs; –
lemon for serving.
Cooking process
Take any meat and in any proportions, but in general – 1.5 kg.
Boil the meat in the first water, drain and pour clean. Cook for 1.5 hours. 20 minutes before the readiness,
pour
salt.
Pour boiling water over the pearl and leave to swell. Rinse rice and buckwheat and send all the groats to the meat to cook.
Onions and cucumbers cut into small cubes
. Onions fry in vegetable oil until translucent, add cucumbers and fry until ready, add tomato paste, mix well.
Pour into the pan brine and stew the mass for 2 minutes and then pour it into the soup
.
Cut meat
slices
into
slices
and fry for 3 minutes on a dry frying pan and immediately add to the pot.
Take out the meat and cool down, separate it from the bones, cut and add to the soup.
Add slices of olives, dill, bring to a boil and remove from the stove.
When serving, put sour cream
and slices
of lemon
.
