Solyanka can be of different types: lean, chicken, combined, but the most common is meat. Solyanka turns out to be very satisfying and tasty.
It is necessary
- - 200 g of meat products (any one type - pork shoulder, pork on the bone, pulp, beef, ribs, etc.)
- - 1 kg of sauerkraut or fresh cabbage
- - 2 pickles
- - 2 onions
- - 3 tbsp. l. tomato or tomato paste
- - 1 tbsp. l. flour
- - vegetable oil
- - 2 tbsp. l. vinegar
- - 1-2 tbsp. l. Sahara
- - salt
- - black pepper
- - Bay leaf
Instructions
Step 1
Chop the cabbage not coarsely. Heat a saucepan with vegetable oil, put the cabbage in it and simmer for 3-7 minutes, add half a glass of broth or plain water, simmer for another 25 minutes.
Step 2
Chop the onion finely and fry in a skillet until golden brown. Put it in a saucepan with cabbage, add tomato, vinegar, sugar, salt, pepper, bay leaf there, simmer for another 10-13 minutes.
Step 3
Fry flour and butter in a frying pan, boil meat products. Cut the meat into small slices, fry in a pan with onions, add to the saucepan to the cabbage, then flour, chopped cucumbers. Boil everything for a few minutes.
Step 4
Put the contents of the pan into a large frying pan, place in an oven preheated to 180 degrees, sprinkle with breadcrumbs and bake for 10-15 minutes.
Step 5
Remove the dish from the oven, arrange on portioned plates, garnish with herbs and olives, serve.
