Soups are a great way to recharge with meat, vegetable and fish broths that are quickly absorbed by the body. Solyanka occupies a special place among hot dishes; it is a real visiting card of Russian cuisine.
It is necessary
- - 300-400 grams of beef with bone for broth;
- - 100 grams of ham;
- - 2 sausages;
- - 100 grams of smoked or smoked sausage;
- - 2 onions;
- - 1 carrot;
- - 4 pickles;
- - one and a half tablespoons of tomato puree;
- - olives to taste;
- - capers - no more than a teaspoon;
- - greens;
- - lemon.
Instructions
Step 1
To prepare the base of the hodgepodge, you need to boil a strong meat broth: pour the meat with the bone with water, wait until it boils, remove the foam and continue cooking over low heat for an hour and a half.
Step 2
Salt the broth half an hour before the end of cooking to taste. The broth needs to be slightly undersalted, since both meat products and pickles that will be in the soup are already salted. From the spice it is worth choosing only bay leaf, pepper and paprika, pickles will also give their spicy taste to the hodgepodge.
Step 3
Chop the onion finely, fry until golden brown, add the coarsely chopped carrots and sauté the vegetables together. Combine the tomato paste with vegetables and leave to simmer under the lid for about five minutes.
Step 4
Cut cucumbers and meat products into wide strips. Strain the broth through a fine sieve, add vegetables with tomato, bring to a boil and put the cucumbers and meat products in the hodgepodge in turn. Boil for 10-15 minutes. Leave the finished hodgepodge infused under the lid.
Step 5
Before serving the hodgepodge, put greens, a couple of slices of lemon, olives, cut into slices, and a spoonful of capers into plates, pour hot, but not boiling hodgepodge, add sour cream to taste.
