Solyanka is a traditional Russian dish. It is cooked in a steep broth with the addition of sour and salty ingredients: pickles, mushrooms, olives and capers. Depending on the ingredients, you can prepare a meat or fish hodgepodge.
It is necessary
-
- For meat hodgepodge:
- 500 g of beef on the bone (for broth);
- 300 g of boiled or fried meat products;
- 4 pickled cucumbers;
- 2 heads of onions;
- parsley root;
- 2 tablespoons of tomato puree;
- 3 tablespoons of oil;
- a tablespoon of capers;
- a tablespoon of olives;
- 100 g sour cream;
- 1/4 lemon;
- Bay leaf;
- salt.
- For fish hodgepodge:
- 500 g of fish;
- 4-5 pickles;
- 1-2 onion heads;
- 2-3 fresh tomatoes (or 2 tablespoons of tomato paste);
- a tablespoon of capers;
- a tablespoon of olives;
- 2 tablespoons of oil;
- Bay leaf;
- black peppercorns;
- a bunch of dill or parsley;
- salt.
Instructions
Step 1
Meat hodgepodge. Wash the meat, put in a saucepan, cover with cold water, cover and put on fire. When the water boils, remove the foam from the surface with a slotted spoon. After an hour and a half, put the parsley root and onion into the broth.
Step 2
To add more flavor and golden color, fry half the onion and part of the parsley root on one side in a well-heated cast-iron skillet without oil. Then put them in broth and salt it.
Step 3
Boil the broth for another 2, 5-3 hours. Take out the prepared meat, which can be added to the hodgepodge, and let the broth brew. Skim off the top of the fat and strain through a fine sieve or napkin.
Step 4
Peel and chop the remaining onions. Lightly fry it in vegetable oil, add tomato paste, stir and, adding a little broth, simmer for ten minutes.
Step 5
Peel the pickles, cut in two and cut into slices. Any meat products (boiled and fried) can be ham, meat, kidneys, sausages, sausage, cut into thin slices, put in a saucepan with onions fried in tomato sauce, add cucumbers, capers, bay leaves, peppercorns and salt, fill with broth and cook five to ten minutes.
Step 6
Before serving, put olives, sour cream, peeled lemon slices, finely chopped parsley or dill into the hodgepodge.
Step 7
Fish hodgepodge. Peel the fish, wash and fillet and cut into slices. Cook the broth from the bones and heads.
Step 8
Peel the onions and chop. Pour some vegetable oil into a saucepan and fry the onions. Then add the tomato paste and simmer together with the onion for five to six minutes.
Step 9
Place fish slices, capers, peeled and sliced pickles and tomatoes, bay leaves in a saucepan. Season with pepper and pour over boiled hot broth. Salt and boil for ten to fifteen minutes.
Step 10
Wash the dill or parsley, pat dry and chop finely. Place olives and chopped herbs in a hodgepodge before serving. You can also add peeled lemon slices.
