Solyanka is not just soup. It is a hot, satisfying, deliciously delicious dish that gives strength and conserves energy. Solyanka soup is especially good in damp, chilly weather. To prepare it properly, you will need a lot of meat products, a couple of hours of time and a desire to share your culinary masterpiece with loved ones. After all, the hodgepodge is so pleasant to eat in a good and warm company.
It is necessary
-
- 600 g of beef bones with meat;
- 200 g smoked sausage;
- 200 g of doctoral sausage;
- 200 g ready-made beef tongue;
- 1 small parsley root;
- 2-3 pickled or pickled cucumbers;
- 1 large onion
- 1 large carrot;
- 6-8 pitted olives;
- 1 lemon;
- 1 tablespoon flour;
- 100 g butter;
- 2 tablespoons tomato paste
- 50 g dill;
- 50 g parsley;
- ½ level tablespoon of salt;
- 8 allspice peas;
- 1 pinch of cardamom
- 100 g sour cream.
Instructions
Step 1
Place the beef bones in a saucepan, cover with cold water and put the pan on fire. When the water comes to a boil, remove the foam and turn it on to a medium-high heat. The broth should not boil, adjust the heat so that the broth is finely bubbled. After an hour of boiling, season with salt, add cardamom, a few allspice peas and finely chopped parsley root. Let the broth simmer for another 30 minutes.
Step 2
Cut the doctor's sausage, beef tongue and smoked sausage into strips. Set everything aside on a separate plate. Cut the cucumbers into small, thin rectangles. Peel the carrots and onions and cut them into small cubes. Cut the olives into thin slices.
Step 3
Remove the stock from the heat, remove the bones, strain the stock. Separate the meat from the bones and chop finely. Put the broth back on the fire and bring to a boil. Add meat, sausage, tongue, and cucumbers to a saucepan. Add bay leaves and olives. Let it simmer for 7-10 minutes over medium heat.
Step 4
Heat butter in a clean skillet. Add a tablespoon of flour. Fry the flour in oil so that there are no lumps. Pour 2-3 tablespoons of broth into a frying pan, stir, bring to a boil. Add tomato paste. Put out all 1-2 minutes. Remove the skillet from the heat and pour the tomato sauce into the stockpot. Stir and simmer for a couple of minutes.
Step 5
Cut the lemon in half. Squeeze the juice of one half into a saucepan. Stir and remove from heat. Let the hodgepodge sweat for about 10 minutes.
Step 6
Cut the lemon into thin half rings. Chop the dill and parsley finely. Leave a few sprigs of herbs for decoration Serve a fragrant, thick, hot hodgepodge with sour cream. Garnish with lemon, whole olives and herbs.
