Not a single national cuisine is complete without first courses. Georgian soups are always rich, high in calories, with a lot of spices. Soups often use an acidic base: cherry plum sauce, wine or wine vinegar, sour fruit juice. Solyanka in Georgian will become a decoration of the table, show the hospitality and generosity of the owners.
It is necessary
-
- meat (tenderloin) - 400-500 grams;
- water or broth - 2-3 glasses;
- onions - 2-3 pieces;
- pickled cucumbers - 3-4 pieces;
- tomato paste - 2 tablespoons;
- dry grape wine - 1/2 cup;
- hot pepper - 1 pod;
- garlic - 1-2 cloves;
- animal fat - 2-3 tablespoons;
- salt to taste;
- greens to taste.
Instructions
Step 1
Choose meat for the hodgepodge. In Georgia, pork and veal are preferred. The signs of good meat are as follows. Pork has a reddish pink color, lard is creamy or white. The veal is bright pink and the fat is white. Remember, the lighter the meat, the younger the animal.
Step 2
If the meat is frozen, it should be thawed at room temperature. In extreme cases, in cold water. Never defrost meat in hot water! The palatability will deteriorate and the meat will lose its beneficial properties.
Step 3
Rinse the meat thoroughly in cool water. Dry with a towel. Cut into small cubes, salt and pepper.
Step 4
Heat a cast iron skillet, melt some of the animal fat. Add chopped meat and brown until golden brown.
Step 5
Onions need to be peeled and finely chopped. Add the onion to the meat and sauté for 10-15 minutes, until tender.
Step 6
Melt the remaining fat in a separate skillet, add the tomato paste and sauté over low heat. The fat should turn orange-red. If you don't have tomato paste on hand, use 3-4 tomatoes. Peel the tomatoes by pouring boiling water over them. Finely chop the pulp.
Step 7
After 10-15 minutes, add pickled cucumbers, garlic, hot peppers to the meat and onions. Stir and transfer the contents of the skillet to the saucepan.
Step 8
Add dry grape wine to the saucepan. If grape wine is not available, add 2-3 tablespoons of wine or apple cider vinegar. You can squeeze the juice out of half a lemon. Pour in the pre-cooked broth or water. The broth should cover the contents of the pot 1-2 phalanges of a finger. Cover the pot with a lid. After boiling, simmer over low heat for 30-40 minutes.
Step 9
Chop the herbs (cilantro, parsley, dill, basil) finely.
Step 10
Pour the prepared Georgian hodgepodge into plates, sprinkle with chopped herbs and serve.
