Solyanka is a very rich, tasty and nutritious dish. It is good to cook it after feasts, when there are a lot of cuts left.
- 300 gr. lean beef
- 400 gr. - 4-6 types of various meat delicacies,
- 1 PC. large carrots,
- 2 pcs. bulbs,
- 200 gr. pickled or pickled cucumbers,
- 100 g tomato paste
- 2-3 pcs. a clove of garlic
- 2-3 pcs. bay leaf,
- 5-6 pcs. peas of black pepper,
- 4 tbsp. l. vegetable oil,
- greens, olives, lemon, salt, black pepper to taste.
Put a whole piece of beef in a saucepan with cold water, and boil until tender. We take out the meat from the broth, cool it and cut it into small pieces.
Peel the carrots and three on a coarse grater, finely chop the onion, cut the cucumbers into small cubes. In a deep saucepan in vegetable oil, fry the onions and carrots, then add the cucumbers, and simmer for 5 minutes under the lid.
Grind meat delicacies and fry in a separate saucepan.
We put both frying in a saucepan, add finely chopped garlic, bay leaf, spices, tomato paste. We put pieces of meat, boil the hodgepodge for another 5 minutes.
When serving, add olives, lemon and garnish with finely chopped herbs. Bon Appetit.
