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Solyanka with lemon

Solyanka with lemon

A rich, hearty meat soup with an incredible flavor. Solyanka may well be my favorite soup of all. I like to make a big batch at once to stretch out the pleasure. When making the cucumber base, you can add a finely chopped onion and stew it together with the cucumbers, but the single onion in the broth was enough for me. The base is usually cooked in vegetable oil, but I used cucumber brine instead — solyanka already turns out plenty rich, and I didn't want to add extra calories.

Maria

Recipe author

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Composition / ingredients

Servings:

Boiled sausage

250

Smoked sausage

300

Pork (smoked: pork loin, ribs, or baked ham)

300

Potatoes

Bay leaf (1-2 leaves)

Water

Beef (on the bone)

400

Onion

Carrots

Allspice

Salt

Pickles

Tomato paste

Brine (cucumber pickle brine)

Lemons

Olives

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 5 g

Fats 36 % 4 g

Carbohydrates 18 % 2 g

70 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The broth.
Step 2:

Put the beef, a whole onion, coarsely chopped carrot, bay leaf, allspice, and salt in a pot. Pour in 3 quarts (3 liters) of water. Bring to a boil and simmer over low heat for 1.5 hours.
Step 3:

Strain the finished broth and return it to the heat.
Step 4:

Separate the meat from the bone and cut it into pieces.
Step 5:

Prepare the rest of the ingredients.
Step 6:

Peel the potatoes and cut them into cubes.
Step 7:

Add the potatoes to the broth.
Step 8:

Cut the rest of the smoked meats and sausages into small pieces as well.
Step 9:

The cucumber base. Cut the pickles into small pieces.
Step 10:

Stew the pickles briefly in a little brine until they soften.
Step 11:

Add the tomato paste and stew for another 2 minutes.
Step 12:

While the pickles stew, add the meat and smoked meats to the broth.
Step 13:

Add the stewed pickles to the pot of solyanka. You can pour in a little of the cucumber brine. Cook over low heat for another 10 minutes, then take the pot off the heat.
Step 14:

Let the solyanka rest, covered, for about 15 minutes, then ladle it into bowls.
Step 15:

To serve.
Step 16:

Add a slice of lemon and a few olives to each bowl.