Solyanka with smoked meats classic meat team

Step-by-step cooking

1. Step 1:

   

   How to cook a delicious combined meat hodgepodge with smoked meats? Very simple. You just need to follow the recipe. First, prepare the necessary ingredients according to the list. I have a beef shank, but you can take any other part on the bone. You can replace hunting sausages with ordinary smoked sausage.

2. Step 2:

   

   Put the washed beef on a bone, smoked pork ribs, peeled whole onion, olives and peppers in boiling water. Cook over medium heat, removing the foam, for 1 hour. Adjust the amount of water to your liking. If you want a thicker soup, take about 2.5 liters of water, taking into account that part of it will evaporate during cooking.

3. Step 3:

   

   While the broth is cooking, prepare the remaining ingredients. Cut the hunting sausages into slices.

4. Step 4:

   

   Cut the carrots into semicircles. If the diameter of the carrot is small, you can just cut it into circles.

5. Step 5:

   

   Cut cucumbers into cubes. If you have gherkins like mine, then you can cut them into circles. If desired, you can replace pickled cucumbers with pickled ones.

6. Step 6:

   

   Peel the second onion and cut into small cubes.

7. Step 7:

   

   Grate tomatoes on a fine grater, cutting off the skin. you can use canned sliced tomatoes in their own juice.

8. Step 8:

   

   Remove pork ribs and beef from the broth. Separate the meat from the bones and cut into small pieces. Throw away the bones.

10. Step 9:

    

    Return the chopped meat to the broth and bring to a boil again over medium heat.

11. Step 10:

    

    Heat a third of the butter in a frying pan and fry the carrots for 5-7 minutes. Then transfer it to a saucepan.

12. Step 11:

    

    Next, heat another third of the butter and fry the onion until transparent. Also transfer it to a saucepan.

13. Step 12:

    

    Then add the sliced sausages and capers. Simmer for 15 minutes.

14. Step 13:

    

    Heat the remaining oil in a frying pan, put the chopped tomatoes, chopped pickles and tomato paste. Simmer, stirring for 5 minutes.

15. Step 14:

    

    Transfer the roast to a saucepan. Add bay leaves, salt to taste and simmer the soup over low heat for 30 minutes. If desired, pour in a little brine from olives or cucumbers.

16. Step 15:

    

    Remove the pan from the stove, cover with a lid and let the hodgepodge stand for 10 minutes.

17. Step 16:

    

    Then pour the soup on plates, adding a slice of lemon and some herbs to each. Bon appetit!