Main Page
National cuisine
Solyanka in Georgian

Georgian-Style Solyanka

A hearty, thick, fragrant solyanka (a rich, tangy meat stew) for cold winter days! Georgian-style solyanka stands apart from the usual versions thanks to a one-of-a-kind aroma — the secret, I think, is the distinctive bouquet of Georgian wine, which together with the pickles and tomato purée gives an incredible flavor.

Abigail

Recipe author

Composition / ingredients

Servings:

Beef (boneless)

300

Meat broth

0.5

Pickles

Garlic (clove)

Onion

Tomato paste

Red wine

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 7 g

Fats 39 % 7 g

Carbohydrates 22 % 4 g

109 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Prep the ingredients.
Step 2:

Chop the onion.
Step 3:

Rinse the beef, trim off any sinew, and cut it into small pieces.
Step 4:

Add the finely chopped onion and brown everything in oil in a hot skillet.
Step 5:

Transfer the browned meat to a shallow saucepan and add the peeled, sliced pickles and a clove of garlic.
Step 6:

Add the tomato purée, then pour in the red wine and the meat broth.
Step 7:

Cover the pan and simmer for 30–40 minutes.
Step 8:

Before serving, sprinkle the solyanka with chopped parsley.