Homemade solyanka
Composition / ingredients
6
Servings:
Step-by-step cooking
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There are a whole lot of recipes for homemade solyanka, mine differs from others in that tomato paste is not added to it. Fresh tomatoes are used instead. If it's not the season for them (and they are very expensive in the store at such a time), then you can safely use salted or pickled tomatoes. The main thing is that they are red and fleshy.
First boil the meat in whole pieces. The broth obtained from it is used for a hodgepodge.
Separately in a frying pan, we pass the onion cut into half rings and grated carrots. The color of the vegetables should turn golden. Add diced cucumbers and olives to the onion. Last of all, we add peeled tomatoes, also cut into pieces (you can add more tomatoes, then the hodgepodge will come out richer). Salt and pepper to taste, add dry spices.
Pour a small amount of broth into the roast and keep on fire until ready. Readiness is determined by intense bubbling for three minutes.
Cut the boiled meat into small pieces. We also cut the sausage. Put all the meat together with the roast into the broth and mix.
Leave on low heat until it boils. It should boil for at least five minutes. After we try and, if necessary, salt again.
Put three slices of lemon in the already prepared hodgepodge – let it brew.
Served homemade solyanka with sour cream, of course. Although I like to use mayonnaise.
First boil the meat in whole pieces. The broth obtained from it is used for a hodgepodge.
Separately in a frying pan, we pass the onion cut into half rings and grated carrots. The color of the vegetables should turn golden. Add diced cucumbers and olives to the onion. Last of all, we add peeled tomatoes, also cut into pieces (you can add more tomatoes, then the hodgepodge will come out richer). Salt and pepper to taste, add dry spices.
Pour a small amount of broth into the roast and keep on fire until ready. Readiness is determined by intense bubbling for three minutes.
Cut the boiled meat into small pieces. We also cut the sausage. Put all the meat together with the roast into the broth and mix.
Leave on low heat until it boils. It should boil for at least five minutes. After we try and, if necessary, salt again.
Put three slices of lemon in the already prepared hodgepodge – let it brew.
Served homemade solyanka with sour cream, of course. Although I like to use mayonnaise.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Olives - 166 kcal/100g
- Sausage "amateur" - 291 kcal/100g
- Sausage "Ukrainian" - 404 kcal/100g
- Diabetic sausage - 254 kcal/100g
- Sausage "doctor" - 197 kcal/100g
- Diet sausage - 170 kcal/100g
- Dairy sausage - 252 kcal/100g
- Smoked sausage - 507 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Pickles - 11 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
